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🍰 Vegan New York Style Cheesecake with Berries and Vanilla Ice Cream

304 kcal · 30 min · 4 servings

Vegan New York Style Cheesecake with Berries and Vanilla Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
  2. 2. Line a springform pan with baking paper.
  3. 3. Grease the side edges of the pan with two tablespoons of oil.
  4. 4. Place the cookies into a freezer bag.
  5. 5. Crush the cookies into fine crumbs using a meat mallet.
  6. 6. Melt the margarine in a small saucepan.
  7. 7. Mix the melted margarine into the cookie crumbs in a bowl.
  8. 8. Transfer the crumb mixture into the prepared springform pan.
  9. 9. Press the crumbs down firmly to create an even base.
  10. 10. Cut the lemon in half and squeeze out the juice.
  11. 11. Place the vegan cream cheese spread into a bowl.
  12. 12. Stir the cream cheese spread until smooth using the whisk attachment of a hand mixer.
  13. 13. Stir the soy yogurt into the cream cheese mixture.
  14. 14. Add the sugar to the bowl.
  15. 15. Add the vanilla pudding powder to the bowl.
  16. 16. Add one tablespoon of lemon juice to the bowl.
  17. 17. Add 60 milliliters of oil to the bowl.
  18. 18. Mix all ingredients thoroughly together.
  19. 19. Spread the cream cheese mixture evenly over the cookie base.
  20. 20. Wrap the bottom and sides of the springform pan with a double layer of aluminum foil.
  21. 21. Place the wrapped springform pan into a large roasting pan.
  22. 22. Fill about four centimeters of boiling water into the roasting pan.
  23. 23. Bake the cake in the preheated oven for about one hour.
  24. 24. Turn off the oven after the baking time.
  25. 25. Let the cake rest in the turned-off oven for about one hour.
  26. 26. Let the cake cool down to room temperature overnight.
  27. 27. Place the cooled cake in the refrigerator.
  28. 28. Wash the raspberries.
  29. 29. Drain the raspberries.
  30. 30. Carefully release the cheesecake from the pan.
  31. 31. Cut the cake into slices.
  32. 32. Plate the cake slices.
  33. 33. Scoop the vanilla ice cream into balls.
  34. 34. Serve the ice cream portions alongside the cake.
  35. 35. Garnish the dish with the raspberries.
  36. 36. Serve the cake and enjoy!

Nutrition per serving