Chocolate Cheesecake

Name: Chocolate Cheesecake
Ingredients: 1 to 2 tablespoons brandy, rum, or water; 1 to 2 tablespoons brandy, rum, or water; 1 to 2 tablespoons brandy, rum, or water; 3¼ cups Cashew Cream Cheese; 1 cup evaporated cane juice or sugar; 1 cup evaporated cane juice or sugar; 1½ cups coconut milk; 12 ounces dark or semisweet chocolate, melted (see notes); 12 ounces dark or semisweet chocolate, melted (see notes); ½ cup maple syrup; 3 tablespoons cornstarch; 1 tablespoon Ener-G egg replacer; 1 tablespoon vanilla extract; 3 tablespoons canola oil; ⅓ cup unsweetened cocoa powder; ⅓ cup evaporated cane juice or sugar; ⅓ cup evaporated cane juice or sugar; ⅓ cup brown rice flour or whole wheat pastry flour; ⅓ cup brown rice flour or whole wheat pastry flour; ¾ cup hazelnuts

Preparation info

Makes One 8- or 9 inch Cheesecake (
16
Servings)

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Rich, delicious, and chocolaty, with the perfect amount of tangy bite from the homemade cream cheese and enhanced by a hazelnut crust, this cheesecake is quite addicting.

Ingredients

Crust

¾ cup hazelnuts
⅓ cup brown rice flour or whole wheat pastry flour
⅓<

Dessert
Vegan

Method

Preheat the oven and prepare the pan.

Preheat the oven to 350 degrees F. Line the bottom of an 8- or 9-inch springform pan with a round of parchment paper. Generously brush or spray the bottom and sides with oil.
Make the cr