New York Cheesecake


  • 180 grams digestive biscuits (I used Lotus cookies, but those are probably typical Dutch)
  • 65 gr. melted coconut oil
  • 10 grams vegan egg powder (available at organic stores)
  • 60 ml water
  • approx. 125 grams cooked white beans from a jar, not rinsed (so with the aquafaba) and pureed
  • 750 grams oat cream spread (5 packages of 150 gr)
  • 190 grams caster sugar
  • 3 tbsp spelt flour
  • pinch of salt
  • 1 tsp vanilla powder
  • 1 1/2 tsp lemon juice
  • lemon zest of one lemon
  • 200 ml vegan crème fraîche (I used oatley)


Start by crumbling the biscuits in a food processor. Mix the crumbs with the melted coconut oil (or sub. by melted vegan butter). Spread the mixture on the bottom of a baking tray (I used a square tray of 24 cm) covered with baking paper. Press down well with the bottom of a glass. Place in the fridge while you prepare the filling.

In a small bowl mix the vegan egg powder with the water, stir well and set aside. Puree the white beans.

In a table top mixer whip the vegan cream cheese with the paddle at low speed for 2-3 minutes. Add the sugar, salt and flour and mix in for 2 more minutes. Replace the paddle for the whisk. Add the vanilla powder, the lemon zest, lemon juice. While whisking add the vegan eggs and then the bean puree, scraping the sides a couple of times. Add the sour cream and mix on, but not too long!

Grease the sides of the baking tray if they are not covered with the baking paper. Pour the ‘cheese” into the baking tray and spread out evenly. Make sure the top is smooth, using a spatula or a knife.

Bake in the oven at 220℃ for 15 minutes. Lower the heat to 120℃ and continue to bake for another 35 minutes. After baking leave the cheesecake in the oven for two hours with the door closed.

Take out of the oven, let cool and place in the fridge for at least 4 hours. Serve as it is or add some fruits like raspberries or red currants.


  • serves: 10 -12
  • prep. time: 30 minutes
  • baking time: 55 minutes and two hours

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