Vegan New York baked cheesecake

My New York Cheesecake that you’ll never guess it’s vegan. It’s delicious on its own, extraordinary when topped up with berries. Discover all the tricks for the perfect baked cheesecake!

It’s a difficult phase of my life, with lots of uncertainty. Nothing bad, do not worry, but I feel quite unsettled and need to find a new balance.

My mind keeps going in circles. I feel I am running a marathon with a finishing line so far away that I forget when I even started running.

I feel feelings are becoming me and not keeping that famous healthy distance.

I normally find refuge in the kitchen, experimenting with new ingredients or going back to comforting classics. This time round, walking has been my anchor. I do love going for long walks especially in this gorgeous weather!

I listen to music in full blast, I stop being my feelings and I become lyrics.

When I come back home, my body is tired but my mind re-energised.

At the end of one of these long walks, I decided to make a cheesecake for no reason.

I don’t know about you, but I always feel cheesecake is something you can’t possibly bake for yourself. In my mind, it is a grand gesture cake.

First of all, it’s a tricky recipe that requires extra effort. You got to carefully follow a series of steps. Secondly, it’s quite expensive as you need lots of cheese and berries for that acidic note that makes it irresistible. Thirdly, I crave this cake quite often but after I have a slice, I feel I am good for the next six months. In my opinion, it’s a cake made for sharing.

However, after that long refreshing walk, I ignored all these thoughts and went straight for it. I will make a celebratory cake for myself only, for absolutely no reason, except doing what feels good.

I smiled all the way through the baking. It’s been so many years since I made a cheesecake last, and I couldn’t wait to eat it all. I also wanted to make it vegan as I don’t think diary and eggs play a central role in the cake – despite I know cheese is the biggest component.

The first mouthful brought me back to uni, the last days of my bachelor. I was 21 and I met a lovely girl at the library. She was so clever, kind, and funny. In the space of two days, we became great close friends as young people do. We endlessly talked and walked around Milan and I became friend with all her friends. We talked about our past and our future. I envisioned what my life would be as best friends forever.

Too bad that these days were my last days living in Italy, departing the day after to a new life in Copenhagen.

That night I was saying my goodbyes, going back home for a last dinner with my family before the big departure. That night she also had her birthday party. Her (real) best friend brought a cheesecake with a mountain of berries at that top. One more sign she was truly the coolest girl on the block. Homemade cheesecake for your party. They asked me to stay but I really had to go.

I never had that cheesecake. Life goes by so fast at that age that we lost touch and I totally forgot about her and the cheesecake till now.

Going back home, leaving the birthday party before it had even started, I thought of all the things I wasn’t. I wasn’t going to go to the party, I wasn’t her real friend, I wasn’t the cool girl having someone making you cheesecake.

I started to feel defined only by all the things I wasn’t and all the things I couldn’t. Diminishing myself in these nos. Getting stuck in the impossible.

Ten years onwards, I am stopping the chain and making myself that cheesecake.

I know what happened after that no birthday party. I went to Copenhagen, I become the real friend of other people, and I might still not be the cool girl on the block, but I know I am enough.

Growing up (through our entire life), we forget this so often. We are enough.

We are defined by both what we don’t and what we do in life – either by choice or by wild cards. But this is enough.

Eating my cheesecake, I think of how grateful I am to have met that person even for just two days in my life. I might not remember her name anymore, but her spontaneity, generosity and courage gave me a boost in life and that’s enough.

Also, is never too late to reach out again, right?

I hope you enjoy my vegan New York cheesecake, at a party, after dinner or on your own after a long sunny walk.

Vegan New York baked cheesecake

Course: Something Sweet


Prep time


Cooking time



My New York Cheesecake that you’ll never guess it’s vegan. It’s delicious on its own, extraordinary when topped up with berries. Discover all the tricks for the perfect baked cheesecake!


  • Crust
  • 250 g rich tea biscuits (or any biscuits you like/have at home)

  • 40 g ground almonds

  • 140 g melted vegan butter (I use margarine) or coconut oil

  • Filling
  • 300 g vegan cream cheese

  • 100 g caster sugar

  • 2 spoons of maple syrup

  • 450 ml vegan yoghurt (vanilla flavour recommended)

  • 50 g corn starch

  • 1 heaped spoon of vanilla extract

  • 1/2 lemon juice + zest of 1 lemon

  • Topping
  • 250 m mixed berries

  • 1/2 lemon juice

  • 1 tbsp of sugar (or more if you have a sweet tooth)


  • Take the cheese and yoghurt out from the fridge the night before or at least 6 hours before making the cheesecake. Forgot to do that? You could try to warm it up in the microwave for 30 seconds but I do not recommend it. Cheesecakes are unforgiving beasts and a cold cheese will have lots of lumps and won’t cook well. Sorry my friend.
  • Line the base of a 20 cm springform cake tin with baking paper. It’s essential you use this type of thin as it’ll be impossible to take the cheesecake out of the tin otherwise – I have been there and it’s not you, it’s the cake tin hehe
  • Crust
  • Melt the vegan butter or coconut oil in the microwave at the highest heat for 20 seconds. Crush the biscuits with a big food processor, this will take around 45 seconds. Now add the melted butter and ground almonds in and mix for 1 minute. This is a trick to have a evenly moistened mixture. Remove the blade and use a spatula to finish mixing in the ingredients.
  • Try to resist and not eat the delicious mix and transfer it to the tin. Use a big spoon or a mug to press down the mix. The more compact it is, the easier to cut it later.
  • Bake it for 15 minutes at 180 C, take the tin out and let it cool down.
  • Filling
  • When you open your yoghurt the top of it will be quite liquid, take that liquid out with a spoon and enjoy it with some coffee later, don’t use it for the cheesecake. This will give your cheesecake a thicker consistency.
  • Beat all the ingredients together for at least 3 minutes. You want a real smooth batter – don’t forget that cream cheese and yoghurt must be at room temperature.
  • Have a taste of your cream: is it sweet enough? If not add more sugar in, it’s up to you and that’s one of the many joys of baking. You want it more lemony? Squeeze a bit more juice and add it in.
  • Brush the sides of the tin with vegan butter and pour in the filling. I love this bit, so meditative.
  • Baking
  • Now let’s bake the cheesecake for 30 minutes at 180 and for other 30 minutes at 150 C. 1 hour in total.
  • Add an oven-friendly tin full of water at the bottom of your oven + keep the cake in the oven for two more hours after you turn off the oven. Take the cake out from the oven and let it rest again for two hours: I know it’s a pain but you are almost done and the results will be outstanding.
  • Topping
  • Option 1: Transfer the frozen berries, the juice of half a lemon, and a spoon of sugar to a pan. Stir in over medium heat and let it cool down. Make sure the berries and the cheesecake are at room temperature before assembling the cake. Option 2: chop some fresh strawberries
  • Run a knife around the sides of the tin, pray in all languages to all the religions you know off and unlock the side. You got this! Gently slide the cheesecake onto a plate.
  • Decorate the top with your mouth-watering fruit mix or delicious fresh berries. You can finally cut the bloody cheesecake and enjoy it! Have a big slice, you do deserve it! Hero of the hour, you made a cheesecake from scratch!


  • Cheesecake are easy to make but they do require a lot of time. Lots of resting before and after baking it. This is a child-friendly blog, so I’ll simply say cheesecake can be nasty. They do easily crack in the middle. Follow my tips for a stress-free cheesecake: 1. Don’t overmix the filling. This will whip in too much air that could lead into bubbles in the oven and consequent cracking. 2. Once the cake is in the oven, DO NOT OPEN THE DOOR! I am pretty sure that horror movie was inspired by baking a cheesecake. What happens if you open the door you ask? The cheesecake will crush and split in half. Horror movie indeed. 3. Start with 180 C for the first 30 minutes go to 150 C for the last 30 minutes 4. Add a bucket of water at the bottom of your oven. The additional moist will also fight the natural shitty attitude of cheesecake: they do love to crack in the middle. 5. After you finish baking the cake, DO NOT OPEN THE DOOR! Yep the horror movie theme continues, you better don’t open the door again. Leave the cheesecake hanging in there for other two hours. Cheesecake have a sensitive soul, they like to take things slowly, if you take them out from the oven too quickly, they get scared and guest what crack in the middle. 6. Okay you have done it all, but the universe is against you: the cheesecake has cracked. Honestly, it’s not a problem, don’t worry. We will put a lush amount of berries on top of the cheesecake, I am good at keeping secrets, no one will ever know and your cheesecake will still taste AMAZING. Perfection is for those who never try!
  • Yoghurt and lemon weird you out? I know it’s not usual but that’s my trick to make a New York Cheesecake with all plant-based ingredients. We don’t want to use sour cream so yoghurt + lemon are the perfect substitute.
  • A trick to line a cake tin? Cut the baking paper into a circle, crease the paper, keep it all creased in your hand and run some water over your fist for 1 second max. Now expand the paper and quickly flap it so to take the excess water out. Place the baking paper above the tin base and close the clip of the springform cake tin. Cut any excess paper outside of the tin! Done 🙂 with no messy butter and flour or expensive products.

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