Meera Sodha’s recipe for vegan baked vanilla cheesecake | The new vegan

Even non-vegans may be surprised at the results of this rich vegan cheesecake with nut and syrup base and pleasingly wobbly topping

Today’s recipe marks the fifth anniversary of my vegan column, and you can slap me with a (rubber) chicken if you don’t think it’s one of the best I’ve written so far. And I could have written it only with the help of others – for instance, the dedicated heads and hands working towards creating a new world of plant-based food, such as vegan dairy, which is now better than ever. This cake is also much better for one reader, chef Matthew Sogorski, who could see I was having issues with getting some ingredients to behave and came to my rescue. As a result, this isn’t just a vegan cheesecake; it’s a celebration of how far we’ve come in the past five years, and a sweet little bite of optimism for how far we might still go.

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