I almost always have chocolate ganache in the refrigerator because…ummm, I like to eat it by the spoons full.
Basically my point here, is that you can pretty much make anything new under the sun when you have the best base recipes to work with!
And just to make sure we are all in agreement, those base recipes are all right here at Gretchen’sVeganBakery.com LOL
If you know anything about my Building on Recipes theory which I have been touting for the last decade via my YouTube channel and here on my website
You will know that this concept is the key to success in your baking journey!
Once you have an arsenal of perfectly tried and true base recipes you are now free to build them up
Combine them together and create the most amazing new recipes!
So we all know by now that my Baked Vegan Cheesecake Recipes are the best around.
Anyone who has tried them has never believed they are vegan
That’s how close to the authentic New York Cheesecake recipe it is!
Super creamy cheesecake that is a prefect canvas for your wildest imagination!
Grab the recipes below and make it just as I did
Or take this base cheesecake and get your own creative juices flowing!
NOTE: I mentioned that this was born out of a few “leftovers” which is why I only made a 5″ cake, but the recipe listed below is for a full 7″ cake to serve 8-10 people
CLICK HERE FOR THE PISTACHIO ROSE CAKE & MIRROR GLAZE RECIPE
CLICK HERE FOR THE VEGAN GANACHE RECIPE
CLICK HERE FOR CHOCOLATE RASPBERRY MOUSSE CAKE
Tofutti seems to be the only one that I can actually BAKE with. *not sponsored
- For the Crust
- 8ounces (approximately 1½ cups) of your favorite cookie crushed to fine crumbs
- 4 Tablespoons Vegan Butter Melted
- For the Cheesecake Batter
- Tofutti Cream Cheese *see note above 16ounce (454g)
- Granulated Sugar 1 cup (200g)
- Vegan Butter melted 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
- Cornstarch 4 Tablespoons (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk * I use soy milk 6fl oz (177ml)
- Vanilla Extract 3 teaspoons (15ml)
- ½ Recipe Vegan Ganache
- ¼ Recipe Vegan Mirror Glaze
- Prepare the crust for this cheesecake by placing your cookies in a food processor and grind to fine crumbs
- Add the melted vegan butter and pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined 7" cake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
- After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
- Remove the cheesecake cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
- Loosen the sides and bottom of the cheesecake pan with a blowtorch OR by submerging the pan into hot water and running a small spatula around the edges
- Invert into your serving platter and then garnish with the vegan ganache & mirror glaze as pictured OR just add fresh raspberries to the top for a simpler preparation
This is a general question.
I’ve decided to learn to bake. (Thank you GBBO)
I have also decided to become vegan. So I bought Modern Vegan Baking. Can I substitute Oatmilk or nutmilk for the soy milk called for in many of the recipes??
Thank you. I’m so excited to start!
Hi! YAY! Awesome! Thank you for the support! yes you can sub in any milk you prefer! The only thing to know is that when making a mock buttermilk in vegan baking, Soy milk is the only one that will sour & thicken like real buttermilk. Not a deal breaker though! The other milks still work great!
Hello, I would like to ask a question about vegan butter in general. For example, can we use coconut oil in this recipe or we definitely need to use some kind of shortening?
Thanks a lot for the recipe! I will try it as soon as possible!
Hi Thank you too! and great question! Honestly I use vegan butter solely for texture and a bit of taste *specifically earth balance, but you can absolutely leave it out of the recipe and would probably not notice that it is not there! I wouldn’t recommend using oil as a replacement since this will not add anything but “oil” taste to the recipe and the vegan cream cheese already has enough of that!
Baked this in a 7″ springform at 350 in a water bath for 1 hour, then left in oven for another hour, then chilled 9 hours. When sliced, the middle was still a bit liquid. Oven temperature was correct. Also ended up with a thick bottom crust – measured the cookies by weight 8 oz, but ended up with more than needed for the 7″ pan. Any ideas where I went wrong/suggestions for next time? Flavor was excellent. Thank you!
HI Kate! Hmmm, the thickener in this recipe is the cornstarch, so that would be the culprit if it was not enough or measured correctly? I find that most people (*who don’t use a scale) will often measure really heavy on the cornstarch since it’s such a finicky ingredient to measure in the first place, and a couple of grams too much can cause a rubber cheesecake, but it sounds like yours was too little?? Since again this is what is going to set the cheesecake