Indulgently creamy baked vegan cheesecake recipe

If you’ve seen my vegan white chocolate & rhubarb cheesecake recipe then you’ll know that I am a BIG fan of baked cheesecakes.

Getting a baked vegan cheesecake recipe right is hard. I want to be reminded of the yummy tanginess of a traditional New York cheesecake, but so many vegan cheesecakes just taste like nuts. Or just healthy versions of cheesecakes.

I may be vegan, but when I eat treats I want it to be a treat. Not a healthy version that you are supposedly allowed to eat every day of the week. And a treat is exactly what this baked vegan cheesecake recipe is. Enjoy it and come back to it anytime you get a pesky cheesecake craving.

Lucy

Baked vegan cheesecake recipe

Get a taste of New York with this deliciously creamy baked vegan cheesecake

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 2 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients

  

Base

• 150 g Vegan ginger biscuits
• 80 g Vegan butter

Cheesecake Mix

• 200 g Golden caster sugar
• 3 tbsp Spelt flour
• 300 g Vegan cream cheese
• 600 g Silken tofu
• 1 tsp Vanilla bean paste
• Pinch Salt
• 1 Lemon the zest
• 1 tsp Lemon juice
• 100 g Soya yoghurt
• 1 tsp Apple cider vinegar

Equipment

• High-powered blender
• 1 x 20cm Springform cake tin

Method

 

1. Heat the oven to 180C/ 160C fan/ gas 4.
2. 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.
3. For the crust, melt the plant-based butter in a medium saucepan. Bash or blitz the ginger biscuits into a crumb. Stir in the biscuit crumbs into the melted butter until fully incorporated.
4. Press the mixture into the bottom of the lined tin and bake for 10 minutes.
5. Leave the based to cool on a wire rack while preparing the cheesecake mix.
6. Increase the oven temperature to fan 220C/ 200C fan/ gas 7.
7. Add all of the cheesecake mix ingredients into a high-speed blender. Blend until smooth.
8. Grease the sides of the springform tin with plant-based butter and put on a baking tray. Pour the filling into the tin.
9. Bake in the hot oven for 10 minutes.
10. Reduce then oven temperature down to 110C/ 90C fan/ gas ¼ and bake for around 45 more minutes.
11. The cheesecake should give a little wobble if you shake it.
12. Turn off the oven leave the cheesecake in there with the door slightly ajar to cool for at least 2 hours.
13. 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.
14. Wrap the cheesecake and then stick in the fridge for a few more hours until cool.
15. Slice and eat!