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.
Jerica
Will this cheesecake freeze well?
Ginny McMeans
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. 🙂
Lauren
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.
Ginny McMeans
Oh, my gosh Lauren. So sorry I fixed it.
Melissa
The perfect vegan cheese cake!
Chaya
Can I use eggs?
And how many
Shirley A Mcrae
Can you share what vegan cream cheese you made this with?
Ginny McMeans
Hi Shirley! I used Tofutti Better Than Cream Cheese for this but I really like Kite Hill too.
Cindy
Hi made the cheesecake today followed the recipe and it baked it for 60 minutes and came out like soup and looked like there was a oil film on the top so I left it in for another 10 minutes and it was the same what do you think happened 🙁
Ginny McMeans
Do you have a convection oven Cindy?