Classic Baked Cheesecake

Ingredients
4 cups Cashew Cream Cheese
1 ½ cups Cashew Cream
10 ounces medium-firm regular or silken tofu
1 cup sugar
3 tablespoons cornstarch
2 tablespoons brandy
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice, plus more as desired
2 teaspoons vanilla extract
1 teaspoon agar powder, or 1 tablespoon agar flakes
¼ teaspoon salt
1 Shortbread Cookie Crust (2 batches of cookies)

Instructions
Preheat the oven to 350 degrees F.
Combine the cream cheese, cashew milk, tofu, sugar, cornstarch, brandy, lemon zest, lemon juice, vanilla extract, agar, and salt in a 12- to 14-cup food processor. Process until smooth and creamy. Taste and stir in more sugar or lemon juice if desired.
Pour the filling into the prepared crust, spread it in an even layer, and smooth the top. Bake for about 1 hour and 15 minutes, until the top has puffed up and is dry to the touch; it may have a few cracks. Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 10 hours, until firm enough to slice.
If you don’t have a large-capacity food processor, you will need to mash all the ingredients in a large bowl and process the mixture in batches.
Enjoy!