Ingredients
Crust
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6 graham cracker sheets
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.50 cup unsweetened desiccated coconut
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¼ cup Miyoko's European Style Cultured Vegan Hint of Sea Salt Butter, melted
Blueberry Swirl
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2 cups blueberries (fresh or thawed frozen)
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⅓ cup organic cane sugar
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1 teaspoon fresh lemon juice
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¼ cup water
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4 teaspoons cornstarch
Filling
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3 (8-ounce) packages Miyoko's Classic Plain Cultured Vegan Cream Cheese
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1 cup well-shaken and stirred coconut milk
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1 cup organic cane sugar
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1 teaspoon grated lemon zest
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.50 cup water
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4 teaspoons agar powder
Directions
Make the crust
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Pulse graham crackers and coconut in a food processor until fine crumbs form, about 12 pulses. Add melted butter; pulse to combine, about 6 pulses. Line bottom of a 9-inch springform pan with parchment paper. Spoon mixture into prepared pan, firmly pressing mixture into bottom and about 1/2 inch up sides of pan. Set aside.
Make the blueberry swirl
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Cook blueberries, sugar, and lemon juice in a small pot over medium, stirring often, until blueberries release liquid and sugar dissolves, about 4 minutes. Stir together 1/4 cup water and cornstarch in a small bowl. Add to blueberry mixture; cook over medium, stirring constantly, until thick and glossy, about 40 seconds. Remove from heat, and set aside.
Make the filling
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Rinse and dry food processor. Combine cream cheese, coconut milk, sugar, and lemon zest in food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed.
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Whisk together 1/2 cup water and agar in a small pot with a tight-fitting lid. Cover and bring to a boil over medium-high. Uncover and boil, stirring constantly, until agar is dissolved, mixture is thickened, and a thermometer inserted in mixture registers 208°F, about 1 minute. Working quickly, pour hot agar mixture into cream cheese mixture in food processor; process until combined, about 1 minute. Immediately pour mixture over crust in springform pan. Add 1/4-cup dollops of warm blueberry swirl over filling; swirl together using the tip of a knife.
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Refrigerate until firm, at least 5 hours or up to 12 hours. Run an offset spatula around edge of springform pan; release sides of pan, and remove cheesecake.
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Notes
Organic sugar is made using vegan processing methods and will make this cake vegan. Non-organic sugar may be used, if desired.
Make Ahead
Cheesecake can be prepared up to 1 day ahead and kept covered in the refrigerator.