If you’ve seen my vegan white chocolate & rhubarb cheesecake recipe then you’ll know that I am BIG fan of baked cheesecakes.
I first started out making baked vegan cheesecakes using nuts & coconut oil. These worked amazingly, but you could still tell they were vegan.
A Vegan Cheesecake Epiphany
One evening whilst making vegan quiche for our weekday lunches, I had an epiphany.
The vegan quiche works so well. It cooks and sets just like egg-based quiche.
And the texture almost reminded me of a baked cheesecake mix.
It was in that moment right there that I knew I’d stumbled upon a contender for my cashew-based baked cheesecake recipe.
The majority of my successful recipes are actually based upon classic non-vegan dishes. These are the recipes that have been used for yonks, so have been proven to work.
All they need is a little bit of vegan magic to transform them into a guilt-free tasty dish.
A Classic Vegan Baked New York Cheesecake
This recipe is based on a classic baked New York cheesecake recipe.
It isn’t raw, healthy, or at all worthy. It is exactly what it says it is. Baked New York Cheesecake.
And that is what makes this recipe so good.
Baking a Vegan Cheesecake
Many vegan cheesecake recipes are cold set, often using coconut oil. I always find these styles of vegan cheesecake very ‘vegan’.
That isn’t to say that they aren’t tasty. Just not the kind of cheesecake I go for!
Baking a vegan cheesecake is really quite simple. You will want to add a small amount of flour (you can use gluten-free) and bake it in the oven before leaving it to cool and set.
Vegan ‘Cheese’ Mix
Vegan alternatives are getting so good now, we can sub pretty much anything for a solid plant-based version.
In particular, vegan cream cheeses have come a long way. They are tangy and creamy.
I love this vegan cream cheese by Willicroft:
Baked Vegan New York Cheesecake Tips
I recommend you use a good blender in order to blend together the cheesecake mix ingredients. If you don’t have a high-speed blender, try splitting the mix into two to blend and then mix the two together in a large mixing bowl.
Baking cakes can get messy if you aren’t prepared with the right kind of equipment and the correct use of it.
A springform tin is best for cheesecakes as it opens up around the sides to release the cake. Leaving the base on the bottom disc.
You can make your life even easier by placing a sheet of baking paper over the top of the tin base and then sealing the sides of the springform tin around it, so the excess baking paper will be sticking out of the edges.
Just like you would with a non-vegan baked New York cheesecake, you should begin the bake with a hot oven before lowering down the heat. And then leave it to cool in the oven for a few hours.
Once cool, wrap it up and keep it in the fridge for at least a few more hours.
Or, if you are like me, serve it up as soon as it is cool enough to slice 😉 But seriously, I’d still recommend leaving it to set and cool properly because the texture gets even better. I’m just greedy.
I recommend eating a baked cheesecake with a fruit coulis or some fresh berries, along with some Oatly cream.
However, it is incredibly tasty on its own. So you don’t NEED to serve it with anything.
The Vegan Baked New York Cheesecake Recipe
Let’s get baking!
Vegan Baked New York Cheesecake
- High-Speed Blender
- 150 g Vegan Digestive Biscuits I use ginger biscuits..
- 80 g Butter
- 200 g golden caster sugar
- 3 tbsp plain white spelt flour
- 300 g vegan cream cheese I use sheese
- 600 g silken tofu
- 1 tsp vanilla bean extract
- Pinch of salt
- zest of 1 lemon
- 1 tsp lemon juice
- 100 g soy yoghurt
- 1 tsp apple cider vinegar
- Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a springform cake tin by putting a piece of baking paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt the plant-based butter in a medium saucepan. Stir in biscuit crumbs until fully incorporated.
- Press the mixture into the bottom of the lined tin and bake for 10 minutes.
- Leave the based to cool on a wire rack while preparing the cheesecake mix.
- Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
- Add all of the cheesecake mix ingredients into a high-speed blender. Blend until smooth .
- Grease the sides of the springform tin with plant-based butter and put on a baking tray. Pour the filling into the tin.
- Bake in the hot oven for 10 minutes.
- Reduce then oven temperature down to 110C/ 90C fan/ gas ¼ and bake for around 45 more minutes.
- The cheesecake should give a little wobble if you shake it.
- Turn off the oven leave the cheesecake in there with the door slightly ajar to cool for at least 2 hours.
- Run a knife around the edges of the cheesecake to loosen it from the tin. Unlock the side of the tin and then slide the cheesecake out onto a plate. I use a metal spatula and palette knife to help me move cakes over.
- Wrap the cheesecake and then stick in the fridge for a few more hours until cool.
- Slice and eat!