Berry Calm Cheesecake
Recipe by Arianna Kotlier
- 2 8oz tubs plant-based cream cheese
- 2/3 cup organic cane sugar
- 1/2 cup plain unsweetened plant-based yogurt
- 1 heaping tbsp Berry Calm Superfood Powder
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 2 tbsp organic cornstarch + 2 tbsp water (mix to make the cornstarch slurry)
Pinch of salt
- 1 sleeve graham crackers
- 1/4 cup oats
- 1/4 tsp kosher salt
1/3 cup + 2 tbsp melted plant-based butter
- 2 cups blueberries
- Juice of 1 lemon
- 1/2 cup water
- 1/2 cup cane sugar
- 1 tsp vanilla extract
1 tsp organic corn starch + 2 tsp water (mix to make the cornstarch slurry)
First, prepare a baking pan filled halfway with water and place it on your oven’s bottom rack. You’ll need this later when you bake your cheesecake.
Take out all your ingredients for your cheesecake filling and allow them to come to room temperature.
Add washed blueberries, lemon, water, cane sugar, vanilla, and cornstarch slurry to a small saucepan and bring to a boil on medium heat. Reduce the heat to low and simmer for another 10-15 minutes until it coats the back of a spoon.
Now let’s get started on the crust. To a food processor, add the graham crackers, oats, butter, and salt. Pulse until the mixture starts to come together and looks like wet sand.
In your 8” or 9” springform pan, press the graham cracker crust down until there are no loose spots. Make sure to take it up about half an inch on the sides as well.
Place the crust in the refrigerator while you prepare the filling. This is also when you’ll want to preheat your oven to 350 degrees F.
If your cream cheese is still pretty firm, warm it in the microwave for about 30 seconds before incorporating any of the other ingredients.
In a large bowl, add in the softened cream cheese and sugar. Beat with a mixer on low speed until no lumps remain.
Then, add in the yogurt, Berry Calm powder, lemon juice, vanilla, cornstarch slurry, and salt.
Mix again on medium speed until smooth and creamy. Scrape down the sides of the bowl if needed.
Remove your crust from the refrigerator and pour the filling into it.
Place the cheesecake in the oven on the top rack and bake for 40-45 minutes or until mostly set but still a little bit jiggly.
Let it cool completely on the counter and then refrigerate overnight.
When it has set completely, release the cheesecake from the springform and spoon the blueberry compote on top. Serve and enjoy!