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.
Ich liebe Cheesecake! Mich nervt es auch immer, dass die meistens so mega Cashew-lastig sind. Deswegen finde ich deine Vraiante mit dem Grieß echt spannend! Hast du eine kleine oder große Kuchenform verwendet?
Liebe Lena,
Du hast recht die puren Cheesecake sind sehr schwer! Ich habe eine kleine Form verwendet da ich in eher hoch haben wollte aber eine grössere passt natürlich auch 🙂
You can never go wrong with a classic like the NY Cheesecake! Your recipe sounds divine – I’ve almost always seen recipes that use Seitan or tofu in their cheesecakes and duh I do not like that taste 😀
Love, Kerstin
http://www.missgetaway.com
Thanks so much! Yes I’ve also seen a lot with tofu but I am not really into it to be honest I tried different versions but Tofu was never my favorite 🙂
Love,
Lara
Lara I absolutely LOVE this cake!! Looks gorgeous and super delicious ♡ You’re so creative, the semolina sounds perfect in there with the cashews (and really more budget-friendly!)! I love semolina and have used it in baking too but would have never thought of using it in a cheesecake! Ah, def on my must do list when I have proper kitchen equipment!!
Thanks so much Milla 🙂 Yes sometimes we need to experiment even if it is just for financial reasons but hey you know what they say, sometimes the best inventions came from situations where there was just no other way…Happy baking sweetie and have a great day!
Turned out perfect, thanks again for another great recipe! Made some substitutions, did not have agave and besides I am not too fond of it, so I used honey in he filling, added some grated lemon zest and the cake-despite my initial suspicion-turned out perfect! Semolina is such a great touch! My boyfriend never really liked raw cheesecakes, but he fell in love with yours immediately. Suggested I should try and add some melted chocolate instead of berry cousins on top, so I may just as well try that too. I think this will be a favorite of mine, I can already see many seasonal variations. In fact, I can picture a remake in the version of vegan panacotta. Thanks!!!!!!!
Omg amazing to hear! I am so glad it worked out so well! Do you have pictures you could send me? Would love to see it ❤️
what is the quick soak method exactly?
I soak them in hot water and change the hot water every 10 minutes 🙂
Is there anything I can sub the coconut oil for? Trying to make this a bit lower fat but don’t want to ruin it haha
Hi lolie mhh I don’t know if cacao butter is less fat otherwise you could increase the amount of the other ingredients..it’s kind of hart to substitute an oily component ???? let me know how it turned out!
Hey Lara
do u keep the cake in the freezer or fridge?
Looks great btw… can’t wait! ????
Thank you! This one in the freezer as I needed it only 4 days later ????
Hello! Sorry for my silly question, how to cook semolina, how much water? Thank you!
It should an instruction on your semoline package 🙂 hope that helps! Every brand is different!
If I can not find dessicated coconut can i use shredded coconut? or what is another alternative
Yes sure no worries!