Vegan New York-Style Cheesecake
Rich vegan baked cheesecake with Biscoff cookie crust, vegan whipped cream, and mix berries sauce.
Equipment
- Food processor
- 20 cm baking ring
- Baking Tray
- Small Sauce Pan
- Spatula
- Hand mixer
- Mixing bowl
- Piping bag
Ingredients
Vegan Cookie Crust
- 150 Gram Biscoff cookies Or any cookies you like
- 60 Gram Vegan butter Room temp
Vegan Cheese Filling
- 550 Gram Vegan cream cheese
- 200 Gram Coconut cream only the fat Canned coconut cream should be refrigerated for at least 8 hours before use.
- 75 Gram Sugar You can replace it with any sweetener
- 1 Juice and zest from a whole lemon
- 80 Gram Instant vanilla pudding powder
- 40 Gram Cornstarch
- 1 Tbsp. Vanilla paste
Vegan Whipped Cream
- 200 ml Vegan whipping cream If not sweetened add sugar as you like
- 4 Tbsp. Coconut cream
- 1 Tsp Vanilla paste
- 1 Tbsp. Instant vanilla pudding powder For extra firmness
Berries Sauce
- 200 Gram Frozen berries
- 2 Tbsp. Sugar
- 1 Tbsp. Cornstarch
- ½ Cup Water
Instructions
- Preheat oven to 180 ° C degrees.
Cookie Crust
- In a food processor or high-power blender, blend the cookies and butter to a uniform texture.
- Transfer the mixture to a round cake pan or round baking ring with a well-sealed base that's 20 cm in diameter, and tighten the cookie base with a drinking glass or a spatula.
Vegan Cheese Filling
- In a food processor or blender, blend all the filling ingredients until a smooth creamy texture is obtained. Pour the mixture over the cookie crust.
- Make sure that the base of the baking pan is completely sealed. Place the cake pan over an oven pan, and pour hot water into the pan so that the cake bakes with steam. Bake for 50-60 minutes or until the cake is golden brown.
- Remove and let cool for an hour, then put in the fridge to cool for another two hours.
Vegan Whipped Cream
- In a bowl pour whipping cream, coconut cream, the solid part only, and vanilla paste. Beat with an electric mixer.
- To obtain a more stable whipped cream for piping, you can add about 50 grams of vanilla pudding or whipped cream stabilizer. If you do not want to use coconut cream, you can just whip the vegan whipped cream with a teaspoon of vanilla paste.
Berries Sauce
- In a small saucepan, mix the berries, sugar, water, and cornstarch and bring to a boil. Mix well and remove from the heat when the sauce is thick, allow to cool.
- Take out the cake from the fridge and pipe the whipped cream over the cake with a piping bag and a round tip.
- Sprinkle with a spoonful of the berry sauce over the whipped cream and garnish with fresh fruits.