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New York Cheesecake

Updated October 31, 2017
New York Cheesecake
New York Cheesecake
This image courtesy of Jackie Sobon

Editor's Note: When it comes to vegan dessert recipes, this New York Cheesecake takes the cake! The vegan version of the beloved classic dessert is one that will win over everyone in the crowd. Featuring a delectable crust to creamy filling, you'll find this easy cheesecake recipe will be an elegant addition to almost any occasion. While you can certainly serve it as-is, consider serving each slice with fresh fruit on the side, or with chocolate syrup drizzled on top. You'll love having this recipe up your sleeve the next time you need to make dessert!

Cheesecake is one of the most iconic New York City desserts. New York–style cheesecake is unique in that it relies on heavy cream and sour cream to make it thick and dense. Many New Yorkers who move away from the area often have relatives send them frozen cheesecakes so they can have a taste of home. Try it topped with some homemade blueberry sauce. 

Serves8 to 10

Cooking MethodBaking

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBirthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together

Recipe CourseDessert

Taste and TextureCreamy, Sweet

Type of DishCheesecake, Dessert

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons nondairy butter, melted
  • 4 (8-ounce) containers nondairy cream cheese, softened
  • 3 tablespoons unbleached all-purpose flour
  • 2 teaspoons lemon juice
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1/2 cup nondairy sour cream
  • 2 tablespoons Ener-G Egg Replacer

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.

  2. Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork. Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.

  3. Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with a fork. Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed 1/4-inch layer of crust lining the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.

  4. Pour the batter into the partially baked crust and bake for 15 minutes. Reduce the heat to 250 degrees F and bake for 40 to 60 minutes, until the center is set but still a little jiggly. Turn off the heat and let the cheesecake rest for 30 minutes in the oven. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. When the cheesecake is cool, run a knife carefully around the side of the cheesecake, but do not remove or release the side of the pan. Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).

  5. When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan. Store leftovers in the refrigerator for up to 5 days.

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Vegan cheesecake! Who knew it was possible!

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