Name: Chocolate Cheesecake
Yield: Makes One 8- or 9-inch Cheesecake (16 Servings)
Ingredients: 1 tablespoon vanilla extract; ¾ cup hazelnuts; ⅓ cup brown rice flour or whole wheat pastry flour; 12 ounces dark or semisweet chocolate, melted (see notes); 1½ cups coconut milk; 1 to 2 tablespoons brandy, rum, or water; 1 cup evaporated cane juice or sugar; 3¼ cups Cashew Cream Cheese; ⅓ cup unsweetened cocoa powder; 1 tablespoon Ener-G egg replacer; 3 tablespoons canola oil; ⅓ cup evaporated cane juice or sugar; ½ cup maple syrup; 3 tablespoons cornstarch

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<

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

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Ingredients

Crust

Method

Part of