Helppo 5:n raaka-aineen suklaajuustokakku ja vegaaninen hunajakenno
I have been testing vegan cheesecakes for a while now and think I have finally come up with a fantastic recipe. This chocolate cheesecake is incredibly easy to make and contains only 5 ingredients By using silken tofu it is super smooth, creamy and rich and relatively low in fat compared to regular cheesecake. I used my Vegan Gingernut Biscuits as the base, as I am addicted to the combination of chocolate and ginger, however feel free to use any other crunchy vegan/ gluten free biscuit as you see fit. Alternatively you can use the gluten free oat flour base I. used in my Vegan Low FODMAP Orange and Cinnamon Cheesecake.
If you have the time, it really is worth making the honeycomb topping. It gives the cheesecake an extra crunch. Just one note, sprinkle on the honeycomb just before serving as it begins to soften as soon as it comes into contact with moisture.
For some other dessert ideas check out my Chocolate Ginger Brownie , Easy 5 Ingredient Sugar Free Vegan Banana Bread , Chocolate Miso Cake , Gluten Free Toffee Apple Cake , Peanut Butter Cookie Brownie Cake , Chocolate Berry Roulade , Vegan Black Forest Cake (Schwarzwald torte) or my Chocolate Banana cake with ‘Cream Cheese’ Frosting
Chocolate Cheesecake with Vegan Honeycomb – serves 8 – 10
225 g biscuits (gluten free if necessary)
4 tbsp coconut oil, melted
2 x 300 g pack Clearspring Organic Silken Tofu, drained
325 g vegan friendly dark chocolate
1 tbsp cold strong coffee (optional but enhances the chocolate flavour)
For the honeycomb:
5 tbsp of sugar
2 tbsp golden or light syrup
1 tsp baking soda
raspberries for decorating
Use a food processor to turn the biscuits into crumbs. Tip into a bowl and add the melted coconut oil. Stir thoroughly to coat well and tip into a 20 cm loose bottomed round tin. Use a metal spoon to pack down the crumbs and push up the side of the tin to form the edge of the cheesecake. Place in the freezer to set for 30 mins.
Meanwhile melt the chocolate in a small bowl over a pan of simmering water. Combine with the tofu and coffee in a blender, or use a whisk, and blend until smooth and creamy. (If you want you can add a little sweetener to the mix, however I prefer my cheesecake dark and rich, not to mention the honeycomb and berries add extra sweetness). Pour into your prepared base and refrigerate for a couple of hours until set.
To make the honeycomb, start by lining a baking sheet with grease proof paper. Add the sugar and syrup into a large pan and bring to boil. Do not stir the mixture, but gently swirl the pan until the sugar has dissolved. Reduce to a low simmer and leave for around 5 minutes, until the sugar turns a golden caramel colour.
Remove the pan from the heat and quickly stir in the baking soda. Immediately pour the bubbling mix onto your prepared baking sheet (this needs to be done as quickly as possible). Leave the honeycomb to cool, it will harden and you can then break it up into pieces ready for use.
To serve, carefully remove the cheesecake from your tin and decorate with berries and the crumbled honeycomb.