Vegan Blackberry Cheesecake

One of my biggest joys within the bakery is finding something new to serve folks.  Because most of the recipes at The Grit have been there for years and have been perfected via decades of trial and error, you can imagine how important it is to me that my customers love what I create from my own ideas.  I've come up with a number of new cake flavors and pies over the last few years and while a few have been a bust (biscotti made out of grits is freaking disgusting) most have been successful and a few have even become highly requested by our diners.  I must have enough of my Nana's soul in me because I get so darn giddy when people rave about my baking.  Although my Nana would be quirking an eyebrow at all this vegan stuff (somewhat of a blasphemy to her deep southern rural roots) since her idea of vegetarian had always been beans and rice...with ham in it.  That woman could cook like a dream though.  Gosh, could she cook.  Her 27 layer chocolate cake is something I still dream about.  With her love of baking desserts, I'd like to think she'd be proud of my banana spice cake or that I grow my own lavender buds or that I use a LOT of butter in that tiny corner of the store that I call home-away-from-home.  So, even though vegan cheesecake might not have been something she would've served us after Sunday dinner I like to think she'd still be happy that I'm trying out different versions of sweets for those folks who can't eat all the things that she loved so dearly - eggs, dairy, etc.  You know, that non-vegan stuff.

A friend of mine gave me the bare bones of this recipe a while back (she couldn't remember where she found it and there are similar ones out there so I don't know who to credit the original idea from) and then I adjusted'/added/tweaked til I got it just where I wanted it.  It's creamy but a touch grainy like most traditional cheesecakes.  The addition to sunflower seed butter instead of peanut butter ensures that it adds richness without overwhelming the citrus flavor and it allows those with peanut allergies to still enjoy this treat.  You can also make your own sunflower seed butter so easily!

Here's what you'll need...

A 10" springform pan to hold it all.  We have this one at work and it does a great job for the price.  Pssst.  This is NOT an affiliate link.  Just a visual and a suggestion.  Buy local when/if you can but if not then lots of bigger stores will have them.

For the crust

Ingredients:
2 1/2 cups finely crushed graham crackers or gingersnaps or whatever cookie you desire
1/2 cup white sugar
3/4 cup melted butter, warm-ish but not hot

Mix together the graham cracker crumbs and the white sugar.  

Slowly add the melted butter and mix until everything is incorporated.  No dry crumbs!

Scoop into the springform pan and press down evenly making sure that all areas are covered.

Place in freezer for 30 minutes then remove and bake for 20 minutes at 300 degrees.

Remove and allow to cool.

For the cheesecake

Ingredients:

1 tablespoon vanilla
2 boxes of silken plain tofu, crumbled
2 cups white sugar
6 tablespoons sunflower seed butter
1 teaspoon sea salt
2 tablespoons lemon or lime zest
4 tablespoons of cornstarch or potato starch, or 8 tablespoons of tapioca flour dissolved into scant 3/4 cup of fresh (that's important!) lemon or lime juice
2 cups blackberries, separated into 1 cup portions
optional crushed berries for topping when cooled

Pile everything but 1 cup of the blackberries into a food processor and puree til smooth.  Be sure to scrape the sides regularly to make sure all is incorporated.  

Add in the other cup of berries and do a quick blend.  Not too much!  

Ta-da.  You've got an excellent filling.

Bringing it all together

Pour the cheesecake mixture into the springform pan with the graham crust and bake on center rack for at least 1 hour 20 minutes at 300 or until the center is puffed and not jiggling and springs back a bit plus the edges should be pulling from the pan.  If you pull it out of the oven too early it'll cave so be sure that it's ready!

Cool on a wire rack for several hours.

Run a knife along the edges of the pan and then slowwwwwwwly open the springform.  You don't want to pull the cheesecake apart!

Top with crushed berries or leave it just how it is in plain perfection.  Either way, chill for a few hours then serve.

Store in a tightly sealed container in refrigerator for up to 3 days.

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I must admit that I tried variations of this that were not citrus/fruit oriented and it didn't get a great response.  A chocolate chip version is being experimented with but it's a totally different recipe.  So, just keep that in mind.  You can definitely switch up the fruit and/or your topping and maybe even add a savory element to it and if you're a fan of chocolate+citrus then you could probably tweak this to your liking.  Our customers are very partial to the fruit+citrus so that's what I stick with!

Enjoy!