DDD #156 – Vegan New York Strawberry Cheesecake

 

All Photos © Christine Elise McCarthy 2020

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This cheesecake is remarkably easy – and can be made with or without both the sour cream top & fruit glaze.  Just know it has to be made a day ahead of when you want to serve it.

Click the image below to watch how easy it is & hear me rant forever about masks & lockdown protesters & fucking idiots everywhere.

Vegan New York Cheesecake

INGREDIENTS

2 lbs (32 ounces) vegan cream cheese

9 ounces vegan sour cream

1 3/4 cups sugar

6 vegan eggs (watch video to see what I used)

zest of one lemon

juice of one lemon

2 tsp vanilla

for the crust

1 1/2 cups vegan graham cracker crumbs

5 TBS vegan butter – melted (not the 8 I said in the video)

1/4 cup sugar

pinch salt

for the sour cream top

1 pint vegan sour cream (16 ounces)

1/4 cup sugar

1 tsp vanilla

for the strawberry glaze

2 or more cups strawberries (I used fresh ones I had frozen)

1/3 cup sugar

1 tsp vanilla

1 tsp cornstarch dissolved in a little lemon juice

red food coloring (optional)

DIRECTIONS

Preheat over to 375 degrees.

In a stand mixer or food processor – blend everything – adding the egg “one egg at a time” at the very end.  Set aside.

Grease a 9″ springform pan & line the bottom with parchment paper.  Wrap the pan in two layers of foil.

Boil some water.

Mix the graham crumbs with the melted butter (5 TBS not the 8 I said in the video) and sugar & salt.  Press into the prepared pan & smooth.  Add the cheesecake batter.

Put the cheesecake (wrapped on the sides with foil) in a large roasting pan and put on the middle rack of your oven.  CAREFULLY – add the boiling water to the roasting pan.  If you splash water in your oven – you risk a steam burn.  BE VERY CAREFUL.

Bake for 55-65 minutes or until the sides are golden & have set – while the center is just a bit soft.

Allow to cool for an hour.

Raise oven temp to 450 degrees.

Whisk the sugar & vanilla into the pint of sour cream.  Pour over the cooled cheesecake & smooth.  Bake at 450 for ten minutes.

At this point – let the cake cool completely – ideally – once it cools – letting it set in the fridge overnight.

If you want a glaze – whisk the cornstarch into just enough lemon juice to dissolve it.  Add it to a saucepan with the strawberries, sugar & vanilla and heat over medium until the glaze thickens – maybe 5 minutes.  Add red food coloring if you like.

You can glaze the entire cheesecake or serve the glaze on the side.

Enjoy!