Why Make This Recipe
Vegan New York Cheesecake is a delightful dessert that is both creamy and rich, yet completely dairy-free. This recipe is perfect for anyone who loves cheesecake but wants to enjoy a plant-based version. It’s a great choice for celebrations, gatherings, or simply when you want to treat yourself. Not only is it easy to make, but it also caters to those who may have dietary restrictions or are following a vegan lifestyle.
How to Make Vegan New York Cheesecake
Ingredients:
- 4 tablespoons vegan butter, melted
- 1 1/2 cups cookie crumbs (graham, shortbread, ginger)
- 3/4 cup vegan granulated or coconut sugar
- 1/2 cup dairy-free yogurt
- 1/4 cup cornstarch
- Juice of 1/2 fresh lemon (about 1 tablespoon)
- 32 ounces (four 8 ounce packages) vegan cream cheese, softened to room temperature
Directions:
- Preheat your oven to 350°F (175°C).
- Wrap the bottom of a springform pan with foil to prevent leaks.
- Pulse your cookies in a food processor until they turn into fine crumbs.
- In a bowl, melt the vegan butter and mix it together with the cookie crumbs. Press this mixture into the bottom and sides of the springform pan.
- In a large mixing bowl, combine the sugar, yogurt, cornstarch, and lemon juice. Stir until the mixture is smooth.
- Gradually add the softened vegan cream cheese to the bowl and continue mixing until everything is completely smooth.
- Pour this creamy mixture over the prepared cookie crust in the pan.
- Place the springform pan inside a shallow baking dish and fill the dish with water to create a water bath.
- Bake for 45-55 minutes, or until the cheesecake is firm.
- After baking, turn off the oven, crack open the door, and leave the cheesecake inside for an additional hour.
- Remove from the oven and let it cool completely before transferring it to the refrigerator.
- Refrigerate for at least 6 hours, or overnight, before serving.
- Once chilled, carefully remove the cheesecake from the springform pan.
How to Serve Vegan New York Cheesecake
Vegan New York Cheesecake is best served chilled. You can top it with fresh fruits like strawberries, blueberries, or cherries for a colorful and tasty addition. A drizzle of vegan chocolate sauce or a sprinkle of powdered sugar can also enhance the presentation.
How to Store Vegan New York Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container to keep it fresh. It will last in the fridge for about 4-5 days. If you want to keep it longer, you can also freeze it. Wrap it tightly before placing it in the freezer, and it can last up to 2 months. When you are ready to enjoy it again, thaw in the refrigerator overnight.
Tips to Make Vegan New York Cheesecake
- Make sure your cream cheese is softened to room temperature for a smoother mixture.
- You can experiment with different cookie crumbs for the crust to change the flavor profile.
- Using a water bath helps the cheesecake bake evenly and prevents cracking.
Variation
You can add flavors like vanilla or almond extract to the cheesecake mixture for a different taste. For a chocolate version, consider mixing in some cocoa powder or melted vegan chocolate.
FAQs
Q: Can I use regular cream cheese instead of vegan cream cheese?
A: No, this recipe is designed to be vegan, so it should use vegan cream cheese for the right texture and flavor.
Q: Can I make this cheesecake gluten-free?
A: Yes, simply use gluten-free cookie crumbs for the crust.
Q: What can I use instead of dairy-free yogurt?
A: You can substitute dairy-free yogurt with blended silken tofu or coconut cream for a similar consistency.
Vegan New York Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Wrap the bottom of a springform pan with foil to prevent leaks.
- Pulse the cookies in a food processor until they turn into fine crumbs.
- In a bowl, melt the vegan butter and mix it together with the cookie crumbs. Press this mixture into the bottom and sides of the springform pan.
- In a large mixing bowl, combine the sugar, yogurt, cornstarch, and lemon juice. Stir until smooth.
- Gradually add the softened vegan cream cheese and continue mixing until completely smooth.
- Pour the creamy mixture over the prepared cookie crust in the pan.
- Place the springform pan inside a shallow baking dish and fill the dish with water to create a water bath.
- Bake for 45-55 minutes or until the cheesecake is firm.
- After baking, turn off the oven, crack open the door, and leave the cheesecake inside for an additional hour.
- Remove from the oven and allow to cool completely before transferring to the refrigerator.
- Refrigerate for at least 6 hours, or overnight, before serving.
- Once chilled, carefully remove the cheesecake from the springform pan.
