Have you ever had real baked New York cheesecake before? You may well have done, but you don’t see many recipes for it in the vegan world…until now!
Just so you know, this isn’t one of those cheesecake recipes where you use soaked cashews and freeze it. Baked cheesecakes go in the oven and taste completely different.
Don’t worry though, this isn’t a standard cake recipe with lots of ingredients and complicated procedures. We have come up with a way of making a beautiful cheesecake but done very simply. The secret ingredient is Bird’s Custard Powder, yes you heard it right, custard powder! It’s safe for vegans (as of the time of publishing this recipe, always double check) and helps make this recipe an easy one.
This recipe also uses cream cheese, we of course mean ‘dairy free’ cream cheese, which you can find in most major supermarkets now or The Vegan Kind shop have plenty to choose from.
Baked cheesecake is best served with fresh berries, so just use whatever is in season and it will be perfect! So go now, go bake, and let us know how you get on.
- Vegan Biscuits - 24 Biscuits
- Margarine - 1/3 Cup
- Soy Yogurt - 1Kg (x2 500g Tubs)
- Cream Cheese - 1/2 Cup
- Maple Syrup - 1/4 Cup
- Custard Powder - 1/2 Cup
- (Punnet of Berries to decorate/garnish)
Preheat Oven 180C
Greece a 20cm loose bottom cake tin.
Place the biscuits and the margarine in the processor and blitz until combined.
Add to the cake tin and press down with the back of a spoon to create the base of the cake.
Add the Soy Yogurt, Cream Cheese & Maple Syrup to a mixing bowl then sieve the custard powder in. Mix well until everything is combined and mixture looks smooth.
Pour mix into the bottomless cake tin on top of the biscuit base layer.
Place in the oven and bake for 50 – 60 minutes, or until the cake has set and your skewer comes out clean when testing it.
Once ready allow the cake to cool and then leave it in the refrigerator for 3 1/2 hours.
Serve with fresh seasonal berries and a dusting of icing sugar.