Double Chocolate Cheesecake

1 comment

My first vegan cheesecake, a pretty successful experiment … only for the true chocolate lovers…

2 abundant handfuls of vegan biscuits
1/2 block of margarine
2 teaspoons of corn malt
1 block of silken tofu
1 packt of soy cream
1 heaped teaspoon of agar agar powder
brown sugar, to taste
1 pinch of vanilla bourbon
2 teaspoons unsweetened cocoa powder
dark chocolate drops at your will

For the base, mix the crushed biscuits with melted margarine in a saucepan, then add the malt. Pour the mixture into a spring cake tin, lined with baking paper on the base, and level well. Put in the fridge. Meanwhile, prepare the cream. Whip the soy cream with tofu, sugar, cocoa and vanilla. In a saucepan, dissolve the agar agar in a little cold water and then add 2 tablespoons of the prepared mixture, let it boil, stirring constantly for 5 minutes, then add the mixture thus obtained to the remaining cream. Finally, add lots of chocolate chips. Pour the cream on the biscuit base, level and cover with more chocolate drops. Refrigerate for 4-5 hours. The result will be this one… have a good dessert!

Double chocolate as I wasn’t satisfied by the cocoa powder and I wanted to go overboard with the drops of dark chocolate, my passion. As a first experiment, I got a good result. Surely, next time I’ll make a much more consistent base and use more agar agar, perhaps it was not enough for this amount of liquid, but the thickening effect worked anyway. A special thanks to Elly, who made me dream and gave me the input with her cheesecakes, although, of course, she is unbeatable! Have a good evening you all!

Chef: Debveg from VeganBlog

  1. melissa 30 June 2012 at 06:37

    Hi there!!! sounds excellent. I would recommend 2 teaspoons of agar agar, it’s the dose I use and it works well – I think it’s about 1 teaspoon to thicken 500ml of liquid.

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