Vegan New York Cheesecake Recipe

27 Aug 2018

@michaelsuchman profile image
michaelsuchman

Cheesecake

To check out more recipes from VeganMos, pick up a copy of their recipe book NYC Vegan!

New York Cheesecake

Serves: 8 to 10
Active Time: 1hr

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups sugar
  • 1/2 cup nondairy sour cream
  • 4 (8-ounce) containers nondairy cream cheese, softened
  • 4 tbsp nondairy butter, melted
  • 3 tbsp unbleached all-purpose flour
  • 2 tsp lemon juice
  • 2 tsp vanilla extract
  • 2 tbsp Ener-G Egg Replacer
  • Pinch salt

Directions

  1. Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
  2. Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork. Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan.
  3. Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.
  4. Combine the cream cheese, flour, lemon juice, sugar, vanilla, and salt in a large mixing bowl. Mix well, either with a handheld electric mixer or stand mixer, on medium speed until fully combined and the sugar is dissolved, about 3 minutes. The batter should be completely smooth. Beat in the sour cream and egg replacer on low speed until well blended.
  5. Pour the batter into the partially baked crust and bake for 15 minutes. Reduce the heat to 250°F and bake for 40 to 60 minutes, until the center is set but still a little jiggly. Turn off the heat and let the cheesecake rest for 30 minutes in the oven.
  6. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. When the cheesecake is cool, run a knife carefully around the side of the cheesecake, but do not remove or release the side of the pan. Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
  7. When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.

Leftovers can be stored in the refrigerator for up to 5 days.

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Responses

Post
@lou profile image
lou4 YEARS AGO
i've had vegan cheesecakes that were way too sour so wondering if it would be alright to cut down or omit the lemon juice in this case 🤔
REPLY
@seanie55 profile image
seanie554 YEARS AGO
I would try reducing it first. I think you probably want some tang in cheesecake because it also brings out the other flavors.
REPLY
@lou profile image
lou4 YEARS AGO
@meowmeowfuzzyface @seanie55 ooh thanks for the culinary tips guys, will definitely keep that in mind! 😋
REPLY
@bigfatnyancat profile image
bigfatnyancat4 YEARS AGO
yum i <3 cheesecake!
REPLY
@rationpi profile image
rationpi4 YEARS AGO
hmmm I hope my local grocery shop sells these dairy substitutes
REPLY
@vikas profile image
vikas4 YEARS AGO
We've seriously got to make this @mrsgarg
REPLY
@mrsgarg profile image
mrsgarg4 YEARS AGO
I love cheesecake! I wonder where we can get non dairy sour cream and cream cheese here 🤔
REPLY
@vikas profile image
vikas4 YEARS AGO
@therusticvegan bet you can add some colors to this my friend!
REPLY
@seanie55 profile image
seanie554 YEARS AGO
Really looking forward to trying this! I'll bet it
REPLY
@seanie55 profile image
seanie554 YEARS AGO
I'll bet it's fantastic, like all the other recipes in your cookbook :)
REPLY
@monkeylove profile image
monkeylove1 YEAR AGO
Does it really look like that when you make it? Incredible!
REPLY