Vanilla Cheesecake

from Robin Robertson, 1,000 Vegan Recipes

1½ cups vegan graham cracker crumbs
¼ cup vegan margarine, melted
2 (8-ounce) containers of Tofutti vegan cream cheese, room temperature
1 (12.3 ounce) package firm silken tofu, drained and patted dry
1 cup sugar
1 tablespoon cornstarch
2 teaspoons pure vanilla extract

Directions:

1. Bring all the ingredients to room temperature. Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Mash up the graham crackers and place the crumbs in pan. Add the margarine and mix with a fork until blended. Press the crumb mixture into the bottom and sides of the pan and set aside.
2. In a food processor, combine the cream cheese and tofu and blend until smooth. Add the sugar, cornstarch, and vanilla extract and blend until very creamy.
3. Pour the filling into the prepared crust and bake for 45 minutes. Turn oven off and leave the cheesecake inside for another 10 minutes. When done, edges should be golden and starting to pull away from sides of pan and the center should be soft set.
4. Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4 hours before serving. Keep refrigerated.

Variations:

• Use a graham cracker Keebler Ready Crust instead of making your own pie crust.
• Top the cheesecake with blueberries, strawberries, or other fruit.
• Use a layer of blueberry or strawberry fruit spread if fresh berries are out of season.