-
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.
