BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

Vegan New York-Style Baked Cheesecake recipe. This cheesecake is creamy, velvety, dense, and sweet. Made of vegan cream cheese and sour cream. Best enjoyed with raspberry sauce on top.

Slice Of Vegan Baked Cheesecake On A Plate

THIS BAKED CHEESECAKE IS:

  • vegan
  • dairy-free
  • egg-free
  • nut-free
  • gluten-free (if you use gluten-free cookies)
  • sweet
  • creamy
  • velvety
  • dense
  • made with vegan cream cheese and sour cream
  • so delicious
  • easy cheesecake recipe
  • New York-Style Cheesecake
  • perfect dessert

WHAT IS VEGAN BAKED CHEESECAKE MADE OF:

You need the following ingredients to make this Vegan New York-Style Baked Cheesecake (the exact measurements are in the recipe card below):

  • Vegan cookies – I used vegan digestive cookies, but you can use Lotus Biscoff cookies as well. You can also use gluten-free cookies to make this cheesecake gluten-free. Use a food processor or blender to finely ground the cookies.
  • Brown sugar – You can skip this ingredient if the cookies you use are sweet enough.
  • Sea salt – to balance the sweetness.
  • Vegan butter – Use vegan butter that has around 75-80% fat. If you use margarine, you may need less of it because it has more moisture. Also, different cookies may need more or less vegan butter.
  • Vegan cream cheese – This is the main ingredient of the classic New York Cheesecake. It makes it creamy and smooth.
  • Vegan sour cream – add sour flavor and creaminess.
  • White cane sugar
  • Vanilla extract or paste – for classic cheesecake flavor. I used a package of vanilla sugar instead. You can also use vanilla beans powder.
  • Cornstarch – It helps to thicken the cheesecake.
  • Lemon peel – A classic flavor in NY cheesecake.

For the Raspberry Sauce you need:

  • Raspberries – frozen or fresh.
  • Maple syrup – To balance the sourness of raspberries. You can use agave syrup as well.
  • Cornstarch – to make cornstarch slurry, which thickens the sauce.

Equipment you need:

  • Springform pan – 6 or 7 inches (16cm).
  • Parchment paper
  • Aluminum foil – By covering the bottom of the cake pan, you secure it from any liquid flow out (although it shouldn’t happen with this recipe).
  • Two mixing bowls
  • Hand mixer or whisk
  • Baking tray
  • Cooling rack
  • Small saucepan
  • Spatula

Ingredients For Vegan Cheesecake

HOW TO MAKE CLASSIC VEGAN NEW YORK-STYLE BAKED CHEESECAKE WITH RASPBERRY SAUCE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the springform pan

Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter – it will help the parchment paper stick to the pan. Then line the bottom and the sides of the pan with parchment paper. It will prevent the cheesecake from sticking to the pan.

Springform Pan Line With Parchment Paper

2. Step: Make the cheesecake crust

In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place the pan with crust in the fridge while making the filling.

Preparation Of Cheesecake Crust

3. Step: Make the cheesecake filling

In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, corn starch, lemon peel, and a pinch of sea salt. Mix until all combined.

Preparation Of The Filling

4. Step: Bake the cheesecake and let cool completely

Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes. If the cheesecake starts to get too brown on the top cover it with aluminum foil.

Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.

5. Step: Refrigerate the cheesecake

After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

6. Step: Make the raspberry sauce

First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Set aside.

To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let it cook for a few minutes until it thickens. Take off the heat and let cool.

Serve the chilled cheesecake with raspberry sauce.

Cut Out Cheesecake With Raspberry Sauce

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED VEGAN CHEESECAKE?

Store the baked cheesecake covered in the fridge.

HOW LONG DOES BAKED VEGAN CHEESECAKE LAST?

The cheesecake will last up to a week in the fridge (covered).

CAN YOU FREEZE BAKED VEGAN CHEESECAKE?

Yes, you can freeze the cheesecake for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

Slice Of New York Style Cheesecake

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Slice Of Vegan Baked Cheesecake On A Plate

BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

Plantiful Bakery
Vegan New York-Style Baked Cheesecake recipe. This cheesecake is creamy, velvety, dense, and sweet. Made of vegan cream cheese and sour cream. Best enjoyed with raspberry sauce on top.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Chilling time 4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories Per Serving: 350 kcal

Ingredients
  

Cheesecake crust:

  • 125 g vegan cookies – digestives or Lotus Biscoff, finely ground*
  • 2 tbsp (16g) brown sugar
  • pinch sea salt
  • 40 g vegan butter, melted * + extra for greasing

Cheesecake filling:

  • 330 g vegan cream cheese
  • 200 g vegan sour cream
  • 120 g white cane sugar
  • 1 tsp vanilla extract or paste
  • 2 tbsp (16 g) cornstarch
  • lemon peel, fresh (from about ⅓ lemon)
  • pinch sea salt

Raspberry Sauce:

  • 1 cup raspberries, fresh or frozen
  • 3 tbsp maple syrup
  • 1 tsp cornstarch
  • 1 tsp water

Instructions

Cheesecake:

  • Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter. Then line the bottom and the sides of the pan with parchment paper.
  • In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place it in the fridge while making the filling.
  • In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, cornstarch, lemon peel, and a pinch of sea salt. Mix until all combined.
  • Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes***.
  • Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.
  • After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

Raspberry sauce:

  • First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Setaside. To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let cook for a few minutes until it thickens. Take off the heat and let cool
  • Serve the chilled cheesecake with raspberry sauce. Enjoy!

Notes

* Use a food processor or blender to finely ground the cookies.
** Different cookies may need more or less vegan butter.
*** If the cheesecake starts to get too brown on the top, cover it with aluminum foil.

Storage

Store the baked cheesecake covered in the fridge for up to a week.
The cheesecake can be also frozen for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.
Keyword brown sugar, cookies, cornstarch, cream cheese, lemon peel, maple syrup, oven, raspberries, sour cream, vanilla extract, vegan butter

Nutrition Facts

Serving: 1 slice / Calories: 350kcal / Total Fat: 24,2g / Saturated Fat: 18,0g / Cholesterol: 0mg / Sodium: 313mg / Total Carbohydrate: 34,1g / Fiber: 0g / Sugar: 24,0g / Protein: 1,6g

*The Nutrition Facts are counted without the raspberry sauce.

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