Rich, creamy, luscious, thick cheesecake. On top of a salty pretzel crust and drizzled with blueberry sauce.
Another one of those recipes that I have never even attempted before going vegan, yet worked out perfectly. I’ve been intrigued with New York style cheesecake for a while now, but most recipes call for a massive amount of eggs to set the texture. Before now, I would have never been able to replicate them. But yet again, VeganEgg to the rescue! Since VeganEgg sets at higher heats, it works perfectly in this custard-style application.
This recipe is so ridiculously easy that I’m considering making another cheesecake tomorrow. Two cheesecakes is not a problem, right? Not in this household.
- 2 1/2 cups finely crushed pretzels
- 1/2 cup white sugar
- 3/4 cup vegan butter (earth balance or homemade)
- 3 8 ounce containers vegan cream cheese
- 1 cup white sugar
- 3/4 cup vegan sour cream
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 6 tablespoons VeganEgg mixed with 3/4 cup ice cold water
- Preheat oven to 350 F. Grease the sides and bottom of a 9″ spring-form pan lightly. Combine crushed pretzels, sugar, and butter and press firmly into the bottom of the pan. Bake for 10 minutes. Leave oven at 350 F.
- Beat together cream cheese and sugar until smooth. Add in sour cream, cornstarch, and vanilla extract. Beat again for a minute or two, scraping down the sides of the bowl. Stir together the Veganegg powder and cold water. Mixture will be thick, but pour into the bowl and beat it all together.
- When pan is completely cool, pour in cheesecake mixture. Place the pan in the middle of a large sheet of aluminum foil and wrap the foil up around the sides. Repeat, but wrap up the more exposed side of the pan the second time.
- Pour about 1 inch of hot water in a large pan (I used a dutch oven.) Place spring-form pan in the middle of the pan and bake uncovered for about 60-70 minutes. Cheesecake is done when the outside looks set and inside is just slightly set (you can poke it to check, it should feel like a thin skin.) Leave in the oven with oven off for another hour after baking.
- Remove from oven and let cool to room temperature. Refrigerate for 4 hours, or preferably overnight. Don’t bother trying to cut or unmold it before then, it will just be a disaster
6. Run a thin knife around the edge of the springform pan before unmolding, and use a sharp knife to slice. Top with desired topping-I chose blueberry sauce.