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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INGREDIENTS
Nutrition- 1crumb pie crust, for 8 inch springform pan,your favorite
- 6ounces semisweet chocolate (6 squares)
- 1 1⁄2lbs soy cream cheese
- 1⁄2cup unbleached cane sugar
- 1 1⁄2cups silken tofu
- 1⁄2cup soymilk
- 1⁄3cup double-strength coffee
- 1teaspoon 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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