Sorry for the lack of posting the last few days. It was Nic’s birthday, and so I didn’t have much time on the computer, but we did spend a lot of time in the kitchen! Tonight, I bring you dessert, because honestly what is better than dessert first? For Nic’s birthday, I asked him what he wanted for dessert. His mom (hi Susanne!) was making dinner, which were killer enchiladas, vegan and non-vegan! But I decided to bring a tasty vegan dessert, to do my part! Nic requested cheesecake, and I was glad! I LOVE cheesecake. It is one of my favorite desserts on record, and a weakness of mine! I have been dying to try this cheesecake. I love Fat-free vegan kitchen, and always drool over what can be created with little added fat. YUM. Anyway, since we are coming into pumpkin season, I decided against doing a pumpkin theme, saving the actual recipe for later next month, but I wanted to do a variation.
Chocolate on top of Vanilla on top of Oatmeal. The result? Tasty! Now, I used the oatmeal crust from Fat-Free Vegan Kitchen, but subbed my pearsauce for the applesauce and used whole wheat flour. For the cheesecake, I used the base of the pumpkin cheesecake as my spring board, and made a few variations of my own.
12 oz firm silken tofu
8 ounces Tofutti Better Than Cream Cheese
1/3 c evaporated cane sugar plus another 1/4 c. reserved
2 T cornstarch
1/2 Lemon, juiced
1/2-1 t vanilla extract
2-3 T unsweetened dutch processed cocoa powder
Pre-heat oven to 375*F
Put tofu and cream cheese in blender or food processor (I used my vita-mix) and blend until smooth. You may want to have the cream cheese soften up a bit if your blender isn’t too powerful! Then add remaining ingredients, excluding 1/4c reserved sugar and cocoa powder. Blend until silky smooth. Pour 2/3 mixture over cooled, prepared crust. Return blender to stand and add cocoa powder and remaining sugar. I would advise to add a bit of cocoa at a time, so as to moderate the richness of the chocolate. I love really rich chocolatey goodness, but I understand not everyone had that kind of passion! Carefully pour mixture over vanilla, spreading with a spatula. Don’t worry if the chocolate and vanilla mix a bit. Hey, if all else fails, run a knife through the mixture in swirls and create a whole different chocolate-vanilla experience!
Place in oven and cook for 45-55 minutes (I am at a high altitude, so baking times may vary slightly). Remove from oven when the edges have begun to pull away from the sides, and it is slightly jiggly in the center (Only slightly!!). Allow to cool at room temperature for a few hours, and then place in fridge overnight.
I cooked mine in a spring-form pan, so serving was super easy. Making this again, I will use less crust because my crust to cheesecake ratio was a little too even.. OR I would double the cheesecake recipe, and keep the crust as is! I thought about making this all lemon cheesecake with a raspberry sour cream topping, or playing with different fruits or flavors. Needless to say, I am really excited about finding a tasty, low-fat, vegan version of an old favorite!! Oh and HAPPY BIRTHDAY, Nic!