Sometimes the simplest cakes are the best cakes. New York-style cheesecake is one of those simple, tangy, creamy cakes with a distinct texture and crust. I grew up in New York City and I’ve had many slices of New York Cheesecake. I never tire of it. It’s a classic.
It’s my birthday today. I used to be kind of shy about it, but no more. To celebrate, I’m sharing my New York-Style raw Cheesecake recipe.
Fora dairy version of this type of cheesecake using yogurt, my cheesecake using yogurt and crème fraîche comes very close to a New York-style cheesecake, and is probiotic style as well!
If you’re a fan of raw cheesecakes, here are some more to try:
- Pumpkin Cheesecake
- Pumpkin Cheesecake {dairy free}
- Raw Berry Cheesecake {dairy free}
- Chocolate Cheesecake {dairy free}
- Blueberry Cheesecake Bars {dairy free}
New York Style No-Bake Cheesecake
I use a 7-inch springform pan to bake this cheesecake, but you can use a smaller pan or go to an 8-inch (which will yield a flatter cake). Lately I don't add the extra spices to the cake and it tastes even more "traditional" so up to you. I leave out the cinnamon, ginger, and cloves so it tastes like a more basic crust.
Servings 10 servings
Calories 273kcal
Equipment
- High speed blender
- Food processor (optional, for the crust)
Ingredients
Crust
- 1 cup blanched almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons maple syrup or honey
- 1 tablespoon coconut oil, melted
Filling
- 1 1/2 cups raw cashews soaked in hot water for at least 10 minutes
- 1/4 cup coconut oil, melted
- 1/3 cup lemon juice
- 1/3 cup maple syrup or honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Crust
- In a mixing bowl (or food processor) blend the flour, salt, cinnamon, ginger, cloves, honey and coconut oil and mix for 20 seconds or so, or until it forms small pieces of dough.
- Prepare a springform pan with parchment paper unless it's a non-stick surface. Use your fingers to press the crust on the bottom surface of the pan.
Filling
- Place all the ingredients in a high-speed blender and blend until the layer is very creamy in consistency. I usually process this layer for at least a minute.
- Pour the cheesecake layer over the crust and even it out by shuffling the pan or use a spatula.
- Freeze the cheesecake for at least 4 hours.
- Slice and serve. If completely frozen, thaw for 5 to 10 minutes at room temperature. Store covered in the freezer.
Nutrition
Calories: 273kcal | Carbohydrates: 19g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Sodium: 120mg | Potassium: 173mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
