Raspberry Lime Cheesecake

Ingredients:

Crust:

2 1/2 cup finely ground vegan graham cracker crumbs

1/2 cup white granulated sugar

10 tablespoons melted coconut oil

Filling:

4 8 ounce packages Tofutti Better Than Cream Cheese

1 1/4 cup granulated white sugar

Egg replacer for 4 eggs

1/3 cup Tofutti Better Than Sour Cream, plus more for topping

1/8 teaspoon sea salt

3 tablespoons fresh lime juice

Raspberry Topping:

1 12 ounce package frozen raspberries, thawed slightly

1/2 cup white granulated sugar

1 tablespoon cold water

1 teaspoon cornstarch

Directions:

Preheat the oven to 350 F. Grease a 9-inch spring form pan with vegan margarine or coconut oil, greasing bottom of the pan thoroughly as well as the sides. Set aside.

Prepare the crust. In a small mixing bowl, combine the graham cracker crumbs and 1/2 cup of sugar until well mixed. Add in the melted coconut oil and mix until the mixture is moist and consistent throughout. (It will still feel a little crumbly, but should be able to be pressed together with your fingers.) Press the crust evenly into the bottom of the prepared pan and up the sides. Place in the oven for 5 minutes. Remove and let cool while preparing the filling.

For the filling. Combine Tofutti Better Than Cream Cheese and 1 1/4 cups of sugar in the bowl or a standing mixer with a paddle attachment (or, alternatively, in a large mixing bowl using a hand mixer). Beat the Tofutti Better Than Cream Cheese with the sugar until the sugar is combined, about 3 minutes on a medium-speed setting. Add in the egg replacer, beating well to combine, followed by Tofutti Better Than Sour Cream, sea salt, and lime juice.

To bake. Pour the filling into the prepared crust, and bake for 1 hour. (The filling will puff up slightly in the oven and then sink slightly when removed.) Spread a few tablespoons of Tofutti Better Sour Cream over the surface of the cheesecake to fill in any cracks. Allow cheesecake to cool completely at room temperature on a wire cooling rack, then transfer the cheesecake to the refrigerator to set for at least 4 hours, overnight is ideal.

Make the raspberry sauce. Place the frozen berries and sugar in a food processor or blender and process until blended. Pour into a small saucepan over medium heat. In a small cup, whisk together the cold water and cornstarch until the cornstarch is dissolved.

Add the cornstarch mixture to the berries mixture, and cook, stirring often, until the sauce thickens just slightly and the raspberries break down as much as you’d like them to - about 2 to 4 minutes. Pour sauce over cheesecake and serve immediately.