Dairy Free New York Cheesecake is a dream come true. Completely plant-based with all the pleasure of a baked New York style cheesecake. Now you can make and enjoy it too.
Dairy Free New York Cheesecake almost seems like an oxymoron. I mean how can this be dairy free!
I have the answer for you and it is partly because of all of the wonderful vegan products we have in our markets now.
I say partly because the rest of the reason we can make this fantastic cheesecake is because of the creative minds of Michael Suchman and Ethan Ciment. They have a new cookbook out!
Creamy Baked Decadence
I’m going to veer off topic a bit here. There’s another amazing dessert on the blog using a springform pan.
It’s called Decadent Chocolate Torte and you’ve got to check out the ingredients. Here’s a photo.
It’s definitely a dessert for a special time. That’s the way I think about this cheesecake too.
It takes some time to make although most of the time is leaving the cheesecake in the refrigerator for a while. I left mine overnight because I made it late in the day.
Blueberry sauce was my topping of choice but you can make any choice that you like.
Cherry sauce would be fantastic too! Maybe the second or third time I make it I’ll go with strawberry or raspberry sauce.
I am so lucky that the guys from VeganMos are letting me share their recipe with you. It’s only one out at least a hundred recipes that celebrate the famous foods of New York City.
The cookbook is aptly named NYC Vegan!
I have ohhhhd and ahhhhd a couple of plant-based cheesecakes over the last year and have been wanting to make one – so bad.
So here came this recipe and it was set right down in front of me.
Dreams do come true. The last piece was eaten last night and I really really tried to let my husband eat most of it.
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Let me tell you the titles of a couple of the other recipes in this book. How about Reuben Sandwiches and Knishes. Yep, they’re in there.
Full-color photography of the recipes throughout the book too.
Above is a photo of the cookbook and below is the recipe. I hope you get to make this cheesecake very soon. It is wonderful!
Dairy Free New York Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons nondairy butter MELTED
- 24 ounces nondairy cream cheese (I had to reduce this from the cookbook from 32 ounces 3 containers (8 ounce each), softened
- 3 tablespoons all-purpose flour unbleached
- 2 teaspoons lemon juice
- 1 1/4 cups sugar, I had to change this measurement from the cookbook from 1 1/2 cup organic if possible
- 2 teaspoons vanilla extract
- pinch salt
- 1/2 cup nondairy sour cream
- 2 tablespoons Ener-G Egg Replacer
Instructions
- 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.
- 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.
- Bake the crust for 10 minutes.
- Remove it from the oven and allow it to cool before filling.
- 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.
- Pour the batter into the partially baked crust.
- Bake at 350 for 60 to 70 minutes or until the center is set but still a little jiggly.
- Turn off the heat and let the cheesecake rest 60 minutes in the oven (the cookbook says 30 minutes).
- Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes.
- When the cheese 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).
- When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan.
Nutrition
Store leftovers in the refrigerator for up to 5 days.
More recipes that star in New York and made vegan in this new cookbook:
Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake.
Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.
Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppole.
Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo.
Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread.
Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup.
Can I use eggs?
And how many
The perfect vegan cheese cake!
Oh, my gosh Lauren. So sorry I fixed it.
Question: Step 9 states to add batter and bake for 15 min. Then step 10 says bake for 60-70 min. Do you advise to bake it for 15+ 60 to 70 min for a total of 75 to 85 min? Thank you.
I don’t believe it will Jerica. There are too many ingredients that may separate when thawing. We ate it too fast when I was reviewing the cookbook to get any into the freezer. 🙂
Will this cheesecake freeze well?
I am so sorry Karen. I don’t know what has happened and wish the authors could give some insight. I am going to suggest to just cook the heck out of it. Add another 20 minutes and keep going. And then another 20 etc. It will be jiggly. Since they say to leave it in the fridge overnight then I think that is also important in making it set up. I let mine sit overnight.
I used Bob’s red mill? I think is the brand and I have a regular type oven. I am definitely going to try again because the batter tasted delicious before cooking.
No, the egg replacer shouldn’t make a difference. Which one did you use? One thing that comes to mind is if you have a convection oven. It would be like soup then. Other than that I don’t know what happened. Let me know about your oven Karen.
I tried making the cheesecake recipe today and it turned out to be just a pan of soup. I’m not sure what I did wrong. I followed the recipe except had to use a different egg replacer. Could that have made a difference?
I don’t think so Jerica. It isn’t my recipe but it just looks like there are too many ingredients and mixes that could go wrong in the freezer.
Can this cheesecake be placed in the freezer and unthawed?
This is not my recipe and is out of the cookbook I am reviewing. I am not sure how it would turn out with coconut sugar but I’m guessing it won’t work.
Can I use palm coconut sugar as a replacement of.the organic sugar and get the same consistency and taste?
Just add 2 tablespoons egg replacer – no water.
Do i follow the instructions on the egg replacer box for the 2 tbsp required in the recipe?
You are very welcome Anita! It was really a special dessert for us too.
This cheesecake was creamy and so delicious. A real treat. Thank you for sharing!
Almond flour would work great in this recipe. Also, make sure the graham crackers are gluten free.
what gluten free flour do you recommend for a sub?
Look at that decadence! What a fabulous book idea, too. Definitely checking that one out!
I love cheesecake and this looks amazing! Can’t wait to try it.
It is so good Jenn! Creamy and perfect!
I am loving this book so far! I have yet to try the cheesecake, but dang it look soooo good! It’s on the list of must try recipes!
Love it Dianne! There are so many I want to make.
Isn’t this a great book? I haven’t made this recipe yet, but I plan on doing so soon!