Vegan Maple Mexican Vanilla Cheesecake with Bean Paste

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)
• 1 tbsp VanillaGoods Mexican vanilla bean paste (15 ml)
• 0.25 cup pure maple syrup (60 ml)

Instructions

1. 1. Flavor note: Use a robust grade of maple syrup so its flavor carries through the vanilla.
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.