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
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
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)
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.