Vegan Espresso Indonesian Vanilla Cheesecake with Extract

Ingredients

• 1.5 cups graham cracker crumbs (150 g)
• 6 tbsp vegan butter, melted (85 g)
• 32 oz vegan cream cheese, softened (900 g)
• 1 cup granulated sugar (200 g)
• 4 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 0.5 cup vegan sour cream (120 ml)
• 2 tsp VanillaGoods Indonesian vanilla extract (10 ml)
• 1 tsp espresso powder (2 g)

Instructions

1. 1. Flavor note: Dissolve the espresso powder in a teaspoon of warm water before adding, so it blends smoothly.
2. 2. Stir the graham crumbs and melted butter together until evenly moistened, then press firmly into the bottom of a springform pan and chill while you make the filling.
3. 3. Beat the softened cream cheese on medium until completely smooth with no lumps, then beat in the sugar and vanilla until creamy.
4. 4. Add the flax eggs one at a time on low speed, mixing just until each disappears, then blend in the sour cream; avoid overbeating to keep the texture dense and crack-free.
5. 5. Pour over the crust and bake in a water bath at 325F (165C) for about 60 minutes, until the edges are set but the center still has a slight jiggle when nudged.
6. 6. Turn off the oven and let the cheesecake cool inside with the door cracked for an hour, then chill overnight before slicing with a warm, clean knife.