Zutaten für Cinnamon Swirl Cheesecake
- 1 1/2 cups (150g) graham cracker crumbs
- Raw Sugar
- 1/2 cup (113g) vegan margarine
- 1 teaspoon butter extract
- 2 tablespoons cornstarch
- Vegan Sour Cream
- Vegan Cream Cheese
- 1 tablespoon lemon zest
- Firm Tofu
- 1/2 cup (120ml) almond milk
- Batter
- Dark Brown Sugar
- 1 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cinnamon Swirl Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cinnamon Swirl Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Line the bottom of the pan with parchment paper.
- Prepare the crust: Melt 1/2 cup (113g) vegan margarine. Stir in 1 teaspoon of butter extract and set aside.
- In a food processor, finely grind 1 1/2 cups (150g) graham cracker crumbs.
- Add 1/4 cup (50g) granulated sugar and pulse until combined.
- In a medium bowl, combine the graham cracker crumbs and melted margarine mixture until well incorporated.
- Press the mixture into the bottom of the prepared springform pan and set aside.
- Prepare the filling: In a large bowl, beat 2 (8 ounce) packages vegan cream cheese with 1/3 cup (65g) granulated sugar and 2 tablespoons cornstarch on low speed for 3 minutes until smooth.
- Scrape down the sides of the bowl. Add the remaining 2 packages (8 ounce) vegan cream cheese, one at a time, mixing well after each addition.
- In a small bowl, combine 1/2 cup (100g) granulated sugar with 1 tablespoon lemon zest.
- Increase the mixer speed to medium and gradually add the lemon-sugar mixture to the cream cheese mixture. Add 1 teaspoon vanilla extract and mix until smooth.
- In a blender or food processor, combine 1 (14 ounce) package silken tofu, drained, and 1/2 cup (120ml) almond milk until completely smooth.
- Add the tofu mixture to the cream cheese mixture on medium speed and mix until well combined.
- Stir in 1/2 cup vegan sour cream and mix well. Scrape down the sides of the bowl.
- Reserve 3/8 cup of the batter for the swirl.
- Pour the remaining batter into the prepared crust.
- Prepare the swirl: In a small bowl, combine the reserved batter, 1/4 cup (50g) packed brown sugar, and 1 teaspoon ground cinnamon. Mix well.
- Drop spoonfuls of the cinnamon swirl mixture onto the top of the cheesecake batter. Gently swirl with a knife or toothpick.
- Bake for 75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let the cheesecake cool completely in the oven with the door slightly ajar for 2 hours.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Garnish with chopped pecans and a drizzle of brown rice syrup before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
224g
Fat
1g
Carbs
22g
