Gather all of your ingredients, and preheat the oven to 350 degrees Fahrenheit.
Fill any baking pan about halfway up with water, and place the pan of water on your oven’s lower rack.
Bring the cream cheese to room temperature, then beat cheese cake ingredients in a blender or food processor until smooth. Be sure not to over beat, which could cause air bubbles to form that might later burst and cause cracking.
Smooth the filling on top of a prepared vegan crust, place on the oven’s middle rack, and bake 30 minutes. Do not open the oven door.
When time is up, keep the oven door closed but turn the heat off. Leave the cake in the closed oven for 5 additional minutes, then remove and let it cool 20 minutes or more before placing the still-underdone cheesecake in the refrigerator for a few hours to firm up.
These steps are important because letting the recipe cool gradually, instead of exposing it to harsh temperature changes, is another trick to prevent cracking.
The cheesecake will be considerably firmer in texture after 6-8 hours. Leftovers can be stored in the fridge for up to four days, or it can also be sliced and frozen.
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