Vegan Chocolate Cheesecake

A delicious vegan alternative to the traditional recipe.

Serves 8 people


 

  • 250 grams hobnobs
  • 3 tablespoon(s) ground almonds
  • 3 tablespoon(s) vegan margerine
  • 150 grams dark chocolate
  • 350 grams morinu tofu
  • 1 tablespoon(s) cocoa
  • 1 tablespoon(s) soft brown sugar
  • 0.5 tablespoon(s) espresso coffee

 

  1. Grease a 20cm spring form cake tin and set aside.
  2. Crunch the biscuits into a crumb by putting them in a bag and hitting them with a rolling pin.
  3. Mix together with the almonds and the melted margarine then press into the base of the cake tin and refrigerate for 20 minutes.
  4. Bring a pan of water to the boil then reduce the heat to very low.
  5. Place a bowl over the water (but not touching) and place the chocolate in and stir it gently until it melts.
  6. Meanwhile blend the tofu very well in a food processor or using a hand blender until it is smooth and creamy.
  7. Mix the cocoa, sugar and coffee into the blended tofu.
  8. Gently stir in the melted chocolate and pour the mixture into the cake tin over the biscuit base.
  9. Refrigerate for as long as you can, overnight if possible.
  10. Run a knife around the edge of the cake and push the base up gently from underneath.
  11. Gently and carefully use a pallet knife or spatula to gently slide the cake onto a plate before serving.Try garnishing with chocolate flakes or some more melted chocolate drizzled over the top.

Method

  1. Grease a 20cm spring form cake tin and set aside.
  2. Crunch the biscuits into a crumb by putting them in a bag and hitting them with a rolling pin.
  3. Mix together with the almonds and the melted margarine then press into the base of the cake tin and refrigerate for 20 minutes.
  4. Bring a pan of water to the boil then reduce the heat to very low.
  5. Place a bowl over the water (but not touching) and place the chocolate in and stir it gently until it melts.
  6. Meanwhile blend the tofu very well in a food processor or using a hand blender until it is smooth and creamy.
  7. Mix the cocoa, sugar and coffee into the blended tofu.
  8. Gently stir in the melted chocolate and pour the mixture into the cake tin over the biscuit base.
  9. Refrigerate for as long as you can, overnight if possible.
  10. Run a knife around the edge of the cake and push the base up gently from underneath.
  11. Gently and carefully use a pallet knife or spatula to gently slide the cake onto a plate before serving.Try garnishing with chocolate flakes or some more melted chocolate drizzled over the top.

Ingredients

 

  • 250 grams hobnobs
  • 3 tablespoon(s) ground almonds
  • 3 tablespoon(s) vegan margerine
  • 150 grams dark chocolate
  • 350 grams morinu tofu
  • 1 tablespoon(s) cocoa
  • 1 tablespoon(s) soft brown sugar
  • 0.5 tablespoon(s) espresso coffee

 

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