Magic Chocolate Cheesecake

Magic Chocolate Cheesecake
Staff Writer
Thinkstock_iStockphoto

Once again cocoa is magic! All the ingredients in this vegan, gluten-free cake are wonderful; and yet again, cocoa really makes it work. That’s true with other cakes I’ve made, too. Cocoa is a star ingredient.

12
Servings
215
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • packages of Lucy’s Chocolate Cookies or Lucy’s Chocolate Merry Mint Cookies
  • 1/4  Cup  melted vegan margarine

For the cheesecake

  • 1/4  Cup  melted vegan margarine
  • 1/2  Cup  cocoa
  • 1/4  Cup  gluten-free oat flour
  • 3/4  Cups  organic sugar
  • small- to medium-sized potato, cooked and peeling removed
  • (8-ounce) packages vegan cream cheese
  • 8  Ounces  vegan ricotta cheese
  • 1/2  Cup  vegan sour cream
  • Egg replacer
  • 4  Teaspoons  vanilla extract

For the egg replacer

  • 1/3  Cup  soy milk
  • 4 1/2  Teaspoons  egg replacer

Directions

For the crust

Use a food processor, or your favorite cookie crushing method, to make cookies crumbs and then pulse in the melted buttery spread.  Dump this mixture into your spring-form pan. Smooth and press the crumbs lightly and set pan aside.

For the cheesecake

Mix the margarine and cocoa together and set aside. Use your electric mixer with the whip attachment to blend thoroughly the oat flour, sugar, and potato. Make sure potato lumps are resolved.  dd vegan cream cheese and blend, then add the vegan ricotta, vegan sour cream, and Egg Replacer mixture along with vanilla.  Whip until smooth, but don’t overwhip. Pour batter onto crumb crust and smooth top. Bake for 56 minutes. Allow to cool for about 90 minutes and then refrigerate thoroughly before serving.  

For the egg replacer

Heat soy milk in microwave for 32 second.s Stir with a folk until smooth and set aside to thicken.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
4g
17%
Cholesterol
10mg
3%
Carbohydrate, by difference
21g
16%
Protein
6g
13%
Vitamin A, RAE
30µg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
53mg
5%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
6µg
2%
Iron, Fe
4mg
22%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
92mg
13%
Selenium, Se
7µg
13%
Sodium, Na
235mg
16%
Water
22g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.