Vegan New York Cheesecake

Vegan New York Cheesecake

  • Cook: 1H 10M
  • Total: 1H 10M
Vegan New York Cheesecake

Vegan New York Cheesecake

Ingredients

  • Produce

    • 1 cup Chickpeas, cooked and drained
    • 1 Lemon, Zest and juice of
  • Condiments

    • 1/2 cup Maple syrup
    • 2 tbsp Tahini
  • Baking & Spices

    • 2 tbsp Arrowroot powder
    • 1/2 tsp Salt
    • 1 tsp Vanilla bean powder or 3 teaspoons vanilla extract
  • Oils & Vinegars

    • 3 tbsp Apple cider vinegar
  • Nuts & Seeds

    • 2 cups Cashews, raw
  • Bread & Baked Goods

    • 350 g Digestive biscuits
  • Deli

    • 4 tbsp Solid coconut oil (unrefined or refined is fine and you could sub this
  • Other

    • 400ml full fat coconut milk (from a can & must be full fat
  • Time
  • Cook: 1H 10M
  • Total: 1H 10M

Found on

Description

Wholesome plant-based food cooked with love

It’s only a baked Vegan New York Cheesecake..♡...It is ultra-rich, decadently creamy, dessert perfection & you absolutely need it in your life…..

Ingredients

  • 350g digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3)
  • 4 tablespoons solid coconut oil (unrefined or refined is fine and you could sub this for vegan butter )
  • 2 cups (300g) raw cashews (soaked in boiling water for 15 mins then drained)
  • 1 cup (175g) cooked and drained chickpeas
  • zest and juice of 1 lemon
  • 1 teaspoon vanilla bean powder or 3 teaspoons vanilla extract
  • 2 tablespoons arrowroot powder
  • ½ cup maple syrup
  • 2 tablespoons tahini
  • 400ml full fat coconut milk (from a can & must be full fat)
  • ½ teaspoon salt
  • 3 tablespoons apple cider vinegar

Directions

  • Preheat oven to 320F
  • Use the bottom of a 9 inch spring form pan (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick
  • Put digestive biscuits (or graham crackers) into a food processor with the coconut oil and blend until well combined and in fine crumbs.
  • Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.
  • Add all the filling ingredients to a blender and blend until completely smooth.
  • Remove base from the fridge and pour the filling in carefully.
  • Bake for about 70 minutes. It should be set well around the edges and have a little bit of a wobble in the middle when done. A few small cracks are normal.
  • Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.
  • Serves: 10 servings
  • Cook Time: PT1H10M
  • TotalTime:
avirtualvegan.com

avirtualvegan.com

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Title:

Vegan New York Cheesecake

Descrition:

This baked Vegan New York Cheesecake is ultra-rich, decadently creamy dessert perfection. You absolutely need this in your life.....

Vegan New York Cheesecake

  • Produce

    • 1 cup Chickpeas, cooked and drained
    • 1 Lemon, Zest and juice of
  • Condiments

    • 1/2 cup Maple syrup
    • 2 tbsp Tahini
  • Baking & Spices

    • 2 tbsp Arrowroot powder
    • 1/2 tsp Salt
    • 1 tsp Vanilla bean powder or 3 teaspoons vanilla extract
  • Oils & Vinegars

    • 3 tbsp Apple cider vinegar
  • Nuts & Seeds

    • 2 cups Cashews, raw
  • Bread & Baked Goods

    • 350 g Digestive biscuits
  • Deli

    • 4 tbsp Solid coconut oil (unrefined or refined is fine and you could sub this
  • Other

    • 400ml full fat coconut milk (from a can & must be full fat

The first person this recipe

avirtualvegan.com

avirtualvegan.com

320 0

Found on avirtualvegan.com

A Virtual Vegan

Vegan New York Cheesecake

This baked Vegan New York Cheesecake is ultra-rich, decadently creamy dessert perfection. You absolutely need this in your life.....