Cheesecake without traditional cream cheese may sound like a (un)cheesy riddle, but this recipe proves it is not only possible but delicious. If Veganuary has you exploring the world of plant-based desserts, then this New York-style baked vegan cheesecake by BioCheese (recently crowned ‘Best Vegan Cheese’ in Australia) will hit your sweet spot! Creamy, indulgent, and with that classic hint of tanginess, it’s everything you want from a cheesecake… minus the dairy.
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Crust
- 300g vegan cookies of choice
- 100g caster sugar
- 150g plant-based butter
“Cheesecake” Filling
- 800g BioCreamy Original Flavour
- 330g coconut cream
- 200g caster sugar
- 25g cornstarch
- 2 tsp vanilla extract
- 2 tbsp lemon juice
Berry Sauce
- 250g berries (fresh or frozen)
- 50g caster sugar
- Zest of 1 lemon
To Serve
- Fresh berries
INSTRUCTIONS
Method
- To make your crust, start by crushing your vegan cookies and melting your plant-based butter. Combine these ingredients, along with sugar, in a large bowl until a malleable crumb has formed. Line a greased 20cm springform pan. Add the crust to the pan and press down firmly and evenly. The crust should cover both the base and the sides of the tin (3-4cm high).
- To make the “cheesecake” filling, use electric beats or whisk to beat the BioCreamy Original Flavour in a large bowl until soft and creamy. Add the remainder of the filling ingredients and whisk until smooth.
- Pour the “cheesecake” filling into the pre-pared crust and spread evenly using a spatula.
- Place in a preheated oven (180C) and bake for 50 minutes. Do not open the door during this time.
- To make the berry sauce, add all ingredients into a blender and pulse until combined. If using frozen berries, ensure these are thawed prior to blending.
- After the 50 min baking time has lapsed, turn the oven off (leaving oven door closed). Allow the “cheesecake” to sit in the oven for 10 more minutes. It will still be fluid, so be careful when handling.
- Remove “cheesecake” from the oven and allow to sit for a further 30 minutes.
- Place the “cheesecake” in the fridge and allow is to chill overnight, before serving the following day.
- Serve with your berry sauce and fresh fruit.
