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Magic Chocolate Cheesecake

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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.

Ingredients

For the crust

  • 2 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
  • 1 small- to medium-sized potato, cooked and peeling removed
  • 2 (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.