Dessert
Violife Baked Cheesecake
![cooktime]()
Cooking time1 hr 30 min![preparation time]()
Prep time25 min![servings]()
ServingsPortions 8
Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup Violife Plant Butter, melted
Filling:
- 4 (8 oz) packages Violife Just Like Cream Cheese Cream Block, at room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract, pure vanilla bean powder, or ground vanilla
- 4 eggs
- Preheat oven to 325 degrees.
- Mix graham cracker crumbs and sugar; stir in plant butter. Line bottom of a 9-inch springform pan with parchment paper if desired and wrap the pan with one large piece of heavy duty aluminum foil. Press crumb mixture firmly onto the bottom and slightly up the sides of the pan.
- Beat Violife Just Like Cream Cheese Block, sugar, cornstarch and vanilla with electric mixer until smooth. Add eggs, one at a time, mixing on low speed until just blended. Pour mixture over crust.
- Create a water bath. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about 1 inch up the side of the springform pan.
- Bake cheesecake for 1 hour 15 minutes to 1 hour 30 minutes. The cheesecake should be set at the edges, with a slight jiggle in the middle.
- Refrigerate for at least 4 hours or overnight before serving.
