Tuesday, 19 March 2013

Oreo Based Chocolate Fudge Cheesecake

I made a cheesecake. A vegan cheesecake. An awesome vegan cheesecake.
I'm in cheesecake heaven right now.

I've never made a vegan cheesecake before, but I've been craving it for a while so I thought I'd better give it a go! And oh my!

PS-don't be put off by the tofu! You won't taste it, I promise!

Makes 1 9inch cheesecake
Adapted from here

For the crust
1 1/2C oreo cookie crumbs (I scraped the cream out of a pack of oreos and then crushed the biscuits)
3Tbsp sugar
4Tbsp dairy free spread, melted

For the filling
1 1/2C sugar
1/3C water
8oz dark chocolate
1 pack silken tofu
1/8C cocoa powder
1 pack vegan cream cheese

Make the crust
Preheat oven to 350. Grease a spring-form tin and set aside.
Mix together all the crust ingredients and press into the pan, making sure the base is even and smooth.
Bake for around 15mins and then leave to cool while you make the filling.

Make the filling
Heat 1C sugar over a medium heat, stirring to heat sugar evenly, until the sugar starts to melt. Stop stirring and cook until a dark amber, swirling the pan to ensure even cooking. Remove from the heat and add the water (the mixture will bubble and hiss, don't be scared!) Return to the heat and stir until the caramel has dissolved and is smooth. Remove from the heat and add the chocolate, stirring until the fudge sauce is smooth and thick. Set aside to cool slightly.

In a large mixing bowl, combine the rest of the filling ingredients and mix well. Then purée until smooth using a hand blender or a food processor. Add the fudge sauce and mix well until everything is combined and as smooth as possible. (The fudge sauce hardens up when you add it to the tofu mixture, but continue to blitz and get it as smooth as you can, don't worry if there are little lumps, they disappear after baking)
Pour the filling onto the base and smooth over with a spoon. Bake in the oven (still at 350) for an hour. The cheesecake should be very shiny on top, but still wobbly. Turn the oven off, with the cheesecake still inside, and leave for a further hour.
Remove from the oven and leave on the counter to cool. Once cooled, refrigerate for 6 hours or overnight.

Before serving carefully remove from the tin and slice.

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