NYC Cheesecake

NYC Cheesecake

This vegan NYC cheesecake is the one we make when we really want to show off. Creamy, set just right, and sitting on a proper biscuit base made from digestives and ginger biscuits, it's the kind of dessert that makes people ask for the recipe before they've finished their slice. Silken tofu and cashew nuts do the heavy lifting where dairy usually would, and blended with plant-based white chocolate and vanilla, the result is rich and smooth in a way that genuinely surprises people. Top it with fresh strawberries and a little golden caster sugar and it looks incredible on a table. This is weekend baking worth every minute.

Cook: 115 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Lower oven temperature to 110°C (Step 2)
  • 23cm springform cake tin greased & lined with baking paper
  • Food processor
  • Blender/liquidiser
  • Heatproof bowl
  • Small saucepan (for melting chocolate)
  • Medium saucepan (for strawberry compote)
  • Hot baking tray
  • Microplane or zester (for lemons)
  • Soak or boil cashews: 15 minutes boiling OR overnight soaking

Ingredients

  • 2 tbsp coconut oil
  • 3 tsp vanilla extract
  • 400g cashew nuts
  • 120g light digestive biscuits
  • 120g ginger biscuits
  • 100ml light olive oil
  • 300g plant-based white chocolate
  • Pinch of salt
  • 340g silken tofu
  • 300g icing sugar
  • 400g strawberries
  • 50g golden caster golden

Method

1

First, prepare the cashews

  • Put the cashews in the pan of hot water and boil for 15 minutes until soft and rehydrated (alternatively, soak them overnight in cold water)
  • Drain
2

Then, make the cheesecake base

  • Put all the biscuits in the food processor and blitz to crumbs
  • Add the oil and a pinch of salt and pulse to mix
  • Tip into the lined cake tin and press firmly until well compacted and even
  • Put in the oven and bake for 15–20 minutes, until firm
  • Remove and leave to cool for 10 minutes
  • Lower the oven temperature to 110°C and put the tray back in
3

Meanwhile, melt the chocolate

  • Pour 3cm hot water into the small saucepan and bring to the boil
  • Lower to a simmer
  • Put the heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom
  • Break the chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts)
  • Remove and leave to cool a little
  • Separate 2 tablespoons of the chocolate from the main batch
  • Zest the lemons into the liquidiser then cut them in half and squeeze in the juice
  • Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smooth
4

Layer up your cheesecake

  • Lightly brush the biscuit base with the reserved 2 tablespoons of melted chocolate
  • Pour over the cheesecake mixture and shake gently to level it
  • Lightly run your finger over the surface to get rid of any bubbles
  • Put the tin on the hot baking tray and bake for 80–90 minutes, until set but still slightly wobbly in the middle
  • Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature
  • Transfer the cheesecake to a plate
  • Refrigerate
5

Top with strawberries and serve

  • Hull the strawberries and halve or quarter them
  • Put them into the medium saucepan with the sugar
  • Put the pan over a medium heat and stir
  • Macerate for 2–3 minutes so the sugar melts and strawberries soften slightly
  • Set aside to cool then pile on to the cheesecake
  • Serve

Tips & Variations

  • Blend until completely smooth: Any graininess in the cashew and tofu mix will show in the final texture. Keep blending longer than you think you need to.
  • Soak your cashews first: Cover them in cold water for a couple of hours before blending. It makes a real difference to how silky the filling turns out.
  • Chill overnight if you can: Two hours in the fridge will work, but overnight gives you a firmer, cleaner slice and the flavours settle into each other properly.

Why This Works

Silken tofu is the secret here. It gives the filling that classic dense, creamy texture without any dairy, and when you blend it properly with the cashews and melted white chocolate, it sets beautifully in the fridge. The mix of digestive and ginger biscuits in the base adds a warmth that cuts through the richness of the filling really well.