Snickerdoodle Cheesecake
What's better than Snickerdoodle cookies? Snickerdoodle cheesecake of course! So yes you will have to make a recipe of the cookies before beginning this recipe!
Ingredients
For the Crust:
- ½ Recipe Snickerdoodle Cookies
- 2 Tbs Vegan Butter Melted
For the Cheesecake Batter:
- 16 ounces Vegan Cream Cheese *see notes 454g
- 2 Tbs Vegan Butter melted 28g
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch *see notes 32g
- 3 Tbs All Purpose Flour 24g
- ½ teaspoon Cinnamon ½ teaspoon
- 6 ounces Plant Milk 177ml
- ½ teaspoon Vegan Lactic Acid
- 2 teaspoon Vanilla Extract 10ml
For the garnishes:
- 1 cup Buttercream *optional for rosettes
- ¼ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- Snickerdoodle Cookies
Instructions
- Grease and parchment line a 7" cake pan & Preheat your oven to 350°F
- Prepare the Snickerdoodle Cookie recipe for the crust & garnish
- Prepare the crust for this cheesecake by placing 8 ounces (approx 8-10 cookies) in a food processor & grind to fine crumbs
- Add the melted vegan butter & pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined cake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor & 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 & 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 4 hours to set or overnight before unmolding.
- Loosen the sides & bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water & running a small spatula around the edges
- Vegan Cheesecakes unmold very easily so flip out onto your serving platter then garnish & decorate as shown in the video
Video
Notes
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand Vegan lactic acid gives the most authentic tang that is characteristic of traditional cheesecakes But if you don't have that a bit of apple cider vinegar will do the trick. Snickerdoodle cookies for the crust as well as the garnish on each slice means you will need about 20 small cookies total. Storage Cheesecake must stay refrigerated and will stay fresh for up to 10 days covered to prevent drying. I do not like to freeze vegan cheesecakes as I find the texture changes negatively
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand Vegan lactic acid gives the most authentic tang that is characteristic of traditional cheesecakes But if you don't have that a bit of apple cider vinegar will do the trick. Snickerdoodle cookies for the crust as well as the garnish on each slice means you will need about 20 small cookies total. Storage Cheesecake must stay refrigerated and will stay fresh for up to 10 days covered to prevent drying. I do not like to freeze vegan cheesecakes as I find the texture changes negatively
Tried this recipe?Let us know how it was!