New York Cheesecake – a vegan and gluten free version of the classic and decadent dessert – the New York version may be ‘plain’ but it is best!
One of my favorite desserts has always been cheesecake. Sometimes I am in the mood to experiment with flavors, but most of the time I prefer a plain New York style cheesecake.
What makes a cheesecake New York cheesecake? I always thought it meant the filling is made from cream cheese rather than ricotta – which would be an Italian cheesecake. Others say it’s a pastry crust that gives it that distinction, and some say it is the amounts of ingredients – specifically the egg, sour cream and cream cheese ratios.
I know if I eat the cheesecake in New York? It tastes better.
Cheesecake is one of the first things I made when I was in college, first out on my own and learning to cook and bake my way around the kitchen. My first cheesecake was a key lime flavor, served to a living room full of my girlfriends wearing my tiaras and watching the Miss America Pageant.
I needed a cheesecake the other day (you’ll soon find out why!), and it needed to be plain. New York or not, this was so very easy and so very quick. In fact, I didn’t even follow a recipe, and typed up what I did later. I cut a sliver out to taste, and Mmm is it good!
New York Cheesecake
YIELD: makes one 6 inch cheesecake
dairy, egg, and gluten free, vegan
INGREDIENTS:
4 tablespoons butter (Earth Balance), melted
1 1/2 cups cookie crumbs – graham, shortbread, ginger
3 (8 ounce) packages cream cheese (Tofutti), softened
2 tablespoons Ener-G egg powder
3 tablespoons NuNaturals More Fiber Baking Blend
2 tablespoons almond milk
2 tablespoons maple syrup
juice of 1/2 lemon (1 1/2 tablespoons)
INSTRUCTIONS:
Preheat oven to 350 °F. Line springform pan with parchment.
Pulse cookies in food processor for fine crumbs.
Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan.
Bake at 350 °F for 10 minutes, let cool.
In food processor, pulse cream cheese. While blending, add the powders, milk, maple syrup and lemon juice until just incorporated.
Pour over cooled cookie crust and bake at 350 °F for 45-55 minutes.
Once firm and set, turn oven off, open door and leave cheesecake inside.
Cool completely, cover and refrigerate preferably overnight.
I was really happy with how this turned out – especially as it was one of those add a bit of this, add a bit of that kind of recipes. Have I really made that many cheesecakes in my life that it is now rote? 😀
What is your favorite cheesecake?
Have you been to New York?
printable New York Cheesecake recipe:
- 4 tablespoons butter (Earth Balance), melted
- 1½ cups cookie crumbs - graham, shortbread, ginger
- 3 (8 ounce) packages cream cheese (Tofutti), softened
- 2 tablespoons Ener-G egg powder
- 3 tablespoons NuNaturals More Fiber Baking Blend
- 2 tablespoons almond milk
- 2 tablespoons maple syrup
- juice of ½ lemon (1½ tablespoons)
- Preheat oven to 350 °F. Line springform pan with parchment.
- Pulse cookies in food processor for fine crumbs.
- Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan.
- Bake at 350 °F for 10 minutes, let cool.
- In food processor, pulse cream cheese. While blending, add the powders, milk, maple syrup, and lemon juice until just incorporated.
- Pour over cooled cookie crust and bake at 350 °F for 45-55 minutes.
- Once firm and set, turn oven off, open door and leave cheesecake inside.
- Cool completely, cover and refrigerate preferably overnight.
Suzanne says
This looks awesome! Our cheesecakes need to be gluten free and dairy free, so this will work perfectly. It looks a lot easier than the one I have been making.
Lara says
Oh wow, that cheesecake looks downright delicious – as do all of your cheesecakes. I always wanted to try real “New York” cheesecake, but I never came to visit New York and now I’m a vegan. It’s a shame I can’t make your cheesecakes here, because vegan cream cheese is hard to find and very expensive in Germany. 🙁
So I’ll have to stick with drooling over your pictures!! 😉
Best wishes, Lara
Kristina Sloggett says
oh, I am so sorry! what about cashews, are those easier to find? you could make one of my raw cheesecakes – not the same, I know, but still very good. best wishes to you, Lara!
Lara says
Oh yes, we buy cashews in 5 kg bulk packs! I adore cashews, so that’s a great idea! 🙂 Thank you. 🙂
kittie says
YUM!!
Carolina says
this cracked on me, and was very very runny, never set up. like, twice the cook time, NEVER SET UP.
Jana says
will this be the same if I make with chia egg, or just a regular egg? I don’t have the powdered version.
spabettie says
I cannot say what a chia egg would do (not sure I’d try that with a cheesecake?) but I imagine a real egg would work – I used to make cheesecakes with eggs all the time! let me know how it turns out for you!
Tom Douglas says
my all time favorite. one thing I have not tackled with adopting a plant based diet is cheesecake. I feel I will be disappointed with a raw version, while they look good, not what I want when craving cheesecake, understand?
it is an indulgence, anyway, so perhaps it is also the time to use the cheeses like you have here. sounds and looks very good.
spabettie says
hi Tom! I completely understand what you mean! I really like the raw cheesecake, but… it does not have that flavor, that tang. when you are wanting a cheesecake, you better use a cream cheese – have you ever had the Tofutti “Better Than Cream Cheese” substitute? it is SO good.
cheers to you, I hope you make this and love it as much as I do!
ari says
thank you for this! I made this for a holiday party, and am making another (or two!) this weekend. just for us. I see from the accompanying ice cream recipe (oh yum!) this cake freezes well? can I profess my love to you??? 😀
Donna says
this looks great, cheesecake is my weakness!
spabettie says
thank you, Donna! (it is absolutely mine too…)
Terri says
this looks delicious, great pictures too!!
Christina H says
this tastes so good, almost exactly like a real NYC cheesecake!! I will use a different sweetner next time, sorry but I cannot get past the flavor of stevia – want me to send you the rest of mine!? LOL
Laura says
I made this last night, it is great!! tastes JUST like a traditional New York cheesecake, I can’t believe it! thank yoU!!
spabettie says
thanks, Laura! it’s always nice to hear others have good results and LOVE it too!