Dairy-Free New York Cheesecake

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It looks like dairy, it tastes like dairy. . . . . HOW can there not be any dairy?!? I promise you're going to wonder this after you take your first bite. But for those that try this dairy-free New York cheesecake without knowing it's dairy free, will they be able to tell? My vote is NO. And now I'll leave the rest of the voting up to you.

Have you ever tried a New York Cheesecake from the Cheesecake Factory? I never had the pleasure before going dairy free, but the pleasure was still mine because I had the copycat recipe by Stephanie Manley. I used this delicious cheesecake recipe every time and it was the most perfect cheesecake I'd eaten.

This dairy-free New York cheesecake is a healthier, refined sugar free, spin off of the famous copycat recipe and when I tell you it's deeply satisfying, I'm going to need you to trust me on this.

This cheesecake has the texture of a boxed cheesecake mix, but the quality and flavor of a decadent restaurant style New York cheesecake. And when you make it, that's exactly where it's going to look like it came from.

Ingredients You'll Need

• Tofutti non-dairy cream cheese
  
• Vanilla extract
  
• Fresh lemon juice
  
• Honey
  
• Tapioca flour or regular white flour
  
• Eggs
  
• Pecans
  
• Almonds
  
• Walnuts
  
• Oats
  
• Salt
  
• Cinnamon
  
• Coconut oil

Other Items You'll Need

• 10 inch springform pan
  
• Aluminum foil
  
• Parchment paper
  
• Slow cooker liners
  
• Large roasting pan that the springform pan can fit inside of

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Vegan Cream Cheese I Use

Preparing the Springform Pan for a Cheesecake

First I like to put parchment paper down on the bottom and sides of the springform pan-- don't skip this step.

You can take your sheet of parchment paper and lay it on top of the bottom of the pan that's disassembled and trace the outline of the inside of the pan with a pencil and cut it out. Lay this piece pencil side down on the pan and assemble the pan back together

Take another sheet of parchment paper and form it around the inside of the pan and trace the height of the pan across the parchment paper-- pencil side against the pan. Repeat this step again to cover the entire inside walls of the pan.

Next, I spread the crust out in the pan and firmly press it using the bottom of a cup. Some recipes spread the crust up the sides of the pan. I think it thins out the crust too much. That's my personal opinion here, so do as you will with the crust. Just make sure it's firmly packed down.

Then, it's time to prepare the pan for a water bath. I like to do it before pouring the filling in as the pan is much easier to handle. If you aren't sure how to prepare the water bath, I'll link a helpful step by step tutorial with pictures here.

The water bath helps to give a creamier consistency.

Tips on Making and Storing a Dairy-Free New York Cheesecake

• With a traditional cheesecake, you want your ingredients to be room temperature to prevent cracking in the oven. The tofuitti cream cheese is already pretty soft, so I didn't attempt to bring it to room temp. I did use room temperature eggs!
  
• After baking, make sure to let the cheesecake cool down to room temperature before refrigerating
  
• Always cover your cheesecake so it doesn't absorb any fridge odors!

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