New York-Style Cheesecake

Ingredients

This vegetarian version of the New York-style cheesecake replaces the traditional gelatin with agar-agar, a plant-based alternative. Additionally, the recipe uses egg replacer instead of eggs, making it suitable for those following a vegetarian diet. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 32 oz (907g) cream cheese, softened 32 oz (907g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/4 cup (32g) all-purpose flour 1/4 cup (32g) all-purpose flour
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 tsp salt 1/4 tsp salt
• 4 tsp agar-agar powder 4 tsp agar-agar powder
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tsp egg replacer 2 tsp egg replacer
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 47g (29g saturated)
• Carbohydrates: 51g (38g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix well.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then set aside to cool.
4. 4.
   In a large bowl, beat the cream cheese until smooth.
5. 5.
   Add the sugar, flour, heavy cream, vanilla extract, and salt. Mix until well combined.
6. 6.
   In a small saucepan, combine the agar-agar powder and 1/2 cup of water. Bring to a boil, stirring constantly, until the agar-agar is dissolved.
7. 7.
   Add the agar-agar mixture to the cream cheese mixture and mix well.
8. 8.
   In a small bowl, whisk together the egg replacer and 1/4 cup of water until frothy.
9. 9.
   Add the egg replacer mixture to the cream cheese mixture and mix well.
10. 10.
    Pour the mixture into the prepared crust.
11. 11.
    Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
12. 12.
    Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

Treat your ingredients with care...

• Agar-agar — Agar-agar is a plant-based alternative to gelatin that is commonly used in vegetarian and vegan recipes. It is important to dissolve the agar-agar powder completely in water before adding it to the cheesecake mixture to ensure that it sets properly.

Tips & Tricks

• To prevent cracks from forming on the surface of the cheesecake, avoid overmixing the batter and do not overbake the cheesecake.
• To achieve a smooth and creamy texture, make sure that the cream cheese is at room temperature before mixing it with the other ingredients.
• For a more pronounced tangy flavor, add a tablespoon of lemon juice to the cheesecake mixture.

Serving advice

Serve the cheesecake chilled, topped with fresh berries or a drizzle of caramel sauce.

Presentation advice

To create a beautiful presentation, dust the top of the cheesecake with powdered sugar and garnish with fresh mint leaves.