Vegan cheesecake

Ingredients:

Cake

• 72 graham crackers (270 gr.)
• 3 tablespoons of sugar
• 3 tablespoons vegan margarine
• Special equipment: a form with removable sides of 23 cm.

Filling

• 700 g very soft tofu, drained
• 450 g vegan cream cheese
• 1.5 cups of sugar
• 1 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated zest (about 2 lemons)
• 1 tablespoon freshly squeezed orange juice, plus 1 tablespoon finely grated zest (about 1 orange)

Topping

• 2 cups fresh raspberries

Preparation:

1. Position a rack in the center of the oven and preheat to 180°C. Spray a 9-inch springform pan with cooking spray.
2. CakePlace the crackers and sugar in the bowl of a food processor and process until fine crumbs form (you should get about 1.5 cups).
3. Place margarine and 2 tablespoons of water in a measuring cup and melt in the microwave. Add to a food processor and process until the mixture resembles wet sand. Pour the mixture into the prepared pan; press it into an even layer on the bottom, going up the sides by about 5 cm. Use a measuring cup to spread it evenly.
   
   Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
4. FillingPlace the tofu in a cleaned food processor and process for about 2 minutes until smooth and very fluffy. Add the vegan cream cheese, sugar, cornstarch, vanilla, and lemon and orange juice and zest. Process for another 2 minutes until smooth. Pour the filling into the cooled crust.
5. Bake the cheesecake for about 1 hour, until the outside is set but the center is still soft. Turn off the heat and leave the cheesecake in the oven for 30 minutes. Remove from the oven and let cool completely on a wire rack; cover and refrigerate overnight. About 30 minutes before serving, remove the cheesecake (if it has become cloudy overnight, lightly pat the top with a clean kitchen towel).
   
   Remove the sides of the pan, top the cheesecake with fresh raspberries and serve.