Vegan Classic Cheesecake

• Cooking spray
• 18 sheets graham crackers (2 sleeves)
• 3 tablespoons sugar
• 3 tablespoons vegan margarine
• 1 1/2 pounds extra firm silken tofu, strained
• 1 pound vegan cream cheese
• 1 1/2 cups sugar
• 1 tablespoon cornstarch
• 1 tablespoon pure vanilla extract
• 1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
• 1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
• 2 cups fresh raspberries

1. Special equipment: a 9-inch springform pan
2. Position an oven rack in the center of the oven and preheat to 350 degrees F.
3. For the crust: Spray a 9-inch springform pan with cooking spray.
4. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups).
5. Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand.
6. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side.
7. Bake until golden brown, about 15 minutes.
8. Cool completely on a rack.
9. For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes.
10. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more.
11. Pour onto the cooled crust.
12. Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour.
13. Turn off the oven and leave the cake in for 30 minutes more.
14. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight.
15. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel).
16. Remove the springform ring, top the cheesecake with fresh raspberries and serve.

cooking spray, crackers, sugar, margarine, extra firm silken, cream cheese, sugar, cornstarch, vanilla, fresh raspberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegan-classic-cheesecake.html (may not work)