New York style vegan cheesecake

New York style vegan cheesecake


For the Base:

For the filling:

  • 700gr fresh tofu
  • 160gr crystalized sugar
  • 1 teaspoon Maille Dijon mustard
  • 2 teaspoons vanilla extract
  • 30gr custard powder
  • 20gr all-purpose flour
  • ½teaspoon orange zest
  • Zest and juice of 1 lemon
  • 200gr melted Coconut oil


For the base:

  1. Mix all ingredients in a foodprocessor/ magimix till lighty sticky
  2. Cover 2 spring forms (7 inch/ 18 cm) with baking paper
  3. Divide over the spring forms and press the dough tightly on the bottom. Bake the base for 12 minutes in a pre-heated oven of 180 degrees Celsius.

For the filling

  1. Mix all ingredients (except the coconut oil) till smooth in a foodprocessor/ magimix.
  2. Add the melted coconut oil
  3. Divide the cream over the spring forms
  4. Bake the NoCheese cakes in a pre-heated oven off 150 degrees Celsius for 40 minutes. Best to check the cakes after 30 minutes. It needs to be the same wobbly texture ass a regular cheese cake
  5. Let the NoCheese cakes set in a refrigerator for at least 3 hours