Miyoko’s Easy Classic New York Style Cheesecake
Servings Prep Time
8generous slices 20minutes
Cook Time Passive Time
50minutes 8hours
Servings Prep Time
8generous slices 20minutes
Cook Time Passive Time
50minutes 8hours
Ingredients
Crust
  • 1/2cup Walnuts
  • 3/4cup rolled oats
  • 1/3cup Miyoko’s Cultured VeganButtermelted
  • 1/4cup organic sugar
  • 1teaspoon Vanilla extract
  • 1/2teaspoon Cinnamonground
  • 1/4teaspoon nutmegground
Cheesecake
  • 2pounds Miyoko’s Vegan Cream Cheese
  • 1cup organic sugar
  • 3/4cup organic coconut cream
  • 1/4cup organic cornstarch or arrowroot
  • 1/4cup maple syrup or agave
  • 1tablespoon agar powder
  • 1tablespoon Vanilla extract
  • 2teaspoons lemon zest
Instructions
Crust
  1. Combine all of the ingredients in a food processor and process until crumbly. Press into the bottom of a 8- or 9-inch springform pan lined with parchment.
Cheesecake
  1. Preheat the oven to 350 degrees F.
  2. Let the cream cheese soften at room temperature to make it easier to cream. Place all ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  3. Pour into the prepared 8- or 9-inch springform pan. Bake for about 50 minutes, until lightly browned on top. Let cool completely, then place in the refrigerator for several hours or overnight before serving.