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5 from 5 votes

Creamy & Easy Vegan Baked Cheesecake

Prep Time30 mins
Cook Time1 hr
Total Time13 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: baked cheesecake
Servings: 8
Author: Carlo Cao

Equipment

  • Ø 18 cm (7 inches) springform

Ingredients

  • 400 g full-fat coconut yogurt ((14 oz))
  • 150 g vegan oat cookies ((5½ oz))
  • 40 g margarine ((1½ oz))
  • 800 g almond or soy cream-cheese full-fat ((28 oz))
  • 150 g sugar ((5½ oz))
  • 1 lemon zested
  • 5 tbsp corn starch levelled
  • 1 tsp vanilla powder

Instructions

  • Start by straining the yogurt. Place a strainer over a bowl and line it with a cheesecloth or a clean kitchen towel, add the yogurt and allow to strain for 1 hour.
  • Once the yogurt is ready, start preheating the oven at 170 °C (340 °F).
  • Line the sides and bottom of a Ø 18 cm (7 inches) springform with baking paper.
  • For the crust, place the cookies, margarine and a pinch of salt into a food-processor and process until finely ground.
  • 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.
  • Transfer the filling onto the crust and level out evenly.
  • Wrap the springform in foil so that none of the water of the water bath will leak in (if you don’t want to bake it in a water bath check out the notes below**). Then place the cheesecake pan into a large baking dish and set on the middle shelf of the oven. Fill the baking dish with boiling water until it comes halfway up the springform and bake for 1 hour at 170 °C (340 °F).
  • 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.
  • Remove the cheesecake from the springform, cut it into portions and serve. Enjoy!

Notes

**If  you don't want to bake the cheesecake in a water bath do the following:
Wrap your springform with a cake strip (If you don't have one, google "cake strip", there are tons of tutorials on how to make one). The cake strip will make sure that the sides of the cheesecake bake slowly and evenly. Place a baking pan filled with boiling water on the bottom rack of the oven. This will make sure that the cheesecake bakes in a humid oven environment and will prevent the top from cracking (it doesn't work always but it does 80% of the times).