Vegan Chocolate Cheesecake

Name: Vegan Chocolate Cheesecake
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 12
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate (no more than 60% cacao), chopped; 296 milliliters chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers); 0 teaspoons Rounded salt; 454 grams soy cream cheese at room temperature; 532 milliliters sugar, divided; 59 milliliters unsweetened cocoa powder (not Dutch-process); 1 teaspoon pure vanilla extract; 4 Tbsps Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan; 79 milliliters water

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

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 Pan

Baking Sheet

Oven

Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.

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Oven

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.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Caramel

Water

Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.

Ingredients you will need

Chocolate

Fudge

Sauce

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Whisk

Purée tofu and cocoa in a food processor until smooth.

Ingredients you will need

Cocoa Powder

Tofu

Equipment you will use

Food Processor

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.

Ingredients you will need

Cream Cheese

Vanilla

Fudge

Sauce

Sugar

Salt

Tofu

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Hand Mixer

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

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.

Equipment you will use

Knife