Vegan New York Cheesecake with Raspberry Strawberry Compote
Ingredients
Cookie crust
- 5.3 oz Vegan Cookies (150g)
- 1/3 cup vegan butter (75g)
Cheesecake filling
- 30 oz vegan cream cheese (850g)
- 14 oz can coconut cream (400ml)
- 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 cornstarch
- 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.
Remove the cheesecake from the water bath and, carefully, remove the foil. Place in the fridge overnight to set completely before removing from the pan.
Raspberry strawberry sauce
In a pot, thaw and puree the fruits.
Add the sugar and bring to a boil.
Dissolve the cornstarch in a little water, then stir into the fruit puree.
Bring to a boil again while stirring, and cook for 1-2 min until thickened.
Let cool as it will thicken
