Vegan New York Cheesecake
Ingredients
- Cookie Crust
- 5.3 oz Vegan Cookies 150g
- 1/3 cup vegan butter 75g, melted
- Cheesecake filling
- 30 oz vegan cream cheese 850g
- 1 (14 oz) can coconut cream 400ml, or another non-dairy cream
- 1 cup vegan sugar 200g
- 4 tbsp cornstarch
- 1 tbsp vanilla extract
- juice of 1/2 lemon
- Raspberry Strawberry Sauce
- 5.3 oz frozen raspberries 150g
- 5.3 oz frozen strawberries 150g
- 2 tbsp corn starch dissolved in 2 tbsp water
- 2 tbsp sugar or to taste
Preparation
Cookie Crust
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper
Add the cookies into a food processor and crush until fine crumbs
Combine the crumbs with melted butter and stir to combine
Transfer the mixture into your prepared springform pan and press firmly into the bottom of the pan. Set aside while you make the filling
Cheesecake filling
In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy. Then mix in coconut cream, sugar, cornstarch, vanilla and lemon juice. Beat until smooth, scraping down the sides of the bowl as needed
Pour the cheesecake filling over the cookie crust, spreading out evenly
Wrap the outside of the pan with a double layer of aluminum foil, covering the bottom and the sides. Place the wrapped pan in a larger baking pan and pour in about 1.5 inch of hot water. Place in the preheated oven and bake for 1 hour
Turn off the oven and let the cheesecake sit in the oven for another hour. Then open the oven door and allow to cool to room temperature (it will set in the fridge.)
