Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 I'm looking for a vegan chocolate " cheesecake " recipe. Hopefully a tried and true, amazing not to hard to make recipe with not too many weird ingredients. Sugar/sweetner is fine... even refined. Hopefully ingredients I can get at the regular grocery store. I'm just learning about this type of cooking thanks to the new special person in my life being vegan. Thank you for your help Yvonne yde Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 --- ingonish1 <yde wrote: > I'm looking for a vegan chocolate " cheesecake " > recipe. Hopefully a > tried and true, amazing not to hard to make recipe > with not too many > weird ingredients. Sugar/sweetner is fine... even > refined. Hopefully > ingredients I can get at the regular grocery store. > > I'm just learning about this type of cooking thanks > to the new > special person in my life being vegan. > > Thank you for your help > > Yvonne > yde > > This recipe looks complex but it's not really hard once you start. And it is the most popular dessert sold at one of the US's most prestigious vegan restaurant Millenium in San Francisco. Chocolate Almond Midnight Makes one 8-inch cake: serves 12 Cashew Crust 1/3 cup unsalted cashew nuts 3 tbsp sucanat or unrefined sugar 3 tbsp canola oil 1/2 tsp vanilla extract 1 cup unbleached all purpose flour 1/8 tsp sea salt Chocolate Mousse 2 cups (16ozsa) non-dairy chocolate chips (or dark chocolate bars broken up) 24.6 ozs (2 boxes) extra firm silken tofu 3/4 cup sucanat or unrefined sugar 1 tsp vanilla extract 1/8 tsp sea salt Maple Almond Praline 1/4 cup maple syrup 1 cup slivered almonds Method To make the cashew crust: preheat the oven to 350F. Lightly oil an 8-inch round springform or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the sugar, oil and vanilla. Process again until well combined. In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands. Press the crust into the prepared pan. Bake for 20-25 minutes or until light brown and dry. To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor combine the tofu, sugar, vanilla and salt. Process, then add the melted chocolate and blend for 2 minutes or until very smooth and completely combined. Preheat the oven to 350F. Lightly oil the sides of the cake pan above the pre-baked crust. Pour the mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Un-mold just before serving. To make the praline: in a heavy bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry. Pour the almonds onto a baking sheet and let cool. Store in an airtight container. To serve, cut the cake into 12 pieces. For each serving, pool raspberry sauce (recipe below) on a plate and top with a slice of cake. Top with 1 tbsp maple almond praline and garnish with fresh fruit, sprinkled cocoa powder and a sprig of fresh mint leaves. Raspberry Sauce 2 cups fresh or 10oz unsweetened frozen raspberries 1/4 cup sucanat or unrefined sugar Method In a blender, combine the raspberries and sugar, then blend to a smooth sauce. Strain the sauce through a fine meshed sieve. Store in an airtight container in the fridge for up to one week. ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 Hi, Do you think that I could use maple syrup in place of the sugar? Thanks, Cindy >MrFalafel <mrfalafel > > >Re: recipe request .. chocolate " cheese " cake >Sat, 9 Aug 2003 15:03:54 +0100 (BST) > > --- ingonish1 <yde wrote: > I'm looking for a >vegan chocolate " cheesecake " > > recipe. Hopefully a > > tried and true, amazing not to hard to make recipe > > with not too many > > weird ingredients. Sugar/sweetner is fine... even > > refined. Hopefully > > ingredients I can get at the regular grocery store. > > > > I'm just learning about this type of cooking thanks > > to the new > > special person in my life being vegan. > > > > Thank you for your help > > > > Yvonne > > yde > > > > > >This recipe looks complex but it's not really hard >once you start. And it is the most popular dessert >sold at one of the US's most prestigious vegan >restaurant Millenium in San Francisco. > >Chocolate Almond Midnight > >Makes one 8-inch cake: serves 12 > >Cashew Crust >1/3 cup unsalted cashew nuts >3 tbsp sucanat or unrefined sugar >3 tbsp canola oil >1/2 tsp vanilla extract >1 cup unbleached all purpose flour >1/8 tsp sea salt > >Chocolate Mousse >2 cups (16ozsa) non-dairy chocolate chips (or dark >chocolate bars broken up) >24.6 ozs (2 boxes) extra firm silken tofu >3/4 cup sucanat or unrefined sugar >1 tsp vanilla extract >1/8 tsp sea salt > >Maple Almond Praline >1/4 cup maple syrup >1 cup slivered almonds > >Method >To make the cashew crust: preheat the oven to 350F. >Lightly oil an 8-inch round springform or false bottom >pan. In a food processor, grind the cashews until they >resemble fine meal. Add the sugar, oil and vanilla. >Process again until well combined. In a small bowl, >stir the flour and salt together. Add the cashew >mixture and mix into the flour, beginning with a >spatula and ending with your hands. Press the crust >into the prepared pan. Bake for 20-25 minutes or until >light brown and dry. > >To make the chocolate mousse: In a double boiler over >barely simmering water, melt the chocolate chips. In a >blender or food processor combine the tofu, sugar, >vanilla and salt. Process, then add the melted >chocolate and blend for 2 minutes or until very smooth >and completely combined. > >Preheat the oven to 350F. Lightly oil the sides of >the cake pan above the pre-baked crust. Pour the >mousse mixture into the pan and bake for 35 minutes. >Let cool for 10 minutes, then run a paring knife >around the inside of the pan. >Let the cake cool to the touch, refrigerate for at >least 2 hours before serving. Un-mold just before >serving. > >To make the praline: in a heavy bottomed saucepan, >bring the maple syrup to a boil. Boil for 1 minute. >Add the almonds and stir constantly until the maple >syrup has completely crystallized onto the almonds and >the almonds appear dry. >Pour the almonds onto a baking sheet and let cool. >Store in an airtight container. > >To serve, cut the cake into 12 pieces. For each >serving, pool raspberry sauce (recipe below) on a >plate and top with a slice of cake. Top with 1 tbsp >maple almond praline and garnish with fresh fruit, >sprinkled cocoa powder and a sprig of fresh mint >leaves. > >Raspberry Sauce >2 cups fresh or 10oz unsweetened frozen raspberries >1/4 cup sucanat or unrefined sugar > >Method >In a blender, combine the raspberries and sugar, then >blend to a smooth sauce. > >Strain the sauce through a fine meshed sieve. Store in >an airtight container in the fridge for up to one >week. > > >______________________ >Want to chat instantly with your online friends? Get the FREE >Messenger http://uk.messenger./ _______________ STOP MORE SPAM with the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 I don't see why not but I would imagine it would make it taste very 'mapley'. Un-refined sugar or fructose or another non-flavoured granulated sweetener would be best. --- Cindy Gutowski <luvkadcl wrote: > Hi, > > Do you think that I could use maple syrup in place > of the sugar? > > Thanks, > Cindy > > > >MrFalafel <mrfalafel > > > > > >Re: recipe request .. > chocolate " cheese " cake > >Sat, 9 Aug 2003 15:03:54 +0100 (BST) > > > > --- ingonish1 <yde wrote: > I'm looking > for a > >vegan chocolate " cheesecake " > > > recipe. Hopefully a > > > tried and true, amazing not to hard to make > recipe > > > with not too many > > > weird ingredients. Sugar/sweetner is fine... > even > > > refined. Hopefully > > > ingredients I can get at the regular grocery > store. > > > > > > I'm just learning about this type of cooking > thanks > > > to the new > > > special person in my life being vegan. > > > > > > Thank you for your help > > > > > > Yvonne > > > yde > > > > > > > > > >This recipe looks complex but it's not really hard > >once you start. And it is the most popular dessert > >sold at one of the US's most prestigious vegan > >restaurant Millenium in San Francisco. > > > >Chocolate Almond Midnight > > > >Makes one 8-inch cake: serves 12 > > > >Cashew Crust > >1/3 cup unsalted cashew nuts > >3 tbsp sucanat or unrefined sugar > >3 tbsp canola oil > >1/2 tsp vanilla extract > >1 cup unbleached all purpose flour > >1/8 tsp sea salt > > > >Chocolate Mousse > >2 cups (16ozsa) non-dairy chocolate chips (or dark > >chocolate bars broken up) > >24.6 ozs (2 boxes) extra firm silken tofu > >3/4 cup sucanat or unrefined sugar > >1 tsp vanilla extract > >1/8 tsp sea salt > > > >Maple Almond Praline > >1/4 cup maple syrup > >1 cup slivered almonds > > > >Method > >To make the cashew crust: preheat the oven to 350F. > >Lightly oil an 8-inch round springform or false > bottom > >pan. In a food processor, grind the cashews until > they > >resemble fine meal. Add the sugar, oil and vanilla. > >Process again until well combined. In a small bowl, > >stir the flour and salt together. Add the cashew > >mixture and mix into the flour, beginning with a > >spatula and ending with your hands. Press the crust > >into the prepared pan. Bake for 20-25 minutes or > until > >light brown and dry. > > > >To make the chocolate mousse: In a double boiler > over > >barely simmering water, melt the chocolate chips. > In a > >blender or food processor combine the tofu, sugar, > >vanilla and salt. Process, then add the melted > >chocolate and blend for 2 minutes or until very > smooth > >and completely combined. > > > >Preheat the oven to 350F. Lightly oil the sides of > >the cake pan above the pre-baked crust. Pour the > >mousse mixture into the pan and bake for 35 > minutes. > >Let cool for 10 minutes, then run a paring knife > >around the inside of the pan. > >Let the cake cool to the touch, refrigerate for at > >least 2 hours before serving. Un-mold just before > >serving. > > > >To make the praline: in a heavy bottomed saucepan, > >bring the maple syrup to a boil. Boil for 1 minute. > >Add the almonds and stir constantly until the maple > >syrup has completely crystallized onto the almonds > and > >the almonds appear dry. > >Pour the almonds onto a baking sheet and let cool. > >Store in an airtight container. > > > >To serve, cut the cake into 12 pieces. For each > >serving, pool raspberry sauce (recipe below) on a > >plate and top with a slice of cake. Top with 1 tbsp > >maple almond praline and garnish with fresh fruit, > >sprinkled cocoa powder and a sprig of fresh mint > >leaves. > > > >Raspberry Sauce > >2 cups fresh or 10oz unsweetened frozen raspberries > >1/4 cup sucanat or unrefined sugar > > > >Method > >In a blender, combine the raspberries and sugar, > then > >blend to a smooth sauce. > > > >Strain the sauce through a fine meshed sieve. Store > in > >an airtight container in the fridge for up to one > >week. > > > > > >______________________ > >Want to chat instantly with your online friends? > Get the FREE > >Messenger http://uk.messenger./ > > _______________ > STOP MORE SPAM with the new MSN 8 and get 2 months > FREE* > http://join.msn.com/?page=features/junkmail > > ______________________ Want to chat instantly with your online friends? Get the FREE Messenger http://uk.messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2003 Report Share Posted August 12, 2003 if you use maple syrup, don't forget to adjust to compensate for additional liquid - MrFalafel August 12, 2003 3:37 AM Re: recipe request .. chocolate "cheese" cake I don't see why not but I would imagine it would makeit taste very 'mapley'. Un-refined sugar or fructoseor another non-flavoured granulated sweetener would bebest. Quote Link to comment Share on other sites More sharing options...
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