Vegan New York Cheesecake – You can find here an easy baked recipe for one of the best vegan versions for an original New York style cheesecake with a cashew, yogurt and coconut cream filling. It gets ultra creamy with no sour cream and cream cheese and topped with a homemade chunky strawberry sauce made with fresh or frozen strawberries.
yield: 9″ FORM
prep time: 15 MINUTES
cook time: 1 HOUR 25 MINUTES
total time: 1 HOUR 40 MINUTES
Ingredients
9 “-10” Springform Crust:
- ¾ cup wholemeal spelt flour (or wheat or gluten-free mix)
- ¾ cup almond flour
- 2 tablespoons potato starch
- 2-3 tablespoon coconut sugar (depending on how sweet you want it)
- ½ teaspoon cinnamon
- 5-7 tablespoons almond butter
For the filling:
- 600 g of plant-based yoghurt; use a creamy one such as soy or almond.
- 200 g cashew nuts, soaked
- 1 cup full-fat coconut cream (firm part of coconut milk, kept in the refrigerator for at least 24 hours)
- ¾ cup of raw cane sugar or other sweetener like maple syrup
- 2 teaspoons of pure vanilla extract
- 3 tablespoons cornstarch
- 2 pinch turmeric powder
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons flour (spelt or wheat)
For the fresh strawberry sauce:
- 1 ½ cups fresh strawberries, diced
- ¼ cup maple syrup
- 1 small lemon, zest
Instructions
For the dough,
first add the dry ingredients to a Food Processor and mix shortly. Add the liquid ingredients and mix until a homogeneous dough is formed.
Now press this into the baking pan lined with baking paper. Do not put the dough up the sides, just cover the bottom with the dough.
Now prepare the filling, add all the ingredients to a high speed blender and blend until a creamy cream is made without pieces.
Line the outside of the baking pan with aluminum foil. We bake this in a water bath and the foil prevents water from coming to the cake. With this method you won’t get cracks in the cream.
Now fill a casserole dish with water. So that the cake pan is half covered with water.
Put this in the preheated oven at 160 Celsius / 325 F for about 1 hour and 15 minutes. Turn off the oven and let the cake stand in the oven for another 45 minutes.
Then you can let it cool down and put in the fridge for at least 4 hours or overnight. So the cream is nice and firm and does not run away when cutting.
Sauce:
For the sauce, cut the strawberries in pieces and add the remaining ingredients. Leave this for about 10 minutes and let the strawberries briefly boil. And the sauce is done. Let it cool and leave it in the fridge until serving.
