New York-Style Cheesecake
1 January 2010
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If you love cheesecake as much as I do (and I do, I do!), being vegan won’t, and shouldn’t, stop you from indulging in this divine pleasure from time to time. Serve it with strawberry or any berry sauce of your choosing.
Servings: 12
Ingredients
Crust
1 (8 ounces) box vegan graham crackers
1/4 cup + 4 tablespoons vegan butter, melted
Filling
3 tablespoons minute tapioca
3 (8 ounces each) containers vegan cream cheese
1 (12 ounces) container vegan sour cream
1 cup + 2 tablespoons vegan sugar
1/4 teaspoon salt
1 teaspoon vanilla bean paste or extract
1 teaspoon Fiori Di Sicilia (or any citrus-flavoured extract)
juice of half a medium lemon
2 pinches ground turmeric (for colour)
- Set the oven rack to the middle position. Preheat oven to 325 degrees F. Generously grease a 9-inch-round springform pan with butter or non-stick spray.
- Grind the tapioca in a processor or coffee grinder until fine. Transfer to a small bowl and set aside until ready to use. Put the graham crackers into the processor and grind until they are the consistency of fine breadcrumbs; transfer to a medium bowl.
- Add the melted butter to the ground crackers and mix thoroughly until they start to clump together. Press crust firmly into the bottom and up the sides of the prepared pan.
- In a separate bowl, beat together the cream cheese, sour cream, sugar, salt, vanilla extract, citrus extract, lemon juice and turmeric.
- Pour mixture into the crust and bake for one (1) hour, or until cheesecake jiggles slightly in the centre when pan is gently shaken. Close the oven door and turn off the oven; allow cheesecake to sit in the oven for an additional 20 minutes. Remove and cool to room temperature. Cover and refrigerate cheesecake for at least 4 hours, or until set. Bring to room temperature for 30 minutes before serving, either plain or with strawberry sauce.
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