Easy Vegan Baked New York Cheesecake
How to make a baked vegan cheesecake
8
people
Equipment
- 1 8" Loose Bottomed Tin
Ingredients
Crust
- 150 g Ginger Biscuits - vegan
- 150 g Digestive Biscuits - vegan
- 50 g Butter - vegan
Vegan Cheesecake filling
- 200 g Cream Cheese - vegan, at room temperature
- 300 g Silken Tofu - drained
- 1 cup granulated Sugar
- 1 Juice and Zest Lemon
- ¼ cup Cornstarch - (cornflour)
- 2 tsp Vanilla Extract
Instructions
To make the crust
- Crush the biscuits until you have fine crumbs. I use a food processor.
- Gently melt the butter in a small microwaveable dish and add this to the biscuit crumbs.
- Mix well until you have a cohesive mixture.
- Press this into your tin, pressing up the sides too
- Chill the crust whilst you make the filling.
To make the vegan Cheesecake filling
- Preheat oven to 170c
- In a large mixing bowl, blend all the cheesecake filling ingredients together until smooth.
- Pour this into your chilled cheesecake crust, smoothing over
- Bake for 50 minutes or until the top feels firm to the touch. It will still be jiggly.
- Turn off oven and leave the door open, allowing the cheesecake to cool in the oven.
- Once cold, refrigerate for at least four hours before serving.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.