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- New York Cheesecake

NEW YORK CHEESECAKE

We made a classic eight-ingredient vegan cheesecake out of cashew cream cheese and a walnut crust that crumbles just so. Then we topped it with fig jam and pistachios, though the possibilities for toppings are endless. Here’s how.


PREP TIME: Soak cashews + 30 minutes

BAKE TIME: No-bake; freeze for 6 hours

ASSEMBLY TIME: 5 minutes

MAKES 12 mini cheesecakes or one 6” round cheesecake

CRUST INGREDIENTS

1 ¼ c walnuts

¼ c raisins

1⁄8 tsp sea salt

FILLING INGREDIENTS

1 ½ c cashews, soaked overnight or in a pinch, boiled for 20 minutes

3 tbsp lemon juice

1⁄3 c coconut oil, melted

1 can coconut cream

½ c agave nectar

TOOLS

Cupcake tin or 6” springform pan

Muffin liners or parchment

Food processor

Blender

Silicon spatula

Plastic wrap

1 PREP

Soak cashews overnight or, in a pinch, boil for 20 minutes and drain. Line sides and bottom of pan with parchment paper or cupcake liners.

2 CREATE CRUST

Process walnuts until they form a coarse meal. Sprinkle in salt and raisins little by little and process until a loose dough forms. Be sure to not over-process!

3 PRESS CRUST

Pack crust dough firmly into pan. Set in freezer to firm.

4 CREATE FILLING

Puree filling ingredients -- cashews, coconut oil, coconut cream, agave, 3 tbsp lemon juice       -- until very smooth.

5 FILL & FREEZE

Remove crust from freezer. Pour filling mixture into pan. Tap the pan to reduce air bubbles, cover with plastic wrap, and freeze for 6 hours.

6 TOP & SERVE

Remove from freezer 10 minutes before serving. Release from springform pan by placing one hand under pan and lifting cake through the ring of the pan. If using cupcakes, peel off liners for the fanciest presentation. Top with toppings of choice. The sky’s the limit! Refreeze as needed, making sure to cover with plastic wrap. Keeps in freezer 1-2 weeks.