New York Cheesecake
Recipe type: Gluten-free, dairy-free
Cuisine: American
Serves: 10
Sponge base
  • 80g Dove's gluten-free flour
  • 1 pinch of salt
  • 1¼ tsp baking powder
  • 3 large eggs, separated
  • 80g + 2tbsp caster sugar
  • 1tsp vanilla bean paste
  • ¼tsp lemon extract
  • 35g margarine
  • ¼tsp cream of tartar
  • 30g cornflour
  • 4 x 225g Tofutti cream cheese
  • 375g caster sugar
  • 1tbsp vanilla bean paste
  • 2 large eggs
  • 180ml soya cream (single)
  1. Grease a 9" springform cake tin with margarine. Preheat oven to 180°C/350°F.
  2. Sift flour, salt and baking powder together.
  3. Beat the egg yolks in mixer for a couple of minutes until pale and thickened, then add the 80g of caster sugar and beat to ribbon stage (about 5 mins).
  4. Add the vanilla bean paste and the lemon extract.
  5. Turn the mixer down then add in the flour until just blended in, then pour in the butter and mix in.
  6. In a clean bowl and with clean whisk (wipe down with white wine vinegar to remove any residue), beat the egg whites with the cream of tartar on high until frothy, then add the remain 2tbsp >caster sugar. Beat until stiff peaks form.
  7. Stir ⅓ egg whites into the batter, then gently fold in the rest of the egg whites.
  8. Spoon the batter into the pan, don't drop it in or you'll loose air beaten into it. Bake for approx. 10 minutes until the cake springs back when touched.
  9. Cool the tin on a wire rack whilst you make the filling (but don't remove sponge from tin!).
  10. Sift the cornflour.
  11. In the mixer, beat the cornflour, Tofutti cream cheese and caster sugar together on high for 3 minutes until creamy and smooth.
  12. Turn down mixer speed to medium and beat in the eggs, one at a time, then add the soya cream until just blended.
  13. Spoon the cheesecake filling onto the sponge base.
  14. Wrap the tightly in foil so it comes at least ⅔ up the side of the tin.
  15. Place cake tin in a deep tin (like a roasting tin) and fill halfway up side of cake tin with boiling water.
  16. Place in the oven for 1 hour, until the centre is only a little wobbly. It will solidify properly once it's out of the oven.
  17. Cool on a wire rack for 1 hour, then place in the fridge for at least 4 hours, preferably overnight.
  18. Run a knife gently around the edge of the pan, then release the sides of the tin. You could also remove it from the base but I left mine on.
Recipe by Lay the table at