Classic New York Cheesecake Recipe
This Classic New York Cheesecake is creamy, rich, and way too glamorous for how easy it is to make. It’s smooth, tangy, and melt-in-your-mouth indulgent — without a drop of dairy. Imagine a luscious, velvety filling on a buttery crust that makes you feel like a Fifth Avenue diva. It’s elegant, decadent, and guaranteed to impress everyone — including that one friend who thinks vegan desserts taste like cardboard. So grab your mixer, darling, and get ready to bake the cheesecake that redefines indulgence — no cows, just class.
Classic New York Cheesecake Recipe
A smooth, creamy vegan New York–style cheesecake made with cashews and coconut cream — rich, elegant, and effortlessly indulgent.
Ingredients
Method
- Preheat oven to 170°C (340°F). Line a 9-inch springform pan with parchment paper.
- Mix crushed biscuits, coconut oil, and maple syrup in a bowl until crumbly and combined.
- Press the crust mixture into the base of the pan evenly and bake for 8 minutes.
- Meanwhile, blend soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice, vanilla, cornstarch, and salt until silky smooth.
- Pour the filling over the baked crust and smooth the top like the perfectionist you are.
- Place the pan in a baking tray filled with 1 inch of hot water (to prevent cracks).
- Bake for 45–50 minutes, or until the edges are slightly golden and the center jiggles gently.
- Turn off the oven and let it cool with the door ajar for 1 hour.
- Chill in the fridge for at least 4 hours (overnight for best results).
- Top with berries or compote, slice dramatically, and serve cold.
Notes
Nutritional Values (Per Serving)
- Calories: 360
- Total Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Calcium: 8%
- Iron: 10%
- Vitamin C: 6%
- Magnesium: 9%
- Phosphorus: 12%
Additional Notes / Tips
- Use a water bath to keep the texture creamy and crack-free.
- Add a touch more lemon juice for a tangier bite.
- Chill overnight — patience makes it divine.
- Swap maple syrup for agave if you prefer lighter sweetness.
- Serve with coffee, confidence, and a “yes, it’s vegan” smirk.
