Classic Cheesecake Recipe

Graham cracker crumbs: These form the base of the crust, providing a sweet and crunchy foundation.

Coconut oil: Used to bind the crust together and adds a subtle coconut flavor.

Maple syrup: Adds natural sweetness to both the crust and the filling.

Cashews: Soaked overnight to soften, they create a creamy, dairy-free filling.

Coconut cream: Provides richness and a smooth texture to the filling.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

When blending the cashews for the filling, make sure they are fully soaked and soft to achieve a creamy texture. If your blender is struggling, add a splash of coconut cream to help it along. This will ensure a smooth and velvety cheesecake filling.

• graham cracker crumbs - Substitute with crushed vegan digestive biscuits: Vegan digestive biscuits provide a similar texture and flavor to graham crackers but are free from animal products.

• coconut oil - Substitute with vegan butter: Vegan butter can provide a similar binding effect and richness as coconut oil, while also adding a buttery flavor.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener that can be used in place of maple syrup, offering a similar sweetness and consistency.

• cashews - Substitute with silken tofu: Silken tofu can create a creamy texture similar to soaked cashews and is a good source of protein.

• coconut cream - Substitute with almond cream: Almond cream provides a rich and creamy texture similar to coconut cream but with a different flavor profile.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener that can replace maple syrup, offering a rich, caramel-like flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the necessary acidity and tanginess similar to lemon juice.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor to the cheesecake, adding a nutty aroma.

• To store your classic cheesecake, first ensure it has cooled completely to room temperature. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Make sure the wrap is snug against the surface to prevent air from getting in, which can dry out the cheesecake.

• Place the wrapped cheesecake in an airtight container. This adds an extra layer of protection against moisture and odors from other foods in your refrigerator.

• Store the cheesecake in the refrigerator for up to 5-7 days. For best results, consume it within this time frame to enjoy its optimal flavor and texture.

• If you wish to freeze the cheesecake, first chill it in the refrigerator for a few hours until it is firm. This makes it easier to handle and wrap.

• Once chilled, slice the cheesecake into individual servings. This allows you to thaw only what you need, keeping the rest frozen for later enjoyment.

• Wrap each slice tightly in plastic wrap, ensuring there are no gaps where air can enter. For added protection, wrap the slices again in aluminum foil.

• Place the wrapped slices in a freezer-safe bag or container. Label the container with the date so you can keep track of how long it has been stored.

• Freeze the cheesecake for up to 2-3 months. When ready to enjoy, thaw the slices in the refrigerator overnight. This gradual thawing process helps maintain the cheesecake's creamy texture.

• For a quicker thaw, you can leave the wrapped slices at room temperature for about 30-60 minutes. However, avoid leaving them out for too long to prevent any risk of spoilage.

• Once thawed, enjoy your classic cheesecake as is, or add your favorite toppings such as fresh berries, fruit compote, or a drizzle of maple syrup.

• Preheat your oven to 275°F (135°C). Place the leftover cheesecake on a baking sheet and cover it loosely with aluminum foil. Heat for about 15-20 minutes or until warmed through. This method helps maintain the creamy texture without drying it out.
• For a quicker option, use a microwave. Place a slice of cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as it can alter the texture.
• If you prefer a more gradual reheating, use a water bath. Place the cheesecake in an oven-safe dish, then set that dish in a larger pan filled with hot water. Cover the cheesecake with foil and heat in a 275°F (135°C) oven for about 20-25 minutes. This method ensures even heating and helps retain moisture.
• For those who enjoy a chilled cheesecake, simply let it sit at room temperature for about 30 minutes before serving. This allows it to soften slightly without losing its firm texture.

• Oven: Used to preheat and bake the crust and cheesecake filling.

• Springform pan: Essential for forming the crust and holding the cheesecake filling.

• Mixing bowl: Used to combine the graham cracker crumbs, melted coconut oil, and maple syrup for the crust.

• Blender: Necessary for blending the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract into a smooth filling.

• Spatula: Helps in pressing the crust mixture into the springform pan and smoothing the top of the filling.

• Measuring cups: Used to measure out the graham cracker crumbs, coconut oil, cashews, coconut cream, maple syrup, and lemon juice.

• Measuring spoons: Used to measure the maple syrup and vanilla extract.

• Baking sheet: Optional, but can be placed under the springform pan to catch any potential drips.

• Refrigerator: Needed to chill the cheesecake for at least 4 hours after baking.

Prepare the crust in advance: Mix the graham cracker crumbs, coconut oil, and maple syrup ahead of time and store in the fridge.

Soak cashews overnight: Soak the cashews the night before to ensure they are soft and ready to blend.

Use a high-speed blender: A powerful blender will make the filling smoother and faster to prepare.

Chill the coconut cream: Keep the coconut cream in the fridge so it's ready to use and blends better.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.