In years past, he's only eaten half the cake before it gets soggy, and I've been wanting to try making vegan cheesecake since I discovered that Krogers carries Toffuti cream uncheese. So, I made the cheesecake half vegan, for me, and half unvegan, for him (we have an agreement that I will only cook unvegan on his birthday, so it's a once-a-year deal).
My side of the cake turned out really well, so I thought I'd share the recipe I used. It's mighty tasty and has a good consistency.
Here's the recipe:
The "You only live once, so do it" Vegan Chocolate Cheesecake
adapted from a recipe featured in Anna Thomas's 'Vegetarian Epicure, Book Two'
1 1/2 cups fine graham cracker crumbs
1/2 cup margarine
2 cups plus three Tbs. sugar
1 1/2 lbs. Toffuti Better Than Cream Cheese (that's three 8 oz. tubs)
3/4 cup soft silken tofu
1/2 lb. vegan semisweet chocolate
4 Tbs. soy milk
1 tsp. vegetable oil
1 cup Toffuti Better Than Sour Cream
1/4 cup dark spiced rum or Kahlua
3/4 tsp. cinnamon
3/4 tsp. almond extract
(optional) fruit topping
Mix the graham cracker crumbs with the butter and 3 tablespoons of the sugar, working it together with your fingers until it is all well blended. Press the mixture evenly onto the bottom of a 10-inch springform cake pan, using a potato masher to make a flat crust.
Preheat oven to 350 degrees.
Beat the faux cream cheese with an electric mixer or fork until it is smooth and sort of fluffy, then gradually beat in the sugar and tofu. Continue beating until mixture is perfectly smooth.
Melt the chocolate together with the soy milk and oil in a small saucepan and beat the mixture into the cheese, along with the faux sour cream. Add the rum/Kahlua, cinnamon, and almond extract and beat for a few minutes more.
Pour the cheese mixture into the crust and bake for 55 minutes to 1 hour.
Chill cake until serving. Top with fruit.
And here's my notes:
First off, I cheated and used a pre-made cookie crust instead of making one with the first three ingredients, because I lack a springform pan and I don't feel it's worth buying one because they rust like crazy. I used a chocolate cookie crust, which was very yummy - BUT, there was too much filling and not enough crust, so I had to run to the store and buy little individual-sized graham-cracker crusts to use up the rest of the cheese. I reckon that if you cut the recipe by 1/3 (i.e. used 2 tubs of Toffuti cream cheese instead of three, 1/2 cup tofu and so on) you'd have just the right amount for one pre-made cookie crust, if that's what you opt to do.
Second, the cake really needs to chill at least overnight. The original recipe said an hour and a half, but when I cut a piece after the cheesecake had chilled for two hours, it was more like a very gummy and lukewarm pudding, which disenhartened me substantially. However, I cut myself a piece again this morning after it had been in my refrigerator overnight, and it was perfect and smooth and delicious.
Thirdly, don't go crazy when you melt the chocolate. The first time I made this cake, I didn't realize how quickly chocolate burns and consequentally the whole cake was full of burned-up chocolate flakes - not so good. Use the very smallest saucepan you have, use low heat, stir continuously, and take it off the stove the second all of the chocolate is melted. Trust me on this one, you'll be sorry if you don't.
In any case, I'm sorry I don't have pictures, but it's a beautiful dessert both to look at and eat. I've been scarfing mine down topped with warmed raspberry pie filling, but you could happily eat it plain.
Crossposted to my journal.