New York–Style Baked Chocolate-Swirl Cheesecake

Name: New York–Style Baked Chocolate-Swirl Cheesecake
Yield: Makes 12–16 servings
Ingredients: 2 teaspoons whole psyllium husk; ¼ cup water; 2 cups gluten-free old-fashioned rolled oats; ½ teaspoon cinnamon; ½ cup maple syrup; 2 cups cashews, soaked in water for 4 hours; ¼ cup maple syrup; ½ teaspoon sea salt; 1 (12 ounce) block extra-firm silken tofu, drained; 3 tablespoons unsweetened cocoa powder; ¼ cup coconut sugar; Pinch sea salt; 1 tablespoon pure vanilla extract; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons unsweetened cocoa powder; 1 teaspoon maple syrup; 2 tablespoons Filling; 3 tablespoons coconut sugar; 1 cup sunflower seeds; 3 tablespoons arrowroot starch

Preparation info

Makes
12–16
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A lot of vegan cheesecakes are a) made almost entirely from coconut oil or b) like ice cream cakes where they’re kept in and served from the freezer, and I love those! But I tried for almost a year to make a creamy yet firm baked plant-based cheesecake that could be served at room temperature without the risk of melting. And I finally nailed it! I like to make this when I’m serving a crowd and need a dessert I can make ahead of time that has that wow factor.