Vegan New York Cheesecake
Author:Ultra-rich and creamy baked Vegan New York Cheesecake made with no cream cheese or tofu! It's sweet but not too sweet, tastes amazing, and can be served with your choice of topping. I love it with some berry compote and fresh berries.
Ingredients
FOR THE BASE
- 23 (350 grams or 12 oz) digestive biscuits, or graham crackers
- 6 tablespoons (90 ml) melted vegan butter, or coconut oil
FOR THE FILLING
- 2 cups (300 grams) raw cashews, soaked in boiling water for 15 mins then drained (measured before soaking)
- 1 cup (175 grams) canned chickpeas, drained & rinsed well
- 1 lemon zest and juice
- 3 teaspoons vanilla extract
- 2 tablespoons arrowroot or cornstarch
- ½ cup (120 ml) maple syrup, (real maple, not pancake syrup!)
- 2 tablespoons tahini
- 1 x 14oz (400ml) can full-fat coconut milk (It must be full-fat, not light. If your can is only 398 ml, that's fine).
- ½ teaspoon fine sea salt
- 3 tablespoons apple cider vinegar
INSTRUCTIONS
- Preheat oven to 320F (160°C) and line a 9 or 10-inch spring-form pan that is at least 3 inches deep. First, grease it with vegan butter or a little oil so the paper sticks. Then draw around the bottom of the cake pan on parchment paper, cut it out and put that in the bottom of the pan. Line the sides of the pan with a long rectangular strip of baking parchment.
- Put the digestive biscuits (or graham crackers) into a food processor with the melted butter/coconut oil and blend until well combined and looking like crumbly damp sand. Press very tightly into the bottom of the cake pan to form a thick crust layer. Refrigerate while you make the filling.
- Add all of the filling ingredients to a blender and blend until completely smooth. Pour over the crust, then set the pan on a baking tray.
- Bake for about 50 minutes or until set well around the edges with a tiny bit of a wobble in the middle. Time will vary slightly depending on your oven and the pan you use.
- Allow to cool completely, then refrigerate for at least 4 to 5 hours or overnight. Don't put it in the fridge while hot/warm.
NOTES
Storage - Store covered in the fridge for up to a week. Unlike a lot of vegan cheesecakes, it won't melt into a puddle if left at room temperature for a while before serving.
NUTRITION
Serving: 1serving | Calories: 427kcal | Carbohydrates: 44g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Sodium: 328mg | Potassium: 354mg | Fiber: 3g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg
