NEW YORK STYLE BAKED CHEESECAKE

by Rebecca Seal, John Vincent, and Chantal Symons

  • Total Time: 3 hours 40 minutes
  • Prep Time: 45 minutes
  • Yield: 8 servings

Ingredients

For the Topping

  • 1 cup unroasted cashew nuts
  • 2¼ cups vegan cream cheese 
  • 1 cup vanilla soy yogurt
  • 1 teaspoon vanilla bean paste
  • 2/3 cup maple syrup or agave nectar
  • zest of 1 lemon
  • ¼ cup tapioca flour or ground arrowroot
  • 1 Tablespoon chickpea (besan) flour
  • 1 Tablespoon tahini

For the Crust

  • 11/3 cups almond meal
  • 1¼ cups ordinary oat flour or gluten-free oat flour
  • ¼ cup coconut sugar (or light brown sugar)
  • ¼ cup refined or extra virgin coconut oil, melted

Cheesecake

Directions

  1. Soak cashew nuts in boiling water for 30 minutes, or cover with cold water and soak in refrigerator for at least 4 hours or overnight. 
  2. Preheat oven to 400°F. 
  3. Mix all crust ingredients together to form a sandy, loose-textured dough. 
  4. Press dough firmly into bottom of a 9-in springform loose-bottom cake pan. 
  5. Bake for 15 minutes.
  6. Meanwhile, drain and rinse cashew nuts.
  7. Blend cashew nuts in a powerful blender with the remaining topping ingredients until smooth. 
  8. Remove crust from oven and reduce heat to 350°F. 
  9. Pour topping onto crust and bake for another 35-40 minutes or until golden and almost firm to the touch. 
  10. Let cool in the pan, then chill for 2 hours. 
  11. Bring the cheesecake to room temperature, then remove from the pan and serve. 

This can be served as is or with a fruit coulis, chocolate sauce, or caramel sauce, or with fresh berries. 

Note

*Wheat-free (WF) and gluten-free (GF)

 

ABOUT THE CHEFS

Rebecca John Chantal

Rebecca Seal has written about food and drink for The Financial Times, The London Evening Standard, The Observer, and The Guardian, Red Magazine, and The Sunday Times. Her cookbooks include Istanbul: Recipes from the Heart of Turkey and Lisbon: Recipes from the Heart of Portugal, as well as LEON Happy Soups, which she co-authored with John Vincent. She is one of the food and drink experts on Channel 4’s (UK) Sunday Brunch. She believes that with the right skills, and just a bit of knowledge, everyone can eat well and hopes that her writing goes a little way towards helping that happen. She lives in London with her husband and two small daughters.

John Vincent is Co-Founder of LEON, which now has more than 55 restaurants including restaurants in Amsterdam, Utrecht, Oslo, and Washington, DC. He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter, and LEON Happy Soups and LEON Happy One-Pot Cooking with Rebecca Seal. He believes food has the power to delight, invigorate, and bring people together — like him, Rebecca, and Chantal.

Chantal Symons’ passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs, and wheat. She believes everyone should take joy and satisfaction from food, and so she specializes in free-from cooking. Chantal has worked as a personal chef, caterer, and restaurateur as well as in food product development. She is also a champion barbecuer and has won several competitions, including Jamie Oliver’s “Big Feastival.”

  • Total Time: 3 hours 40 minutes
  • Prep Time: 45 minutes
  • Yield: 8 servings
  • Ingredients:

    For the Topping

    • 1 cup unroasted cashew nuts
    • 2¼ cups vegan cream cheese 
    • 1 cup vanilla soy yogurt
    • 1 teaspoon vanilla bean paste
    • 2/3 cup maple syrup or agave nectar
    • zest of 1 lemon
    • ¼ cup tapioca flour or ground arrowroot
    • 1 Tablespoon chickpea (besan) flour
    • 1 Tablespoon tahini

    For the Crust

    • 11/3 cups almond meal
    • 1¼ cups ordinary oat flour or gluten-free oat flour
    • ¼ cup coconut sugar (or light brown sugar)
    • ¼ cup refined or extra virgin coconut oil, melted

    Cheesecake

  • Directions:
    1. Soak cashew nuts in boiling water for 30 minutes, or cover with cold water and soak in refrigerator for at least 4 hours or overnight. 
    2. Preheat oven to 400°F. 
    3. Mix all crust ingredients together to form a sandy, loose-textured dough. 
    4. Press dough firmly into bottom of a 9-in springform loose-bottom cake pan. 
    5. Bake for 15 minutes.
    6. Meanwhile, drain and rinse cashew nuts.
    7. Blend cashew nuts in a powerful blender with the remaining topping ingredients until smooth. 
    8. Remove crust from oven and reduce heat to 350°F. 
    9. Pour topping onto crust and bake for another 35-40 minutes or until golden and almost firm to the touch. 
    10. Let cool in the pan, then chill for 2 hours. 
    11. Bring the cheesecake to room temperature, then remove from the pan and serve. 

    This can be served as is or with a fruit coulis, chocolate sauce, or caramel sauce, or with fresh berries. 

  • Note:

    *Wheat-free (WF) and gluten-free (GF)

     

    ABOUT THE CHEFS

    Rebecca John Chantal

    Rebecca Seal has written about food and drink for The Financial Times, The London Evening Standard, The Observer, and The Guardian, Red Magazine, and The Sunday Times. Her cookbooks include Istanbul: Recipes from the Heart of Turkey and Lisbon: Recipes from the Heart of Portugal, as well as LEON Happy Soups, which she co-authored with John Vincent. She is one of the food and drink experts on Channel 4’s (UK) Sunday Brunch. She believes that with the right skills, and just a bit of knowledge, everyone can eat well and hopes that her writing goes a little way towards helping that happen. She lives in London with her husband and two small daughters.

    John Vincent is Co-Founder of LEON, which now has more than 55 restaurants including restaurants in Amsterdam, Utrecht, Oslo, and Washington, DC. He wrote LEON Naturally Fast Food with Henry Dimbleby, LEON Family & Friends with Kay Plunkett-Hogge, LEON Happy Salads and LEON Fast & Free with Jane Baxter, and LEON Happy Soups and LEON Happy One-Pot Cooking with Rebecca Seal. He believes food has the power to delight, invigorate, and bring people together — like him, Rebecca, and Chantal.

    Chantal Symons’ passion for cooking was ignited when, as a teenager, she was diagnosed as allergic to dairy, eggs, and wheat. She believes everyone should take joy and satisfaction from food, and so she specializes in free-from cooking. Chantal has worked as a personal chef, caterer, and restaurateur as well as in food product development. She is also a champion barbecuer and has won several competitions, including Jamie Oliver’s “Big Feastival.”

  • Credit:

    by Rebecca Seal, John Vincent, and Chantal Symons

 

 

 

 

 

 

 

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