Ingredients for the base:
200g (7oz) vegan graham crackers, crushed
30g (1oz. maple sugar)
¼ teaspoon salt
60g (2.1oz) dairy-free spread, melted
Filling for the cheesecake:
450g (15.8oz) vegan cream cheese
400g (14.1oz) Silken tofu
50ml (1.6fl oz) Pure Canadian maple syrup
1 tbsp vanilla extract (optional)
1 teaspoon of lemon juice
140g (4.9oz) Maple sugar
1 tbsp cornstarch
80g (2.8oz) Plain flour
How to prepare
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) or Gas 5 and line a springform pan with parchment paper. Combine the crumbled graham crackers, salt, melted dairy-free butter, and maple sugar in a small mixing dish. In the bottom of the springform pan, press the mixture.
Remove it from the oven after 10 minutes of baking.
Combine the vegan cream cheese, soft tofu, maple syrup, vanilla extract, and lemon juice in a stand mixer and beat until smooth and creamy. Combine the maple sugar, cornflour, and plain flour in a separate basin. Slowly add the dry ingredients to the cream cheese mixture while the mixer is on low.
Fill the springform pan halfway with the mixture and bake for one hour at 130 °C/250 °F/Gas 12.
Remove the cheesecake from the oven and set it aside to cool for one hour on a work surface.
Refrigerate the cheesecake for at least 5 hours or overnight until firm.