New York Style Cheesecake | Gluten-free | Vegan | Valentine

Hello my lovelies! So to finish off our Valentines day we are going out with a creamy dessert packed with berries. Oh yes we are making a New York style cheesecake.

What you need for the crust:

225g vegan cookies (I use brago)

115g vegan butter

What you need for cheesecake:

850g vegan cream cheese

400ml coconut cream

2 1/2 dl (1 cup) sugar

4 tbsp cornstarch

1 tbsp scraped vanilla bean

Juice from half a lemon

What you need for the berry layer:

150g Raspberries (50g for the sauce)

150g Blueberries (50g for the sauce)

1 1/4 dl (0.5 cup) water

1/2dl (0.6 cup) sugar

2 tablespoons lemon juice

1 tablespoon cornstarch

Let's begin with the crust, preheat the oven to 175°C (350°F)

Melt the butter and add the cookies into a food processor along with the melted butter. Blend until it looks combined and then pour it into your spring form. Press the crust firmly against the bottom and work it up along the sides.

Next we are going to make the cheesecake, in a bowl add the cream cheese and whisk it until it looks smooth then add the coconut cream, cornstarch, vanilla bean, sugar and lemon juice. Whisk until it once again is smooth.

Pour the cheesecake filling into your spring form and spread out evenly, gently tap as needed.

Wrap the form with tinfoil I use a double layer to make sure it's sealed properly. Pop the spring form into a deep pan and pour around 4 cm (1 1/2 inch) of water in. Pop into the middle of the oven for 1 hour and then turn the oven off and allow the cheesecake to rest in the oven for 1 more hour.

Once the cheesecake have cooled we are moving onto our berry topping.

Decorate the top of the cheesecake with 100g of each berry and set the cheesecake aside for now.

In a pot add water, 50g of each berry, sugar and lemon juice and allow it to cook. Once it begins to boil we will mix our cornstarch with a bit of water and pour it into the pot while stirring. Keep stirring until it becomes thick and then pour over the berries on the cheesecake.

Place in the fridge to allow to set and then it's ready to serve.