Vegetarian Cheesecake | Cooking With Jade

Vegetarian Cheesecake

2 MINS READ
Vegetarian Cheesecake
Chef Jade_Vegetarian Cheesecake

Vegetarian Cheesecake

Prep Time 20 minutes
Cook Time 1 hour
Servings 12

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Aluminum foil (for wrapping the pan)

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.


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