Dessert
Best Ever Cheesecake
![cooktime]()
Cooking time1 hr 5 min![preptime]()
Prep time20 min![servings]()
Servings8
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cups Plant Butter, melted
- 3 tablespoons sugar
Cheesecake
- 4 (227g) packages Violife Creamy Block, at room temperature
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 eggs, at room temperature
- Preheat oven to 325°F.
- Mix graham cracker crumbs and sugar; stir in plant butter. Line bottom of a 9-inch springform pan with parchment paper if desired. Press crumb mixture firmly onto the bottom and slightly up the sides of the pan.
- Beat Violife Creamy 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.
- Bake 65 minutes or until edges are set; center will have a slight jiggle.
- Refrigerate for at list 4 hours or overnight before serving.
