Brownie Bottom Vegan Cheesecake
The recipe Brownie Bottom Vegan Cheesecake could satisfy your American craving in about 1 hour and 15 minutes. This recipe makes 10 servings with 236 calories, 3g of protein, and 9g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of tapioca flour/starch, semi-sweet chocolate chips, vanilla, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom.To prepare crust, mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour. With a fork, cut in butter until mixed well. Press crumbs into bottom and on the sides.
Bake for 6 minutes to set the crust.To prepare cheesecake, first make the vanilla filling: beat cream cheese, sugar, egg and vanilla until smooth. Next, make the chocolate filling: beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth.
Add chocolate chips for an even chocolatier flavor (optional). Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
Bake at 350°F for 45-50 minutes or until knife inserted comes out clean.
Let cool. Cover and refrigerate 6 hours or overnight. Enjoy!