New York Cheesecake
by
29 recipes
Vegan cheesecake
ingredients
servings
10
Biscuits
200 grams
Margarine
150 grams
Philadelphia spreadable cheese
200 grams
Vegan soy cream
150 grams
White sugar
70.8 grams
Desserts from Italy - Campania
Vegan cheesecake
Vegan cheesecake
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Valsoia spreadable cheese Cover icing strawberries, 6-7 blended strawberries, a drop of water, a spoonful of sugar, bring to the boil and leave to cool
preparation
step 1
First, make the strawberry frosted cover to be used at the end, start by blending the strawberries with a drop of water and a spoonful of sugar, bring them to a boil in a saucepan and then let them cool well
step 2
Then start with the preparation of the base: pass the biscuits in the mixer until they are powdered, then add the melted butter and mix well until the mixture is moist and sticky
step 3
Flatten the mixture well on the bottom of a cake tin and refrigerate for at least half an hour.
step 4
Now move on to making the cream: whip the cream, add the sugar and continue whipping, then gradually add the spreadable cheese, taking care not to disassemble the cream
step 5
Take the base out of the fridge and pour the cream over it, level it well and let it rest in the fridge for an hour, so that in the meantime the strawberries cool completely
step 6
Once the time has passed, spread the strawberry covering on the cooled cheesecake and put it back in the refrigerator for at least a day, to be ready to be tasted
