Prepare your pie crust in an 8-inch pan, and set aside. Preheat the oven to 180C/350F.
In a large mixing bowl, add your softened cream cheese with sugar and beat on low, until smooth and creamy. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes.
Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Notes
* I used a simple vegan graham cracker crust. See the post for ingredients and instructions.
** Use a good quality vegan cream cheese like Tofutti or So delicious.
*** White sugar or uncut sugar. To keep it sugar free, use erythritol or monk fruit sweetener.
Nutrition
Serving: 1SliceCalories: 180kcalCarbohydrates: 14gProtein: 2gFat: 13gSodium: 127mgPotassium: 52mgVitamin A: 508IUVitamin C: 1mgCalcium: 42mgIron: 1mgNET CARBS: 14g
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