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
- Tapioca flour or regular white flour
- 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!
- 10 inch springform pan
- Large roasting pan that the springform pan will fit in
- ½ cup almonds
- ½ cup walnuts
- ½ cup pecans
- 1 cup oats
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tbs coconut oil
- 2 tbs honey
- 1 ½ lbs tofutti cream cheese
- 2 teaspoon vanilla extract
- 1 tbs fresh lemon juice
- 1 cup honey
- ¼ cup tapioca flour
- 5 eggs room temperature
- Preheat the oven to 325°F
- In a food processor, process the almonds, walnuts and pecans until they are all finely chopped. Add in the rest of the ingredients for the crust and process until well combined and the pieces of oats are broken down in size. The mixture should stick together when pressing it against the side of the bowl
Line and prepare the pan for a water bath-- read instructions in blog post
- With the springform pan lined with parchment paper, press the crust firmly into the bottom of the pan using the bottom of a cup to pack it down.
- In a large mixing bowl, mix the dairy-free cream cheese with a hand mixer until smooth
- Add in all ingredients except for the eggs and mix until well combined
- Lastly, add the room temperature eggs and mix until combined. The batter will look pretty thin and yellow
- Pour the batter into the springform pan that has already been prepared for the water bath. Fill the large roasting pan with warm water and gently place the sprinform pan inside the roasting pan
- Bake for 1 hour and 15 minutes (the cheesecake will be a little bit jiggly at this point) turn off the oven and crack open the oven door. Let the cheesecake rest for 1 hour inside the oven to cool
- Once the cheesecake is cooled, cover the cheesecake (I like to put it in my cakestand dome) and refrigerate for 24 hours. If you can't wait this long, leave it for at least 12 hours to set.