Dessert
New York Style Vegan Cheesecake
![cooktime]()
Cooking time55 min![preptime]()
Prep time20 min![servings]()
ServingsPortions 6
For the Crust:
- 1/3 cup plant butter
- 3/4 cup graham cracker crumbs
For the Filling:
- 4 Violife Creamy Blocks (227g each)
- 1 3/4 Plant Based cream 31%
- 1 cup Sugar
- 1/2 cup chickpea Flour
- 3 teaspoons vanilla extract
- 1 lemon zest from 1 lemon
- 2 teaspoons fresh lemon juice
- jam & fresh fruits for serving (optional)
- Preheat the convection oven to 335°F
- Make the crust: In a medium bowl, combine the digestive crumbs, melted butter and stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, the plant based cream, sugar, and chickpea flour on medium speed until just smooth. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice and beat on low speed until just combined well.
- Pour the batter on top of the crust evenly and bake for around 55min or until you have a nice golden brown colour. Take it out and let it rest for 1 hour and cool done. Then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. You can finish it with a jam of your choice and fresh fruits (optional).
