Desserts 
Vegetarian Cheesecake
Equipment
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For the Topping Optional:
- Fresh fruit such as strawberries, blueberries, or raspberries
- Fruit preserves or compote
Instructions
- Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and beat until incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to ensure an even layer.
- Wrap the bottom of the springform pan with aluminum foil to prevent any leaks.
- Place the springform pan in a larger baking pan and fill the larger pan with hot water, about halfway up the sides of the springform pan. This creates a water bath for baking the cheesecake.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Before serving, you can top the cheesecake with fresh fruit or fruit preserves/compote for added flavor and decoration.
Notes
NUTRITIONAL FACTS
Calories: 390 | Total Fat: 28g | Total Carbohydrates: 29g | Dietary Fiber: 0g | Protein: 7g
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
