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This vegan New York cheesecake is absolutely delicious. The filling is creamy, rich, and hints of vanilla and lemon zest come through, making it irresistible. To make it, you only need 8 ingredients and about 2 hours of time, including baking. This is one of those cheesecakes that needs to rest in the refrigerator overnight, so be sure to make it 1 day in advance.
If you like this cheesecake you should definitely try these recipes as well: take a look at this vegan Biscoff cheesecake. If you like pistachios this vegan pistachio cheesecake is a must-try. If you prefer chocolate desserts you cannot miss on this vegan white chocolate cheesecake and when pumpkins are in season you absolutely must try this vegan pumpkin cheesecake!
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⭐ Why I love this recipe
I love this cheesecake for its delicate flavor, which pairs easily with any topping, making it a super versatile dessert. I make this recipe every summer when the strawberries from my garden are ripe. I love serving it with freshly picked strawberries or with a drizzle of homemade strawberry syrup or strawberry-vanilla jam—it's a real treat!
🧾 Ingredients
These are the key-ingredients to make this vegan New York cheesecake:
- Vegan cream cheese: I use a vegan cream cheese with a firm consistency. That way, the texture of the cheesecake will also be firm yet creamy. It's important to use a cream cheese that is not too runny, or the cheesecake will not hold its shape once removed from the mold. Since this cheesecake has a delicate flavor, I recommend using a vegan cream cheese with a neutral flavor, so that the vanilla and lemon zest aromas stay noticeable.
- Vegan skyr yogurt: I love adding skyr yogurt to the filling because it adds a touch of tanginess, making the flavor of the cheesecake more complex. You can also use vegan Greek yogurt; just make sure that it's thick.
🥄 Equipment
To make this vegan cheesecake I use a 20 centimeters (8-inch) springform, a food-processor and a hand-mixer.
🥣 How to make
As mentioned, this vegan New York cheesecake is incredibly straightforward to make. From start to finish, you only need about 2 hours to make it, including baking time! Here's a visual of how it's done:
Step 1: Grind the biscuits finely. Add in the melted vegan butter and mix well. Press onto the bottom of a 20 centimeters (8-inch) springform.
Step 2: For the filling, add yogurt, cream cheese, sugar, lemon zest, vanilla, salt and corn starch to a food-processor and process until smooth. Transfer the filling onto the crust and level out evenly.
Step 3: Option 1: Wrap the springform in foil, set it into a large baking dish, fill it with boiling water until it comes halfway up the springform, place it on the middle rack of the oven, and bake for 1 hour.
Option 2: Place a bowl filled with boiling water on the bottom rack of the oven. Wrap the springform with a cake strip, place it on the middle rack of the oven, and bake for 1 hour.
Step 4: After baking, turn off the oven and allow the cheesecake to rest for 1 hour with the oven door closed. Then, open the door slightly and let it rest for an additional 30 minutes. Next, remove the cheesecake from the oven and let it cool completely. Finally, refrigerate the cheesecake overnight.
👨🏻🍳 Expert tip
As you may have seen, cooling the cheesecake happens in several stages. First we bake it, then we let it rest in the closed oven, and then we let it cool in the slightly open oven. We do this so that the cheesecake cools slowly. This way we prevent the cheesecake from cracking.
If your cheesecake still has cracks you can top it with whipped cream, jam or even fresh fruit. Either way it will be delicious!
💭 Top tip
The most important tip I can give is to let this cheesecake rest first in the oven and then in the fridge overnight. I understand the temptation to shorten the time, but patience is key with this recipe. The cheesecake needs hours of resting to reach the perfect consistency. If you don't let it rest long enough or take it out of the mold too soon, there is a risk that it won't hold its shape.
Another tip: serve this cheesecake with seasonal berries, vegan white chocolate ganache, jam, or simply with vegan whipped cream. The combinations are endless, so let your imagination run wild and be creative!
❄️ Storage
If you have any cheesecake left over, put it in an airtight container and store it in the refrigerator for 3-4 days. I don't recommend freezing this cheesecake because it changes its consistency.
👪 Serving size
I use a 20 centimeters (8-inch) cake tin for this recipe, it yields 8-10 servings. If you have a 22 centimeters (8.5-inch) cake tin, simply bump up the ingredients and baking time by 20%. And if you're working with a 24 centimeters (9.5-inch) cake tin, increase them by 40%.
📔 FAQ
The cheesecake cracks either because it cools down too quickly after baking or because there was not enough moisture in the oven while baking. To prevent this from happening, avoid rushing the cooling-down process and consider adding more water to the water bath
If the cheesecake is still jiggly once completely cool, don't worry; the taste will be delicious even if the consistency is a little too creamy. Next time, add 1 teaspoon more of corn starch, and the consistency will be perfect.
🎥 Video
📖 Recipe
Best Ever Vegan New York Cheesecake
Equipment
- 20 centimeters (8-inch) springform
- food-processor
Ingredients
- 400 grams vegan skyr yogurt
- 150 grams vegan oat biscuits
- 40 grams vegan butter
- 800 grams vegan cream cheese
- 150 grams sugar
- 1 organic lemon zested
- 5 tablespoons corn starch levelled, diluted in little water
- 1 teaspoon vanilla powder
Instructions
- Preheate the oven to 170 degrees Celsius (340 Fahrenheit).
- Line the sides and bottom of a 20 centimeters (8-inch) springform with baking paper.
- For the crust, place biscuits into a food-processor and pulse until finely ground. Add in melted vegan butter and mix. Press the mixture onto the bottom of the springform and set in the fridge.
- For the filling, add the yogurt, cream cheese, sugar, lemon zest, vanilla powder, a pinch of salt and corn starch to a food-processor and process until smooth. Pour onto the crust and level out evenly.
- Option 1: Wrap the springform tightly in foil, set it into a large baking dish, fill it with boiling water until it comes halfway up the springform, place on the middle rack of the oven, and bake for 1 hour.
- Option 2: Place a bowl filled with boiling water on the bottom rack of the oven. Wrap the springform with a cake strip, place it on the middle rack of the oven, and bake for 1 hour.
- Once baked, turn off the oven and allow the cheesecake to rest for 1 hour with the door closed. Then open the door slightly and allow it to rest for 30 more minutes. Take the cheesecake out of the oven and allow it to cool completely.
- Set the cheesecake in the fridge overnight. Then, remove from the mold add any toppings and serve.
Jana B Hadany says
Hello
I can't wait to make this. Can it be frozen and thawed in the fridge?
carlocao says
Hi jana, yes you can, in the "how to store" section I explain how to do it 🙂 X Carlo
Sarah Winkle says
I tried this Cheesecake recipe and I actually thought it was an epic fail as water seeped into my tinfoil and ultimately into my Cheesecake but once it had sat on some kItchen roll and placed in the fridge it firmed up and it was very tasty.
I followed the recipe carefully but my only criticism would be that it was a little too firm in texture, I uses Oatly yogurt and Violife cream cheese.
If I attempt this again how could I tweak the recipe so it wasn't so firm?
Thanks
carlocao says
Hi Sarah, I'm glad you liked the cheesecake. Next time try reducing the corn starch, this will make the cheesecake creamier. I'd reduce 1/4 and see how it turns out. You could also add a splash of plant-based milk. Regarding the water bath, you can also add a bowl of water (as explained in the blog post) in the oven. It will work fine too. I hope this helps! X Carlo
soyun says
Could you tell me what kind of cream cheese and coconut yogurt you used?
Giovanna says
Ciao Carlo! Se non trovo il formaggio cremoso di mandorle posso usare la tua ricetta 🔝 della ricotta di mandorle? O hai una ricetta per fare un formaggio cremoso ? Grazie
carlocao says
Ciao Giovanna, puoi comprare yogurt di soia, metterlo in un canovaccio e toglierci liquido fino a che raggiunge la consistenza di un cream cheese bello compatto. Puoi usare la mia ricetta della ricotta di mandorle, sii sicura di toglierci abbastanza liquido. Il formaggio deve essere bello compatto per far in modo che la cheesecake ti riesca perfetta. Un abbraccio, Carlo
Regina says
Love this recipe. Finally German style cheesecake after 7 years of abstinence in the UK! I used OATLY cream cheese which worked really well. Froze 3/4 of the cake and later ate every piece frozen since I couldn't wait for it to defrost... So delicious!
carlocao says
Regina, Thank you so much for the feedback! I'm so glad you loved this recipe! Hugs, Carlo
Carol says
This cheesecake was so easy to make and tasted so decadent and creamy!! Loving each and every recipe you share ❤️❤️❤️Thank you Carlo 💯‼️
Veronica says
Questa ricettina sarà sicuramente una cosa che proverò prossimamente ha un aspetto straordinario bravo il mio cuoco preferito complimenti 👏👏👏👏❤️