Name: Chai Spice Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Crushed vegan graham crackers - 1 ½ cups; Packed brown sugar - ¼ cup; Coconut oil, melted - 3 tablespoons; Non-dairy milk (such as rice, soy, or almond) - 2 tablespoons; Extra-firm silken tofu, drained - 1 (12 ounce) package; Raw cashews, soaked in water 1 to 2 hours, drained - ½ cup; Mashed ripe banana - ½ cup; Fresh lemon juice - ¼ cup; Coconut oil, room temperature - 2 tablespoons; Vanilla extract - 2 teaspoons; Sugar - ⅔ cup; Cornstarch - 4 teaspoons; Ground cardamom - 2 teaspoons; Ground ginger - 2 teaspoons; Ground cinnamon - ½ teaspoon; Salt - ¼ teaspoon; Ground cloves - ⅛ teaspoon; Vegan whipped topping - 2 cups; Ground cinnamon - ½ teaspoon; Finely chopped candied ginger - 4 teaspoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chai Spice Cheesecake

1. Crushed vegan graham crackers - 1 ½ cups

2. Packed brown sugar - ¼ cup

3. Coconut oil, melted - 3 tablespoons

4. Non-dairy milk (such as rice, soy, or almond) - 2 tablespoons

5. Extra-firm silken tofu, drained - 1 (12 ounce) package

6. Raw cashews, soaked in water 1 to 2 hours, drained - ½ cup

7. Mashed ripe banana - ½ cup

8. Fresh lemon juice - ¼ cup

9. Coconut oil, room temperature - 2 tablespoons

10. Vanilla extract - 2 teaspoons

11. Sugar - ⅔ cup

12. Cornstarch - 4 teaspoons

13. Ground cardamom - 2 teaspoons

14. Ground ginger - 2 teaspoons

15. Ground cinnamon - ½ teaspoon

16. Salt - ¼ teaspoon

17. Ground cloves - ⅛ teaspoon

18. Vegan whipped topping - 2 cups

19. Ground cinnamon - ½ teaspoon

20. Finely chopped candied ginger - 4 teaspoons

How to cook deliciously - Chai Spice Cheesecake

1. Stage

Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.

2. Stage

Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.

3. Stage

Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.

4. Stage

Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.

5. Stage

Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.