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5 from 1 vote

Dairy Free New York Cheesecake

Dairy Free New York Cheesecake is a dream come true.
Course Dessert
Cuisine Cheesecake
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 10 Servings
Calories 523
Author Ginny McMeans

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

Serving: 1Slice | Calories: 523kcal | Carbohydrates: 55g | Protein: 7g | Fat: 34g | Saturated Fat: 10g | Sodium: 534mg | Potassium: 23mg | Fiber: 6g | Sugar: 36g | Vitamin C: 0.4mg | Calcium: 94mg | Iron: 1.7mg