Eggless New York Style Cheesecake


In food processor combine:


1 cup nuts (such as almonds, walnuts, pecans)
3/4 c flour (such as unbleached white, whole wheat pastry, spelt)
3/4 c oats (such as rolled)
1 1/2 tspn cinnnamon
1 tspn ginger
1 tspn cardamom
1/4 c sugar (such as turbinado, sucanat, evaporated cane)
1 tspn barley malt syrup (optional)
4-5 tspn butter (such as butter)
Whrrrrrrrrrrrrr!
Press into spring form pan. Some may be left over. You have my permission to freeze remainder.
Wash food processor.
In freshly washed food processor, combine:

5 tablespoons binder (such as arrowroot powder, cornstarch, tapioca flour or in a pinch, unbleached white flour)
1 1/2 cups dairy liquid (such as heavy cream, whole milk, skim milk)
1 c sour cream
6 8 oz. creamcheese bricks
3 cups sugar (see above)
lemon zest
flavoring (such as vanilla bean, vanilla extract, almond extract–1 tbspn extracts)
Pour into pan. There may be leftover, depending on the size of your spring form pan. I use a big one. You can use for another cake or freeze. Fill the pan up but be warned that cake will puff when baked and you don’t want it to overflow. Leave a half inch at top of pan for this expansion.
Bake in preheated oven at 350 for 45 minutes to one hour until top of cake is nice and brown. Off the oven. Leave cheesecake in the oven to cool. Remove after many hours and refrigerate. Slice and serve or add a topping, slice and serve.
*A suggestion I just read on Facebook from a very savvy New Yorker–sub the dairy liquid with Silk Nog for that very eggy color. So very smaaaaht!
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11 Comments

Filed under cheesecake, recipes

11 responses to “Eggless New York Style Cheesecake

  1. Lila

    THANK YOU! You don’t know how I have been craving cheesecake… errr… been wanting to offer cheesecake. 🙂

  2. Syamesvari

    yum…um, forgive my stupidity, but what are cheesecake bricks? cream cheese?

  3. Devadeva Mirel

    yeah. cream cheese. you know, those little boxed packs.

  4. Ananga-manjari

    I am going to make your recipe for Christmas. Oh by the way I was doing a search for you cheesecake recipe and I saw there is a vegetarian cafe named after you in Tokyo, Japan http://devadevacafe.com/index.htmBhagavan

  5. Devadeva Mirel

    have a merry christmas! and yes, i saw that about the cafe a few years back. seems cool.

  6. Mandakini/Margaret

    I’m going to try this recipe out tomorrow so we will cheesecake on Christmas. This will be the first time i’ve made cheesecake!

  7. Devadeva Mirel

    i will spare us all cheesecake virgin comments. you will do wonderfully. allow plenty of time for refrigeration! let me know how it goes. much love!

  8. This looks so wonderful- I just stumbled upon your blog and it’s full of the things I love! Thanks for sharing!

  9. cakori radha dd

    Hey the recipe looks great.. could you tell me is it 6 8oz packs of cream cheese (total 48oz) .. or 6-8oz? thank you..

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