Ingredients
To make the cheesecake vegan, neither butter nor dairy products may enter for the topping. Still, you don't need any special ingredients: I bake the vegan New York Cheesecake with a cookie base easy with plant-based alternatives. One is margarine, vegan butter or coconut oil. The other is vegan skyr or a similar "curd / cream cheese" without animal ingredients. You will find those alternatives actually in every supermarket nowadays.
Whole wheat cookies or graham crackers are best for the base, both for the look and the taste. But of course, other vegan cookies do just as well. Sure: "Healthy" in the sense of lower fat, lower calorie, more natural or lower sugar is not the result. But pleasure may also be only pleasure, or not? And if you want to please guests or colleagues, for example, of which (only) a part lives vegan, this vegan cheesecake recipe fits perfectly. Tastes good to all. I promise!
How to make the Vegan New York Cheesecake
Let's get started with this amazing vegan recipe. First of all, finely grind or crumble the cookies and mix them with the liquid margarine. Cook the dough in a water bath. To do that, cover the bottom of the mold (8-9.5 in/ 20-22 cm), which should close very well, with baking paper and grease the edges. In addition, "wrap" the mold completely around with aluminum foil. Now, preheat the oven to 340°F/170°C and press cookie crumbs evenly onto the bottom of the pan.
Then, mix sugar and custard powder for the topping and stir into vegan curd until smooth. Stir in all other ingredients well, too. Spread the cream on the bottom and smooth it out. Fill a deep baking sheet, large baking dish or roaster with hot water (no more than two-thirds as high as the springform pan). After that, place on an oven rack. Place the cake in the wrapped springform pan in the water and cook for about 50 minutes. Cover your cake after 40 minutes to prevent it from getting too dark. The cream will become even firmer as it cools. Turn off the oven. Leave the oven door ajar after baking (e.g., with a wooden cooking spoon) and let the cheesecake stand in it for another 30 minutes.
In the end, carefully remove the pan from the water bath and ensure to refrigerate the cake again for a few hours before cutting, preferably overnight.
Top Tip
The cake gets its stability from custard powder or cornstarch and a long cooling time. Whether you bake the cheesecake vegan or regular: you should cook it in a water bath.
Recipe Card
Vegan New York Cheesecake
Equipment
- 1 small springform pan (8-9.5 in/ 20-22 cm)
Ingredients
For the cookie base
- 150 grams (⅔ cup) vegan wholemeal cookies
- 75 grams (⅓ cup) margarine
For the cream
- 600 grams (3 cups) vegan vanilla skyr
- 1 ½ small bag vanilla pudding powder, or 60g cornstarch
- 90 grams (½ cup) sugar
- 100 grams (7 tablespoons) margarine, melted
- ½ teaspoon vanilla paste
- 2 pinches salt
- 1 teaspoon lemon juice, optional
Instructions
- Finely grind or crumble the cookies and mix them with the liquid margarine. Cook the dough in a water bath: Cover the bottom of the mold (8-9.5 in/ 20-22 cm), which should close very well, with baking paper and grease the edges. In addition, "wrap" the mold completely around with aluminum foil.
- Preheat the oven to 340°F/170°C. Press cookie crumbs evenly onto the bottom of the pan. Mix sugar and custard powder for the topping and stir into vegan curd until smooth. Stir in all other ingredients well, too. Spread the cream on the bottom and smooth it out.
- Fill a deep baking sheet, large baking dish or roaster with hot water (no more than two-thirds as high as the springform pan). Place on an oven rack. Place the cake in the wrapped springform pan in the water and cook for about 50 minutes.
- Cover after 40 minutes, if necessary, to prevent it from getting too dark. The cream will become even firmer as it cools. Turn off the oven. Leave the oven door ajar after baking (e.g., with a wooden cooking spoon) and let the cheesecake stand in it for another 30 minutes.
- Then carefully remove the pan from the water bath. Ensure to refrigerate the cake again for a few hours before cutting, preferably overnight.
Notes
- Instead of margarine, you can also use a vegan butter alternative or coconut oil. It would be best if you use less coconut oil.
- Vegan skyr or vegan curd alternatives are available in almost all supermarkets, health food stores and organic food stores. Vanilla skyr tastes best. If you use an unsweetened one, add more sugar (about 130g).
- It is possible to bake the cake without a water bath, but it may crack more.
- For the optional fruit puree, cook (frozen) berries with a bit of sugar and puree. Spread directly before eating.
Ingredient substitutions
Variations
With a fruity topping, you can also hide the one or the other possible mini crack 😉 . In summer, a vegan cheesecake with blueberries or raspberries is excellent. But honestly, it actually tastes best to us pure. Why don't you try it! By the way, the pluck cake without animal ingredients is also delicious.
Comments
No Comments