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vegan new york cheesecake


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Cook Time: 70 minutes

Total: 70 minutes

Servings: 10

Cost: $5.95 /serving


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Step 1

Preheat oven to 320F

Step 2

Prepare the tin. Use the bottom of a deep 9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick

Step 3

Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.

Step 4

Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.

Step 5

Add all the filling ingredients to a blender and blend until completely smooth.

Step 6

Remove base from the fridge and pour the filling in carefully.

Step 7

Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.

Step 8

Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.