new york cheesecake vegan

So I decided to jump on the train of Vegan foodblogger, who’ve tried the famous classical but never out of fashion traditional New York cheesecake.It is actually not that I completely re-invented the vegan cheesecake. There are so many bloggers out there who made their version. Most of the cake I’ve seen are made out of Cashews and sometimes with coconut milk or another non-dairy milk. I’ve tried a little different approach (to be honest also due to financial reasons and the costs of cashews 😉

I really hope you like the recipe for this Vegan New York Cheesecake. Don’t forget to tag me in your recreation (@vanillacrunnch)
Always makes me happy to see people giving the raw vegan baking approach a try.

Crust
1/2 cup raw almonds
1/4 cup desiccated coconut
1/2 cup rolled oats
5 medjool dates
3 tbsp almond milk
a pinch of fine sea salt

Method
Line a round pan with parchment paper or use a silicon pan and set aside.
Place the oats, pitted dates, coconut, raw almonds and salt in the food processor and pulse at high speed. Add the milk but now just pulse on medium speed to obtain a sticky mixture.
Spread the mixture into the pan and press it to evenly arrange. I did this with my fingers but feel free to use a spoon 🙂

Filling
1 cups raw cashews, soaked overnight or (quick soaked method if you are in a hurry*)
1/2 cup Semolina (cooked for 10 minutes)
1/3 cup melted coconut oil
1/4 cup almond milk
1/2 cup agave syrup

Method
First you need to cook the semolina for 10 minutes on medium heat or according to what your package says on how to cook the semolina. If you get any lumps, use a stick mixer to remove them.
Let it cool down a little.
Drain the cashews and place them in the food processor along with the almond milk, coconut oil and agave syrup.

Then add the cashew-coco-milk-syrup mixture to the semolina and whisk to combine.
Process until you see a smooth cream. (Seriously I could hardly hold myself back to not eat that good looking whitish thing right away!)

Pour the cashew mixture in the pan on top of the crust, and spread evenly.
Put in the freezer for at least 3 hours or overnight.

Place the raspberries (optional – add a teaspoon of agave nectar) in the food processor and pulse to obtain a puree.
Top the cheesecake with the puree and add some fresh raspberries and best serve while 15 minutes out of the freezer.