WHAT YOU NEED
For the Shortbread base
- ¼ cup (50g) granulated sugar
- Zest of 1 lemon
- 1 ½ cup (160g) all-purpose flour
- 2 Tbsp (15g) powdered sugar
- ½ tsp kosher salt
- 10 Tbsp (130g) unsalted European style plant milk butter, room temp
- ½ tsp vanilla extract
For the filling
- 2 Tbsp + 6 Tbsp water
- 1 cup (220g) granulated sugar
- Zest of 3 lemons
- 16 oz classic plant milk cream cheese, room temp
- ½ cup (120g) vegan sour cream, room temp
- ½ tsp kosher salt
- 1 tsp vanilla extract
- Juice of 1 lemon
- Raspberry jam
WHAT YOU DO
- Preheat your oven to 325 F and line an 8x8 pan with parchment paper.
- Start by making your shortbread base. In a stand mixer or food processor (no blade yet), add your sugar and lemon zest. Massage your zest into the sugar until it is fragrant and looks like wet sand. Add the flour, powdered sugar, and salt and mix to combine. Then add your butter and vanilla and mix just until you have big clumps that hold together when pressed.
- With the flat side of a measuring cup, press the mixture in an even layer across the bottom of your lined pan. Bake for 35-40 minutes, until golden brown across the top.
- While the base bakes, make your filling in a clean stand mixer or large bowl. Start by making your cornstarch slurry. To a small bowl add the cornstarch and water and mix until combined. Set aside. Then, add your sugar and lemon zest to the bowl, massaging until it looks like wet sand and is fragrant. Add the cream cheese, sour cream, salt, vanilla, and lemon juice. Mix with the paddle attachment or with a hand mixer until smooth and combined. Add your cornstarch slurry and mix again until combined.
- Set some water on to boil.
- Pour the cheesecake filling on top of your cooked shortbread (it can still be warm), and place dollops of raspberry jam all across the surface. Using a knife, gently swirl the jam, trying not to push the jam too deep.
- Place your filled pan into a 13x9 baking pan, or any other large baking pan with high sides. Pour your now hot water into the pan carefully, ensuring no water gets into your cheesecake until it is around ¼-⅓ up the sides. Carefully place back in the oven, and bake for 45-50 minutes, until the sides are set, it is slightly puffed and browned, but the center wobbles. It should move in a cohesive mass, and not be rippling/look too wet.
- Remove from water bath and let cool slightly, then transfer to the fridge to cool for at least 4 hours, or overnight.
- Using the parchment carefully remove the cheesecake bars and slice into 16 equal squares. Serve and enjoy!
Serves 16
