Now I know this is my very first blog post, and maybe it's because I finally watched Julie & Julia today and was inspired, but I have to say that anything chocolate is divine!
Here I am, writing this first post for the world to read, while I am licking the bowl and spatula of my (currently baking) creation. CHOCOLATE CHEESECAKE!!! As Meg Ryan's character so lovingly put it, I like to begin my posts as if we were very old friends. So friend, I want to say, I NEVER in my entire life thought that tofu could be so non-existent and sooooo~ delicious!
It all started when I began craving chocolate like the dickens this week. This never happens to me, and whenever I do get a sugar craving, I very sharply tell myself, "You need more vitamin B12. Eat whole grains!" and I promptly eat something very grainy and fiberous. HOWEVER, today is a different occasion because, after all, it is the holiday season, is it not?
I warn you friends, that I may not always post pictures, and this is because my photographer family members have dominated all the photo-taking talent right out of the family tree (or at least out of my DNA). Thus, I have lived a life with very little interest in taking pictures, but I will try and develop a habit of it.
NOW, on to important matters: Chocolate!
Vegan Chocolate Cheesecake
(adapted from Happy Herbivore's cheesecake & crust recipe)
for the crust:
1 2/3 c graham cracker crumbs
1 tsp pure maple syrup
1/2 tsp cinnamon
7 Tbsp unsweetened applesauce
2 Tbsp cocoa powder
for the filling:
1-12.3 oz mori-nu tofu, drained
1-8 oz pkg of tofutti cream cheese, softened @ room temp.
1/2 c coconut palm sugar
2 Tbsp cocoa powder
2 Tbsp arrowroot powder
1 Tbsp vanilla extract
pinch of smoked (or regular) paprika
1 tsp coffee (espresso, instant, doesn't matter)
6-8 oz of vegan chocolate chips
Preheat oven to 350.
1. make crust:
grease 9" springform pan.
mix all the crust ingredients together until a nice dewy paste forms. using a spoon or hands, press into the pan and go up the sides at least an inch.
bake in the oven for 8 min. and let it cool completely before using.
2. make filling:
in food processor, mix all the filling ingredients up to chocolate chips and blend until smooth.
melt chocolate chips either in a double boiler or in the microwave. (remember to use microwave safe bowl!)
when the chocolate is melted, add to the smooth filling, and blend until well incorporated.
3. bring it together:
pour the filling into the crust, and bake for 40-45 min. let it cool until room temp, then refrigerate for at least 4 hours (like all cheesecakes).
4. when you've waited long enough, cut yourself a slice and enjoy!
(tip: if you dip the knife in hot water, wipe off water, then cut, and repeat for each slice, you'll come out with clean slices)
I must warn you, your imagination will run wild with what kind of toppings you can add: cacao nibs, peanut butter frosting, marshmallow, the sky is the limit with a luscious base of chocolate like this!
Well my friends, I hope you have a wonderful weekend and an equally lovely New Year's!