Ultimate Chocolate 'Cheesecake' (Vegan)

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Ultimate Chocolate 'Cheesecake' (Vegan)

Source: http://www.godairyfree.org

 

 

This great alternative to an all time dairy favorite came to us from

Vegetarian Times Magazine.

 

 

Ingredients:

 

1 cup (GF) chocolate graham cracker crumbs (7 double crackers)

1/4 cup ground blanched almonds (1 oz)(28 g)

3 Tbsp (9 tsp) sugar

2 Tbsp (6 tsp) soft spread or softened margarine

19 oz (540 g) silken tofu (2 1/3 cups)

8-oz (225 g). tub tofu " cream cheese "

1/2 cup fat-free chocolate topping -OR- chocolate syrup

3/4 cup sugar

2 Tbsp (6 tsp) unsweetened cocoa powder

1 tsp vanilla extract

1 tsp fresh lemon juice

 

 

Directions:

 

Coat 8 1/2-inch (22 cm) springform pan with cooking spray. Cover

baking sheet with foil.

 

Make crust: In medium bowl, combine graham cracker crumbs,

almonds and sugar. With fork, work in soft spread, finishing by

using your fingertips. Press mixture evenly over bottom and part

way up sides of springform pan. Refrigerate 30 minutes.

 

Preheat oven to 350 F (175 C). In food processor, puree tofu. Add

" cream cheese " and puree until smooth. Add fudge sauce, sugar, cocoa,

vanilla and lemon juice and process until blended. Pour filling into crust.

Tap pan on counter several times to release any air bubbles. Place pan

on prepared baking sheet and place in center rack of oven.

 

Bake 1 hour (center will still be wobbly). Turn off oven, and leave in

oven with door closed for 1 hour.

 

Transfer pan to wire rack and cool completely, 3 to 4 hours. Refrigerate

" cheesecake " at least 8 hours (cover with plastic wrap after 4 hours). If

top of cake looks wet, just before serving, blot it gently with a paper

towel. Place on serving plate, carefully remove side of pan and serve.

 

 

Tips:

 

- It keeps up to 3 days, loosely covered with foil.

- For a great variation, try the cherry topping at the end of the recipe.

- Use a food processor to make the graham cracker crumbs.