it was Sunday. No special Sunday in particular. Just one of those ordinary, blah Sundays in November that called for cheesecake! Vegan chocolate cheesecake to be exact. With raspberry sauce. Takin' the ordinary to extraordinary in under an hour! Just because.
Vegan Chocolate Cheesecake with Raspberry Sauce
Crust:
1 1/2 C graham cracker crumbs
1/4 C melted vegan margarine
- Press into a spring form pan
Filling:
1 12oz package of silken tofu
1 8oz container of soy cream cheese
3/4 C sugar
1/3 C vegan milk
1/4 C cocoa
1 tbsp potato starch
1 1/2 C melted semi-sweet chocolate chips
- Using a hand mixer or a blender, blend together tofu, soy cream cheese, sugar, milk, cocoa and potato starch. Using a double boiler, melt chocolate and mix into the tofu mixture. Pour into a graham cracker crust and bake at 350F for about 45 mins. or until firm in the centre.
Raspberry Sauce:
2 C frozen raspberries
2 tbsp rice syrup
1 tbsp potato starch
- Place raspberries and rice syrup in a sauce pan and cook on medium heat until raspberries have melted. Mix in starch and set aside until ready to top onto cheesecake.
Vegan Chocolate Cheesecake with Raspberry Sauce
Crust:
1 1/2 C graham cracker crumbs
1/4 C melted vegan margarine
- Press into a spring form pan
Filling:
1 12oz package of silken tofu
1 8oz container of soy cream cheese
3/4 C sugar
1/3 C vegan milk
1/4 C cocoa
1 tbsp potato starch
1 1/2 C melted semi-sweet chocolate chips
- Using a hand mixer or a blender, blend together tofu, soy cream cheese, sugar, milk, cocoa and potato starch. Using a double boiler, melt chocolate and mix into the tofu mixture. Pour into a graham cracker crust and bake at 350F for about 45 mins. or until firm in the centre.
Raspberry Sauce:
2 C frozen raspberries
2 tbsp rice syrup
1 tbsp potato starch
- Place raspberries and rice syrup in a sauce pan and cook on medium heat until raspberries have melted. Mix in starch and set aside until ready to top onto cheesecake.
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