Daiya Cheesecake Ingredients - Easy New York Cheesecake
Today we will look at the Daiya cheesecake ingredients. This will help us recreate this amazing dairy-free and gluten-free cheesecake at home!
This recipe is incredibly easy and uses very affordable vegan ingredients. And it makes an uber-rich, creamy, and luscious vegan cheesecake!
Servings: 10 servings
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted margarine)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 3 cups gluten-free oat flour
- 1/3 cup light brown sugar
- 2 1/2 tablespoons maple syrup
- 1/4 teaspoon sea salt flakes
- 1/4 cup coconut oil
- 6 tablespoons margarine, melted (or another type of vegan butter)
Ingredients for the coconut filling
- 32 ounces Daiya Plain Cream Cheeze Spread, softened at room temperature
- 3/4 cup granulated white sugar
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- Pinch of sea salt flakes
- Juice of 1 lime
- 1 2/3 cups coconut cream, or another vegan cream, room temperature
Instructions
- Make the crustPreheat the oven to 360ºF (180ºC). Line a 10-inch springform baking pan with your baking paper. Remember to brush the sides with vegan butter or margarine. Or use a non-stick cooking spray that's vegan.Then, combine all of the crust ingredients in a food processor. Pulse until you have a uniform crumb mixture. The texture should be somewhat fine.3 cups gluten-free oat flour, 1/3 cup light brown sugar, 2 1/2 tablespoons maple syrup, 1/4 teaspoon sea salt flakes, 1/4 cup coconut oil, 6 tablespoons margarine, melted (or another type of vegan butter)
- Bake the crustPress the crust mixture into your lined springform pan. Use the back of a flat measuring cup or spoon to press the crust in tightly. If it's not compact, it will break apart easily. You can also press some of the crust up the sides of the springform pan.Bake the crust for about 8-10 minutes or until it has browned beautifully. Remove the crust from the oven and leave it to cool at room temperature.
- Make the vegan cheesecake fillingAdd the cream cheesecake to a large mixing bowl. Beat it until it becomes fluffy, creamy, and uniform in consistency. This will take about 3-4 minutes.Add the sugar, cornstarch, vanilla, salt, and lime juice. Mix them well so you distribute the ingredients evenly.Finally, whisk in the coconut cream. Slowly add it to prevent your cream cheese mixture from becoming lumpy.32 ounces Daiya Plain Cream Cheeze Spread, softened at room temperature, 3/4 cup granulated white sugar, 4 tablespoons cornstarch, 1 tablespoon vanilla extract, Pinch of sea salt flakes, Juice of 1 lime, 1 2/3 cups coconut cream, or another vegan cream, room temperature
- Bake the cheesecakePour the cheesecake filling into the crust-lined cake pan. Then, place the pan inside a water bath.Place the cheesecake (and water bath) inside the oven. Leave it to bake for about 1 hour.
- Cool your cheesecakeOnce your cheesecake has been fully baked, you can switch off the oven and open the door slightly. Allow the cheesecake to cool for 1 to 2 hours.Wrap it in plastic or saran wrap and leave it to set in the fridge overnight.
Notes
You can make this recipe with brown rice flour or sorghum flour. We just prefer the flavor of oat flour with vanilla New York cheesecake.
Some vegans don't consider sugar as a "vegan-friendly" ingredient. You can also use Stevia, Agave Nectar, maple syrup, and fructose.
