Classic Cheesecake with sour cream topping, Dairy AND Plant Based version

I haven't been able to figure out how this recipe has never been posted to my blog. 

I've been using this cheesecake recipe since 2002 when Gwen, the most gourmet cook I knew, shared her recipe with our women's group at church. I've been making it ever since, and have been thrilled to be able to re-work it into a plant based version as well. 

*Note the photo below is the plant based version - and an 'action' photo as the raspberry on top and some of the cheesecake collapsed when hot raspberry syrup was added - best to serve with cooled syrups and toppings to avoid melting and minor collapse. :) 

Following, I will share the recipe two ways. First, as the original dairy version, and second I will share the modified plant based version which we now use.

4 cubes cream cheese

1 cup sugar

4 eggs at room temperature

1 t. Vanilla

1 Graham cracker crumb crust lined spring form pan

Topping

1 pint sour cream

1/3 c. Sugar

1 t. Vanilla

Cream sugar and cream cheese together in/with mixer. Add eggs one at a time, and finally vanilla.

Pour into Graham cracker crust/spring form pan. 

PPlace springform pan in larger pan and add water to create a Bain Marie (water bath). Bake at 300* F for 60 minutes. 

Before the cheesecake finishes cooking, mix together the topping ingredients.

 When cheesecake finishes cooking, remove from oven and immediately spread sour cream topping over top. Return to oven for 5 minutes. 

Remove and cool for several hours to set (preferably in a refrigerator after the first hour). 

Serve with additional sauces or toppings as desired.

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Plant based version

Please note, that this is time intensive and you may want to make several components beforehand. I usually make the cream cheese and gingersnaps (for my crust) several days in advance (they store well frozen).

Cashew cream cheese

5 cups soaked cashews

2 t. White miso

1 T. Lemon juice

1/2 t. Salt

2 T. Apple cider vinegar (Sometimes I use some of my other fancy flavored vinegars as well)

Blend until smooth. Refrigerate

Crust

Line a springform pan with a plant based graham cracker crust. Bake (if needed) at 350* for 10-15 minutes. Remove and allow to cool.

To use my gluten free, plant based orange gingersnap cookie crust, Use this recipe. Make and bake 8-10 cookies bake a little longer for crispness. Once cooled, finely crumble using food processor, then press into a springfirm pan and bake for 10-15 min. to create crust. Due to the coconut in the cookies, additional oil/butter etc is not needed.

Cheese cake

4 cups cashew cream cheese (above recipe)

1 c. Demarrara or coconut Sugar 

1 c. Aquafaba (garbanzo/chickpea juice)

2.5 T. Agar agar powder

1 T. Vanilla

In a mixer, cream sugar and cream cheese. Add and mix in remaining ingredients. 

Spoon into prepared graham cracker crust/lined springform pan.

Bake in a water bath (as above) at 300*F for 60 min. Top with topping (below) and bake for an additional 5 minutes. Allow to cool and chill for several hours to set.

Topping

1 pint soy yogurt (my recipe here)

1/3 demarrara or coconut sugar

1 t. Vanilla

Top with fresh fruits, nuts, sauces etc. as desired.