Vegan Mocha Cheesecake

"I made this for thanksgiving, i had used a non vegan recipe i had seen. the blending of the tofu and soy milk makes a heavy cream imitation. This was the first cake i've ever made in my life, and it turned out good."
 
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Ready In:
55mins
Ingredients:
8
Serves:
12
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ingredients

  • 1 crumb pie crust, for 8 inch springform pan,your favorite
  • 6 ounces semisweet chocolate (6 squares)
  • 1 12 lbs soy cream cheese
  • 12 cup unbleached cane sugar
  • 1 12 cups silken tofu
  • 12 cup soymilk
  • 13 cup double-strength coffee
  • 1 teaspoon vanilla extract
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directions

  • Preheat oven to 350 degrees.
  • Melt the chocolate in the top part of a double boiler.
  • Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light.
  • Add 1 cup of the tofu, beating thoroughly after each.
  • Blend 1/2 cup tofu and the soy milk.
  • Add to cheese, sugar and tofu mixture.
  • Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.
  • Mix to blend ingredients thoroughly.
  • Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.
  • Cool in the oven with the door cracked open, then cool to room temperature.
  • Chill.

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Reviews

  1. it was absolutely wonderful! although it made two cakes for me rather than one, but that was a good thing, because one of my friends liked it so much that she ate more than a quarter of the cake (a none vegan) and everyone els loved it too.
     
  2. Took the cheesecake to a potluck and everyone loved it. Went over particularly well with strawberry sauce drizzled on top with a crushed brownie crust
     
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