Glorious plant based Cheese Cake!

Rich decadent cheesecake that is 100% plant based yet is just as satisfying as it's dairy laden counterpart. I you like cheese cake you will love this recipe. Who says Pumfu The Original is only for savory recipes?!

Ingredients

Crust: 2½ cups vegan graham crackers

• 1 cup of melted vegan butter

• 1 cup of maple syrup

• 1 tsp vanilla extract

Filling:

• 1 pack of Pumfu

• 1 cup maple syrup

• ½ cup raw cashew butter

• 1 tsp vanilla extract

• ½ lemon extract

Instructions

Crust:

• Process graham crackers in food processor until you have fine crumbs

           transfer to a medium size bowl. Add other ingredients and mix well with fork or                   spoon.

• Butter a 9” spring form pan
• Press crumb mixture evenly on bottom and up the sides
• Cover with saran wrap and set aside

Filling:

• Blend slowly until smooth stopping frequently and using a spatula to scrape down the sides. Continue blending for 1-2 minutes until super creamy.

• Heat ½ cup of lemon juice and 2 tsp of agar-agar (powder or flakes). Bring to a boil and turn down to a simmer. Once it thickens turn off heat and let cool slightly.
  

• Now add the agar-agar and lemon juice to the contents of the blender. Blend again until super creamy (the longer the better lol)

• Pour filling into crust, cover with saran wrap and freeze over-night.Before serving we recommend thawing for 10-5 minutes.  Can be served frozen or thawed a bit more but must be kept frozen until ready to enjoy.

 *Notes: You can make different toppings like berries or lemon curd. Also, you can add matcha powder or cocoa. Another option is to omit the lemon extract and add 1 additional tsp of vanilla extract for the perfect traditional cheesecake base for any flavor topping.