Instructions

• Preheat the oven to 350°F (175°C). Place a large baking pan on the oven’s lower rack and fill it about halfway with water to create a water bath.
• Prepare your pie crust in a 9-inch springform pan (store-bought or your homemade crust) and set it aside.
• Bring 24 oz vegan cream cheese to room temperature.
• In a blender or food processor, beat the room-temperature cream cheese until smooth, scraping down the sides as needed.
• Add 2/3 cup sugar (or pure maple syrup, or xylitol for sugar-free), 2 cups plant-based yogurt, 2 1/2 tsp pure vanilla extract, 4 tsp cornstarch, and 1 tbsp lemon juice (optional). Blend just until the mixture is smooth—do not overbeat.
• Pour or spoon the filling evenly into the prepared crust and smooth the top with a spatula.
• Place the springform pan on the middle oven rack directly above the water bath and bake at 350°F for 30 minutes.
• When the 30 minutes are up, keep the oven door completely closed, turn off the oven, and leave the cheesecake inside for an additional 5 minutes.
• Remove the cheesecake from the oven and let it cool on the counter for at least 20 minutes.
• Transfer the cheesecake to the refrigerator and chill until fully set—several hours or overnight—before slicing.
• Store leftovers covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.