Today's recipe is for Baked Vegan Cheesecake (New-York Style) which is easy to make and so creamy and delicious!
This cheesecake will definitely amaze your guests and loved ones as it combines pears and pistachios - a perfect fall combination!
Grab the recipe along with the history of New-Yor Style Cheesecake ;)
Cheesecake is one of the most beloved desserts around the globe. While many of us are acquainted with the fact that this creamy dessert has its roots seated in New York, the fact is – it actually dates back much further.
How did the Cheesecake reach New York?
The Cheesecake didn’t reach New York initially. The first cheesecake was probably produced on the Greek island of Samos. Back then, this delicious dessert was believed to be a powerful source of energy (not to say it isn’t today :)). Even during the first Olympic Games in Greece, in 776 BC, cheesecakes were served to the athletes! Wedding couples were also served and cherished with this amazing dessert.
During the 18th century, the cheesecake slowly started to look like something we could have recognized today in New York. And today, there are hundreds of amazing recipes available for all sorts of cheesecakes.
The nice thing about cheesecakes, is that it’s simple to bake, with no fancy or complex ingredients, and it can all be done at a reasonable cost. Every restaurant has its own version of the popular New York cheesecake.
The New Yorkers fell in love with cheesecakes back in the 1900s. The credit for the creation of the NY cheesecake is bestowed upon Arnold Reuben, who was also known for his signature sandwiches. Reuben was born in Germany but shifted to America at a young age. The NY styled cheesecake was actually an experiment that Reuben did with a cheese pie. He was invited to a party where he was served with a cheese pie, and he was so dodged by the dish – that he started experimenting with it and came up with what we know today, as the NY Cheesecake.*source
Let's jump to the recipe!
Prep: 30 min
Cook time: 40 min
Servings: 12 portions
Calories per serving: 387 kcal
Find the recipe & nutrition facts below :
For the Crust:
300 gr. biscuits (homemade recipe here)
1/2 cup coconut oil (90 gr.)
2 tbsp pistachio paste
For the Filling:
1050 gr silken tofu (3 packets)
1 cup sugar (200 gr.)
3/4 cup tapioca flour (90 gr.)
1/2 cup oil
3 tbsp chickpea flour
2 tbsp lemon juice
2 tsp vanilla bean paste
1 pear cooked (chopped)
For the Decoration:
few pistachios (chopped)
Step 1: In a food processor add in all of the ingredients for the base and blend for a few minutes until you reach almost a dough consistency.
Step 2: In a baking pan 26 cm place baking paper and your hands press the base dough. Place in the freezer for 15-20 minutes.
Step 3: For the filling, in a kitchen robot or in a high-speed blender add all the ingredients except pear and blend until you reach a super smooth creamy consistency. Add the chopped pear.
Step 4: Preheat the oven to 180C (360F)
Step 5: Pour the filling on top of the base. Cut one pear into four pieces and then cut it into thin slices. Decorate with it and pistachios.
Step 6: Bake for 35-40 minutes. Let it chill until it cools down completely.