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Slice Of Vegan Baked Cheesecake On A Plate

BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

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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.
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Prep Time:15 mins
Cook Time:1 hr 15 mins
Chilling time:4 hrs 30 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Yield: 8 servings
Calories: 350kcal
Author: Plantiful Bakery

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.

Nutrition

Calories: 350kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!