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Vegan Chocolate Cheesecake

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Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

This recipe serves 12. One serving contains 482 calories, 4g of protein, and 20g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 10 hours. It is a good option if you're following a dairy free diet. A mixture of bittersweet chocolate, cocoa powder, earth balance vegan buttery spread, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
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Springform PanSpringform Pan
Baking SheetBaking Sheet
OvenOven
2
Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan.
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CrustCrust
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Frying PanFrying Pan
3
Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
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OvenOven
1
Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
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SugarSugar
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Sauce PanSauce Pan
Frying PanFrying Pan
2
Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved.
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CaramelCaramel
WaterWater
3
Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
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ChocolateChocolate
FudgeFudge
SauceSauce
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WhiskWhisk
4
Purée tofu and cocoa in a food processor until smooth.
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Cocoa PowderCocoa Powder
TofuTofu
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Food ProcessorFood Processor
5
Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
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Cream CheeseCream Cheese
VanillaVanilla
FudgeFudge
SauceSauce
SugarSugar
SaltSalt
TofuTofu
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Hand MixerHand Mixer
6
Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
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CrustCrust
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OvenOven
Frying PanFrying Pan
7
Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours.
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KnifeKnife
Frying PanFrying Pan
8
Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
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Frying PanFrying Pan
1
Cheesecake can be made 3 days ahead and chilled.
DifficultyExpert
Ready In10 hrs
Servings12
Health Score1
Dairy Free
DietsDairy Free
Dish TypesSide Dish
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