(From the My Sweet Vegan cookbook by Hannah Kaminsky)
Chocolate Crust:
1½ cups chocolate wafer cookie crumbs
¼ cup margarine, melted
¼ tsp salt
Preheat the oven to 350° F and lightly grease a 9-inch springform pan.
Place the cookie crumbs in a medium bowl and pour the melted margarine on top. Add the salt, stirring to thoroughly coat the crumbs. Dump the mixture into your prepared pan. Use your fingertips to press the crumbs down so that they evenly and completely cover the bottom. Bake for approx. 10 minutes and let cool. Leave the oven on.
Coffee Cheesecake:
1 12-oz package extra-firm tofu
2 8-oz packages vegan cream cheese
2/3 cup granulated sugar
2 Tbsp ground coffee beans
¼ Kahlua or coffee-flavored liquor
1 tsp vanilla extract
pinch salt
Drain the package of tofu, then break it into large chunks before placing it in the food processor or blender. Puree until smooth. Then add the cream cheese and sugar, processing again to combine. Add the coffee grounds, liquor, vanilla, and salt. Scrape the sides of the bowl with a rubber spatula, then process everything again until it is evenly mixed.
Pour the mixture into the springform pan and tap gently to remove any air bubbles. Smooth out the top of the filling with the back of a rubber spatula. Bake for 20 minutes. After that amount of time, turn the temperature down to 325° F and bake for an additional 20-25 minutes. The cake should be a bit wobbly in the center, but slightly darker in color.
Vanilla Topping:
1 cup vegan sour cream
1 Tbsp vanilla extract
¼ cup granulated sugar
As the cake finishes baking, stir together the sour cream, vanilla, and sugar in a small bowl until smooth. Once the cake comes out of the oven, pour this layer on tap and smooth it down with a rubber spatula. Bake once more for 5-10 minutes, just until bubble begin to percolate around the edges. The cake will seems rather loose and wobbly, but it will continue to set up as it cools. Let it cool completely before you make the caramel sauce.
Caramel Sauce:
2 Tbsp margarine
1/3 cup dark brown sugar
2 Tbsp plain soymilk
¼ tsp salt
1 tsp arrowroot powder
To complete the cake, set a saucepan on the stove and melt the margarine over medium heat. Once melted, add the brown sugar, soymilk and salt. Whisking slowly and steadily, bring the mixture to a gentle boil and continue to cook for about 5 minutes. Stir in half the arrowroot powder and with thoroughly to prevent lumps. Add the remainder of the arrowroot and continue to whisk for about a minute. Let cool for at least 10 minutes before pouring it over the cheesecake.
* This recipe gets better after it has been able to sit in the fridge for a day. The consistency of the cake is firmer and easier to cut.
Chocolate Crust:
1½ cups chocolate wafer cookie crumbs
¼ cup margarine, melted
¼ tsp salt
Preheat the oven to 350° F and lightly grease a 9-inch springform pan.
Place the cookie crumbs in a medium bowl and pour the melted margarine on top. Add the salt, stirring to thoroughly coat the crumbs. Dump the mixture into your prepared pan. Use your fingertips to press the crumbs down so that they evenly and completely cover the bottom. Bake for approx. 10 minutes and let cool. Leave the oven on.
Coffee Cheesecake:
1 12-oz package extra-firm tofu
2 8-oz packages vegan cream cheese
2/3 cup granulated sugar
2 Tbsp ground coffee beans
¼ Kahlua or coffee-flavored liquor
1 tsp vanilla extract
pinch salt
Drain the package of tofu, then break it into large chunks before placing it in the food processor or blender. Puree until smooth. Then add the cream cheese and sugar, processing again to combine. Add the coffee grounds, liquor, vanilla, and salt. Scrape the sides of the bowl with a rubber spatula, then process everything again until it is evenly mixed.
Pour the mixture into the springform pan and tap gently to remove any air bubbles. Smooth out the top of the filling with the back of a rubber spatula. Bake for 20 minutes. After that amount of time, turn the temperature down to 325° F and bake for an additional 20-25 minutes. The cake should be a bit wobbly in the center, but slightly darker in color.
Vanilla Topping:
1 cup vegan sour cream
1 Tbsp vanilla extract
¼ cup granulated sugar
As the cake finishes baking, stir together the sour cream, vanilla, and sugar in a small bowl until smooth. Once the cake comes out of the oven, pour this layer on tap and smooth it down with a rubber spatula. Bake once more for 5-10 minutes, just until bubble begin to percolate around the edges. The cake will seems rather loose and wobbly, but it will continue to set up as it cools. Let it cool completely before you make the caramel sauce.
Caramel Sauce:
2 Tbsp margarine
1/3 cup dark brown sugar
2 Tbsp plain soymilk
¼ tsp salt
1 tsp arrowroot powder
To complete the cake, set a saucepan on the stove and melt the margarine over medium heat. Once melted, add the brown sugar, soymilk and salt. Whisking slowly and steadily, bring the mixture to a gentle boil and continue to cook for about 5 minutes. Stir in half the arrowroot powder and with thoroughly to prevent lumps. Add the remainder of the arrowroot and continue to whisk for about a minute. Let cool for at least 10 minutes before pouring it over the cheesecake.
* This recipe gets better after it has been able to sit in the fridge for a day. The consistency of the cake is firmer and easier to cut.
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