I don’t really love faux things like lasagna and cheesecake, but this recipe is just amazing and I had to share it. If you love cheesecake, you will love this one . . . and enjoy it without compromise to your health. It’s a bit of work, but it’s worth it.
Makes 8–10 servings
1¼ cups whole-grain graham crackers, crushed into a meal
2 teaspoons brown rice syrup
Pinch sea salt
4 tablespoons vegan buttery spread (like Earth Balance)
2 cups brown rice syrup
¼ cup water
8 ounces dark chocolate (60–70 percent or higher), coarsely chopped
2 pounds silken tofu
⅓ cup unsweetened cocoa powder (not Dutch-processed)
16 ounces vegan soy cream cheese (room temperature)
1 teaspoon pure vanilla extract
Generous pinch sea salt
Preheat oven to 350°F and lightly oil a 9-inch springform pan, taking care to oil the sides and the lip of the bottom.
Make the crust. Stir together all crust ingredients. The ingredients should hold together. Press the crust onto the bottoms and 1 inch up the sides of the pan. Bake until set, 10–12 minutes. Cool completely before proceeding with recipe.
Make the filling. Heat rice syrup for 5 minutes over low heat. Remove from heat and stir in water. Whisk well. Return to heat and cook over medium-low heat, stirring constantly, for 2–3 minutes more. Remove from heat and whisk in chopped chocolate until smooth. Cool slightly.
Puree tofu and cocoa powder in a food processor until smooth. Add soy cream cheese and puree until smooth and creamy. Add vanilla, salt, and fudge sauce until the mixture is fully incorporated.
Pour filling into crust and bake on the middle rack of the oven until the top of the cake is shiny, but still slightly wobbly when the pan is gently shaken, about an hour. Turn off heat and leave the cake in the oven for another hour.
Run a knife around the top edge of the cake to loosen, but cool the cake completely in the pan on a rack. The cake will continue to set as it cools. Release the pan’s latch and transfer to a plate. Serve at room temperature or chilled.