FOR THE BASE

  •  200g crushed vegan crackers
  •  30g maple sugar
  •  ¼ tsp of salt
  •  60g melted dairy free spread

FOR THE CHEESECAKE FILLING

  •  450g vegan cream cheese
  •  400g silken tofu
  •  140g maple sugar
  •  50ml pure Canadian maple syrup (preferably golden colour for its delicate flavour)
  •  1 tbsp vanilla extract
  •  1 tbsp lemon juice
  •  1 tbsp cornflour
  •  80g plain flour

Method

TO MAKE THE BASE

  • Preheat oven to 190c and line a spring-form pan with baking parchment paper.
  • In a small bowl, mix the crushed graham crackers, salt, the melted dairy free butter, and maple sugar together.
  • Press the mixture into the bottom of the spring form pan.
  • Bake for 10 minutes and remove from oven.

TO MAKE THE CHEESECAKE FILLING

  • In a stand mixer, beat together the vegan cream cheese, soft tofu, maple syrup, vanilla extract and lemon juice until smooth and creamy.
  • In another bowl, mix together the maple sugar, corn flour and the plain flour.
  • With the mixer on slow, slowly add the dried ingredients into the cream cheese mixture.
  • Pour the mixture into the spring-form pan and bake for one hour at 130c.
  • Remove the cheesecake from the oven and let cool on a work top for one hour.
  • Place the cheesecake in the refrigerator overnight, or at least 5 hours until firm.

For more recipes visit Maple from Canada.