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    Home » Recipes » Cakes

    Vegan New York Cheesecake

    Written by Kathrin (Leave a Comment)

    This recipe makes the vegan New York Cheesecake extremely delicious. Without tofu, cashew and Co. It is in no way inferior to the classic.

    new-york-cheesecake-without-animal-ingredients

    Hello everybody!

    Today's recipe is a classic made vegan: You don't need any animal ingredients for a super creamy, delicious New York Cheesecake. And the result convinces even non-vegans!

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the Vegan New York Cheesecake
    • Top Tip
    • Recipe Card
    • Variations
    • Nutrition
    • Reviews

    Taste and Occasion

    You'll find many different cheesecake recipes on my site, including muffins and healthier ones like the low carb cheesecake. Today's recipe is very close to the classic: a vegan cheesecake without tofu, cashew or similar special ingredients.

    Of course, a classic cheesecake is always a treat - but this vegan cheesecake definitely doesn't need to hide. It's just like the original NY cheesecake: a buttery, crispy cookie crumb base and a deliciously lush, compact cream.

    Check out my other similar recipes!
    • Airy zebra cake with cream
    • New York Cheesecake
      New York Cheesecake
    • Vegan Russian Plucked Cake
    • American Caramel Cheesecake

    There's nothing airy-fluffy about it - but that's not what a vegan cheesecake is supposed to be. While some say that you can eat only a mini piece of it, I have a different opinion: The cheesecake without egg, cream cheese and curd is so tasty that you have to eat more of it 😉 … Ingredients and preparation are plenty unspectacular.

    plant-based-cheesecake

    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!

    vegan-cheesecake-without-tofu-and-cashew

    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.

    Recipe Recommendation

    The Best Cheesecake Recipe

    Our favorite cheesecake recipe: classic, easy, creamy, delicious. With my tips for the cheesecake with short pastry, the curd mass is guaranteed not to sink in after baking.

    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.

    vegan-cheesecake

    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.

    vegan-cheesy-recipe

    Recipe Card

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    Vegan New York Cheesecake

    Delicious, plant-based alternative to the classic: this cheesecake turns out deliciously creamy and compact!
    Prep Time20 minutes mins
    Baking Time50 minutes mins
    Cooling Time6 hours hrs
    Calories: 305kcal

    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

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!
    This recipe makes the vegan New York Cheesecake extremely delicious. Without tofu, cashew and Co. It is in no way inferior to the classic.This recipe makes the vegan New York Cheesecake extremely delicious. Without tofu, cashew and Co. It is in no way inferior to the classic.This recipe makes the vegan New York Cheesecake extremely delicious. Without tofu, cashew and Co. It is in no way inferior to the classic.

    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.

    Nutrition

    Nutrition Facts
    Vegan New York Cheesecake
    Amount Per Serving
    Calories 305 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 4g25%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 6g
    Sodium 257mg11%
    Potassium 26mg1%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 32g36%
    Protein 1g2%
    Vitamin A 399IU8%
    Vitamin C 1mg1%
    Calcium 6mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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