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This vegan baked cheesecake (New York Cheesecake) is rich, creamy and has a crispy "buttery" crust. Very sweet, slightly spicy and just as delicious as the real thing! It is easy to make with simple ingredients and is free of gluten and refined sugar. break throughdessertPerfect for any occasion!
I've made no-bake vegan cheesecakes before (like this oneVegan blueberry cheesecakeAfter thatVegan chocolate cheesecake, but this is my first time making a vegan baked cheesecake. It took a lot of trial and error, but I finally got the flavor and texture I wanted!
What is New York Cheesecake?
There are many different types of baked cheesecake, there is a Japanese baked cheesecake and a baked Basque cheesecake, but this is a New York style baked cheesecake.
New York style cheesecake consists of a buttery crust and a dense, rich, smooth, creamy cheesecake filling.
Can you make baked cheesecake without eggs?
Eggs are such an important ingredient in traditionally baked cheesecakes that it may seem impossible to make a cake without them. However, the cheesecake can be made without eggs: the firming agent in this cheesecake is cornstarch, which means that the cheesecake filling holds together without the use of eggs.
Are you going to cook baked cheesecake in a steamer?
Baked cheesecakes are usually served inwater bath, which means placing the cheesecake inBaking tin filled with hot water, then the steam also cooks the cheesecake. I've tried doing this both ways and the results haven't changed much, soI chose the waterless bath method because it was easier..
Should the baked cheesecake cool with the oven door open?
Baked cheesecakes are usually left in the oven with the door slightly open to cool slowly, which means that the surface of the cheesecake does not crack, which can happen if the temperature drops suddenly.
However, I don't think it's necessary for this vegan baked cheesecake because the ingredients are different from the traditional version, which causes the surface to crack when baking.
What kind of tofu should I use for a vegan baked cheesecake?
you must usesilky soft tofuFor this cheesecake recipe,tofu is not very!
Cheesecake filling
I have tried many different ways to make the cheesecake filling and found the best combinationAnacadosyTofu. Add cashewswealthAnd tofu createslight and silky textureBoth are good sourcesproteinReturn.
calm,no tofu, it took me several tries to succeed! Cashews and lemon juice masked the soy flavor.
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inspired by meVegan shortbread, I used the combinationalmond flour (almond flour or ground almonds)ybrown rice flourto the crust. Almond flour creates a crunchy texture, while brown rice flour creates a crunchy texturecrispy texture.
Why brown rice flour?
ofi standusewhite rice noodlesOhgluten-free flourBut I find that the texture is much better with brown rice flour. If you can't find brown rice flour at your local grocery store, you can make it uplocal health storeOhonline.
How to make the crust
Scroll to the bottom of the post to see the full recipe..
- Mix the base ingredients in oneglass mixing bowl.
- Transfer the dough to18 cm springform.
suggestion:Grease the bottom and sides of the pan.baking paperThis will make it easier to remove the cheesecake later.
- Use your fingers to push the dough to the edges, then useglass bundle(Be sure to use a flat bottom!) Press it down until the surface is completely flat.
- baked in the oven10 minutes- You will need to bake this again so you don't want to over bake at this point!
How to make a cheesecake filling
- placeAnacardoNuts, Tofu,Maple sugar,lemon juice,cornmeal (cornstarch)yin vainin aFood processorOhblender.
suggestion:Make sure the cashews are soaked so it will be easier to blend. soak themovernightexistscold waterkindnessboiling waterAt least15 minutes.
- beat to the brimfrog.
suggestion:You need to mix it a few times to make it easier to blend.
- Pour the cheesecake filling over the baked crust until it is evenly and completely covered, making sure the surface is smooth.
suggestion:Tap the pan on the counter a few timesremove air bubbles.
- baked in the oven1 time, until the surfaceGolden. will be a littlemovewhen you take it out, but it willsolidifies on cooling.
- Make sure to stay for the cheesecaketotally coolBefore you take it out of the mold and cut it into slices, put it in the fridge for at least2 timer.
Tips for making this recipe
- Be sure to bake the crust and filling at different oven temperatures you will needBake the filling at a lower temperatureTo ensure even heating without burning.
- I recommend usingRemovable baking panwith acircle, which makes it easier to remove the cheesecake from the pan.
- make sureLine the bottom and sides of a baking tray with baking paper.Makes it easier to remove the cheesecake from the pan.
- When the cheesecake is golden brown, take it out of the oven.golden brown, but make sure it doesn't burn.
- Cheesecake will stillsoft enough to move a little in the middleWhen you take it out of the oven, it will harden as it cools.
- cheesecakesinks slightly when cooledBottom: This is normal, just take it easy.
- Make sure to stay for the cheesecaketotally coolBefore you take it out of the mold and cut it into slices, put it in the fridge for at least2 timer.
How long will this last?
This cheesecake tastes even betterServe the same day or the next day after preparation, but is still overwritten inrefrigeratorat most onea couple of days.
substitutions you can make
- you can substitutecoconut oilfakecoconut oil.
- you can use itany kind of liquid sweetener:Maple syrup, agave syrup, brown rice syrup, etc..
- healmond flour (almond flour)can be replaced withchopped walnutsOhground sunflower seeds.
- You can use brown rice flour insteadwheat flourandAnd gluten free.
- you can substitutecornmeal (cornstarch)fakethrough the fur.
- you can substituteTofuwith athick plant yogurt, but the taste is better with tofu.
compensationcautious
- ofi standusewhite rice noodlesOhgluten-free flourBut the consistency is much betterbrown rice flour.
- you must useTofu Cedoso,tofu is not very.
Selected ideas
This cheesecake is delicious on its own, but you can add a few toppings if you like:
- Fresh fruits.
- Coconut whipped cream.
- Baked apple slices.
- Vegan Lemon Curd.
- Vegan caramel sauce.
- Candied fruit or fruit jam (you can use my cranberry jam).Vegan blueberry cheesecakerecipe.
More vegan dessert recipes
- Chocolate lava cake
- Apple cake
- Coconut macarons
- Lemon bars
- milling gadgets
- Sugar cookies
- Strawberry cake
- Julelog
- blueberry crumble
- Citronbudding
- Lemon poppy seed bread
- Baked pumpkin cheesecake
- coffee cake
- Citron Cheesecake Crumble Bars
- Churro
If you try this recipe or anything else on my blog, I'd love to hear your feedback! please give it aclassification, give oneCommentor take a picture@rhiansrecipes #rhiansrecipesexistsInstagram! So.
See how to make this recipe.
Vegan baked cheesecake (gluten-free)
This vegan baked cheesecake (New York Cheesecake) is rich, creamy and has a crispy "buttery" crust. Very sweet, slightly spicy and just as delicious as the real thing! It is easy to make with simple ingredients and is free of gluten and refined sugar.
4,46of62wish
PrintpinCheers
Route:dessert
Basket:Americano
Keyword:gluten free baked cheesecake, vegan baked cheesecake, vegan new york cheesecake
Preparation time:20minutes minutes
Cooking time:1Time Time 10minutes minutes
total time:1Time Time 30minutes minutes
Serving size:8 slice
Calories:309calories
author:rihanna williams
Raw material
For the crust:
- 15 Gram (1 tablespoon） coconut oil (or coconut oil)
- 3 tablespoon Maple sugar (or substitute another similar sweetener)
- 40 Gram (⅓ kop） almond flour (almond flour) *
- 40 Gram (1/4 kop） brown rice flour **(you can substitute flour if it is not gluten free)
- pinch Sal
For padding:
- 150 Gram (1 kop） raw cashews Soak in cold water overnight or warm water for 15 minutes
- 300 Gram (10.5 United Nations） Tofu Cedoso *** (without dried tofu)
- 14 tablespoon Maple sugar (or substitute another similar sweetener)
- 8 tablespoon lemon juice
- 3 teaspoonful cornmeal (cornstarch) (Oh Subaru Luz)
- 1 teaspoonful vanilla extract
instruct
For the crust:
Preheat oven to 350°F (180°C).
Put the coconut oil in a large bowl and melt it in a pan of boiling water or in the microwave.
Add maple syrup, almond flour, brown rice flour and salt and mix well; if it seems too dry to combine, add a small amount of non-dairy milk.
Transfer dough to a round springform pan (I used a 7-inch/18cm springform pan); line the bottom and sides of the pan with greaseproof paper to make it easier to remove the cheesecake later.
Use your fingers to push the dough to the edge, then use the bottom of a glass (make sure to use a flat one!) to press down until the surface is completely flat.
Place in the oven and bake for 10 minutes; you will need to bake this again so you don't want to overbake at this point!
For padding:
Preheat oven to 320°F (160°C).
Drain the soaked cashews.
Place cashews, tofu, maple syrup, lemon juice, cornstarch and vanilla extract in a food processor or blender.
Beat until completely smooth; you will have to blend it a few times for easier blending.
Pour the cheesecake filling over the baked crust until it is evenly and completely covered, making sure the surface is smooth.
Tap the pan on the table a few times to remove air bubbles.
Bake in the oven for 1 hour until golden brown on top, it will wobble a little when you take it out, but it will firm up as it cools.
Just be sure to let the cheesecake cool completely before removing from the pan and slicing in the fridge for at least 2 hours.
Tastes best the same day or the day after preparation, but can be stored in the fridge for up to a few days.
video
score
*You can also usealmond powder.
**ofi standUse white rice flour, but the consistency will be much better with brown rice flour.
***You can substitute thick plant-based yogurt with tofu, but the texture is better with tofu.
Tip:
- Be sure to bake the crust and filling at different oven temperatures you will needBake the filling at a lower temperatureTo ensure even heating without burning.
- I recommend usingRemovable baking panwith acircle, which makes it easier to remove the cheesecake from the pan.
- When the cheesecake is golden brown, take it out of the oven.golden brown, but make sure it doesn't burn.
- cheesecakesinks slightly when cooledBottom: This is normal, just take it easy.
nutritional information
Vegan baked cheesecake (gluten-free)
Amount per percent
calories309Calories from fat 126
% Daily Value*
Godot14 gram22 %
3 grams of saturated fat15 %
sodium9 mg0 %
Potassium317 mg9 %
carbohydrate42 gram14 %
Fiber 1g4 %
sugar 28 grams31 %
protein7 gram14 %
C-vitamin6 mg7 %
football75 mg8 %
Hierro2 mg11 %
*Percent Daily Value is based on a 2,000 calorie diet.
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