Description
When you think of New York cheesecake, you imagine a rich, dense, and creamy dessert that melts in your mouth. But what if I told you that you can achieve the same deliciousness without any animal products? Yes, you heard that right!
Ingredients
Scale
For the Crust:
- 1 ½ cups (150g) vegan graham cracker crumbs or crushed digestive biscuits
- ¼ cup (60g) melted coconut oil or vegan butter
- 2 tablespoons (30g) sugar or maple syrup
For the Cheesecake Filling:
- 3 cups (750g) vegan cream cheese (store-bought or homemade)
- 1 cup (240g) full-fat coconut milk or coconut cream
- 1 cup (200g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 2 tablespoons (30ml) fresh lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (optional for extra tang)
Berry Topping:
- 1 ½ cups (225g) mixed berries (strawberries, raspberries, etc.)
- ¼ cup (60g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons (30ml) water
Instructions
Step 1: Prepare the Crust
- Start by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs with melted coconut oil and sugar. Stir until the mixture resembles wet sand
- Press the crust mixture into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a flat cup to press it down evenly and firmly.
- Bake the crust for about 10 minutes until it’s lightly golden.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the vegan cream cheese until smooth and creamy using an electric mixer.
- Gradually add the sugar, continuing to beat until fully incorporated. The batter should be creamy but not overly runny.
- Add the cornstarch and beat again until completely smooth.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula
- Place the cheesecake in the oven and bake for 55–65 minutes. The edges should be set, but the center will still have a slight wobble when you gently shake the pan.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.
- Afterward, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight.
Step 4: Prepare the Berry Topping
- In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries start to break down and release their juices, about 5–7 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the berry mixture, stirring constantly until the sauce thickens.
Step 5: Assemble and Serve
- Once the cheesecake has fully set and the berry topping has cooled, remove the cheesecake from the springform pan.
- Pour the berry topping over the cheesecake, spreading it evenly across the surface. You can add extra fresh berries on top for an added burst of flavor and a beautiful presentation.
- Slice the cheesecake with a sharp knife, wiping it clean between each cut for the neatest slices.
Notes
Make sure all your ingredients, especially the cream cheese and coconut milk, are at room temperature. This ensures a smoother batter and a more even bake.
Slow cooling is key to preventing cracks. By allowing the cheesecake to cool gradually in the oven and then chilling it thoroughly in the fridge, you minimize the risk of cracks forming.
Full-fat coconut milk works perfectly for this recipe, but if you want an even richer texture, you can use coconut cream. Just be sure to mix it well before adding it to the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: New-York Style
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 360 kcal
- Sugar: 22g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg