This is one of the best plant-based recreations of traditional recipes I’ve ever made. Seriously. This vegan New York Cheesecake tastes just like the real thing. I think it’s even better!
After „veganizing“ my boyfriend’s favorite pastry for his birthday, I decided to recreate my mom’s favorite cake for Mother’s Day. I’d even say that the New York Cheesecake is her favorite meal in general. To be honest, I can’t even tell you if she loves this cake as much as I do yet, because she’s going to proofread this post (as she always does) before enjoying the cake when I‘m going to visit her tomorrow. So without her proofreading, there would be a lot more typos in these blog posts. Another reason to thank her with her favorite cake, which tastes like the original, while being healthier. It’s going to be an early Mother’s Day gift since it’s only Friday tomorrow – but really does that even matter? As long as you say thank you every once in a while (in whichever way), in my opinion it really doesn’t matter what kind of day it is.
This vegan New York Cheesecake tastes just like the real thing.
- 3/4 cup almonds (80 g)
- 3/4 cup oats (75 g)
- 1.5-2 tbsp coconut blossom sugar (or other sweetener of choice) (20 g)
- 3-4 tbsp coconut oil, melted (40-50 g)
- a pinch of salt (optional)
- 1 cup cashews (raw & unsalted) (125 g)
- 8 oz vegan cream cheese (225 g)
- 3/4 cup oat cream (200 g)
- 1/2 cup maple syrup (120 ml)
- 2 tbsp arrowroot starch (or tapioca starch)
- 1/2 tsp vanilla powder (or extract)
- 1 tbsp lemon juice
- 1-2 tsp lemon zest
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Before making the crust, add cashews to a bowl and cover with hot water. Let sit for 1 hour (you could also soak them overnight the night before in cold water).
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Preheat the oven to 350 °F (180 °C) and line a springform pan with parchment paper.
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Add almond, oats, sugar and salt to a blender and blend until you end up with a fine meal. Transfer to a mixing bowl and add melted coconut oil, starting with 2 tbsp and adding more if necessary, 1 tbsp at a time. Knead with your hands and add more coconut oil if it's too dry. The dough shouldn't be crumbling but rather stick together when you press it between two fingers.
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Transfer the dough to springform pan and spread evenly. Using the back of a spoon (or simply your hands), press down firmly until evenly distributed and well packed.
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Bake crust at 350 °F (180 °C) for 10-15 minutes until there is some browning on the surface. Remove from the oven to cool slightly.
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Drain and rinse cashews before adding them to a blender with all other filling ingredients. Blend on high for a minute or until very creamy and smooth.
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Pour filling over the crust and tap on counter a few times to remove air bubbles.
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Bake at 320 °F (160 °C) for about 45 minutes or until the cake starts to become golden brown and slightly dry on the edges and not liquidy in the center.
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Let rest at room temperature for about 30 minutes, then transfer to the fridge to cool completely for at least 6 hours or overnight.
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Serve as is or with berries. Store leftovers in the fridge for up to 3 days (it never lasted any longer at my house).
I hope you love this recipe – please let me know in the comment section below! If you make this vegan cheesecake, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
