sunflovversutra (sunflovversutra) wrote in vegancooking,

Chocolate Cheesecake - and lots of it!

Once a week I bake up some yummy vegan treats for the folks in my student co-op. I thought I'd share one of my favourites, the oh-so-elusive vegan cheesecake, in case anyone is interested in large-scale cooking. In order to make a normal sized cheesecake (8 or 9 inches) just reduce the ingredients to 1/4, and the cooking time to 30 minutes. The best part about this recipe, from a friend of a friend of a friend, is how deceptively simple it is:

For the crust: 
- 6c graham crumbs 
- 1.5c canola oil 
- 2c sugar 
- 1/4c ground flax seed in 1/2c water (not necessary if you use margarine rather than oil, I find this helps the crust keep together and not crumble) 

Combine the ingredients, press into a very large lasagna pan, poking some holes with a fork. Bake for 10-15 minutes at 350. Let cool. I can't give an exact time because I don't actually know what temperature my oven is at - its a very old industrial gas oven that has two settings: on and off! No temperature control! 

For the chocolate part you'll need: 
- 4lbs extra firm tofu (not the silken kind) 
- 1kg of chocolate chips (or 4 regular bags) 
- 2 ripe bananas 
- 2 T vanilla 
- 1c soymilk 

In a double boiler, or a metal bowl on top of a pot of water, melt the chocolate and the soymilk together, stirring constantly so that it doesn't burn. In batches combine all of the ingredients in a food processor and blend until smooth. Pour your filling on top of the now-cool crust, pop it into the oven, and bake for about 40-50 minutes. Let it cool for a few hours, it does take quite a while. Slice it up and serve! Be pround of the monstrously large dessert of vegan chocolatey goodness you've just created.
Tags: desserts-cheesecakes, desserts-chocolates
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