Updated: Nov 21, 2020
If you have recently ditched dairy or gluten you will understand the struggle to find a cheesecake alternative which tastes like the traditional baked New York Cheesecake. Look no further, our vegan recipe will blow you away and impress all of your friends and family.
The best way to make a vegan and gluten free cheesecake is to go back to how we make traditional dairy cheesecakes, and replace the dairy and gluten with simple authentic substitutes. For this recipe, I use egg replacements, vegan cream cheese (soy is the best for this) and gluten free biscuits. Simple!
Our secret to making the creamiest cheesecake is to bake using a ban marine. For those who don't know of this method, you simply cook the cheesecake tin in a boiling water. This method is perfect for souffles and custards which is aligned more closely with cheesecakes than cakes. We want to create a creamy cheesecake not a baked cake.
What You'll Need?
Round 8 inch bottomless tin
Rolling Pin & Freezer Bag
Equivalent of 3 full eggs and 3 egg yolks - Egg Replacement - we recommend the Orgran No Egg
100g Vegetable Margarine - the best brands include: Vitalite, Pure, Flora Plant based
120ml Coconut Cream
200g Caster Sugar
1 tbsp Vanilla
100g Vegan White Chocolate
Raspberry for topping
Take the cream cheese alternative out of the fridge and sit at room temperature an hour before you start to make your cheesecake.
Preheat your oven to 160 degrees convention or 140 degrees fan. Usually fan ovens are a lot hotter than the convention setting.
Grease and line the tin with parchment paper the inside of the tin.
Line the outside of the tin first with two layers of cling film and two layers of foil. Set the lined tin to one side.
To make the biscuit base, using a food processor add the biscuit and vegetable margarine and blitz. If you aren't using a food processor, melt the margarine first before bashing the biscuit into small crumb. Press the buttery biscuit base into the tin to create a level base layer. Once done pop the tin in the fridge to set, whilst we make the filling.
Melt the vegan white chocolate in a separate bowl and set aside.
In a mixing bowl using a spatular mix the cream cheese with coconut cream.
Add the sugar and vanilla and mix in until you have a paste.
Make up the egg replacement substitute - equivalent to 3 full eggs and 3 egg yolks.
Add this mixture to the cheesecake mix and mix in.
Add the vegan white chocolate and mix in.
Boil the kettle with enough water to fill a roasting tin.
Pour your cheesecake layer on top of your biscuit base in the tin.
Pop your full cheesecake tin into a large roasting tin, place in the center.
Pour boiling water in the roasting dish to surround the around the cheesecake tin, to at least half way up the side of the cheesecake tin.
Bake for 1hour 20 minutes - or until the top of the cheesecake is firm with a slight firm giggle.
When ready, take the cheesecake tin out of the roasting dish and pour away the hot water. Remove all of the foil and clingfilm from the outside of the tin and throw away.
Leave the cheesecake to cool down at room temperature.
Once cool pop in the fridge and refrigerate for 6 hours or overnight.
When ready take the cheesecake out of the tin, dress with some raspberries and enjoy!
Did you make this recipe? If the answer is yes. Super cool, we would love to hear from you and hear your feedback!