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Magic Chocolate Cheesecake – Vegan & Gluten Free!

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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.

I highly recommend this easy, delicious recipe.  For the crust, I use either Lucy’s Chocolate Cookies or Lucy’s Chocolate Merry Mint Cookies (one of our yummy new holiday flavors).

Enjoy over the holidays, or any time! If you prefer a cheesecake made with dairy milk products we’ll link you to one soon.  Our friend Vanessa at Delight Gluten Free is about to publish one!  Stay tuned!

As you get started on this recipe:

Preheat your oven to 350 degrees F.

Grease a 9-inch spring form pan

Cook one small to medium sized potato in your microwave (I use a Yukon gold potato.)

Prepare Egg Replacer as follows:

Heat 1/3 cup soy milk (or other milk of your choice) for 32 seconds in your microwave

Add 4 ½ teaspoons of EnerG Egg Replacer

Stir with a folk until smooth and set aside to thicken

For Crust:

2 packages of Lucy’s Chocolate Cookies OR Lucy’s Chocolate Merry Mint Cookies

1/4 cup melted vegan margarine (I use Earth Balance Organic.)

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 Cheesecake:

1/4 cup melted vegan margarine (I use Earth Balance Organic.)

½ cup cocoa

¼ cup gluten free oat flour

¾ organic sugar

One small to medium sized potato, cooked and peeling removed (noted above)

Two 8 ounce packages vegan cream cheese

8 ounces vegan Ricotta cheese

½ cup vegan sour cream

Egg Replacer per directions noted above

(The Egg Replacer combination makes the cheesecake texture very much like a traditional NY Cheesecake.  You may omit it, for a more pudding-like result.)

4 teaspoons vanilla extract

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.  Add vegan cream cheese and blend, then add the vegan Ricotta, vegansour cream and Egg Replacer mixture along with vanilla.   Whip until smooth, but don’t over whip.  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.   Serve with a sprig of fresh mint or crumbled peppermint candy as a garnish.  Nice!

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5 Comments

  1. Hi Lucy,

    Any ideas for a substitute for the potato?
    I’m not eating nightshades.

    Thanks,

    Suja

  2. Hi Suja,

    Thanks for the potato-substitute question! You might try acorn squash instead. The potato provides additional plant cellulose to support the structure of the cake. I think acorn squash or something similar would possibly do well since the texture is similar and the taste and color are not too dominant. In fact, I might try this next time!

    Please do let me know how it works if you decide to try it! I hope you will find great success.

    Best,

    Lucy

  3. Where do you find vegan ricotta

  4. Pingback: Magic Chocolate Cheesecake | Savorfull

  5. Hi Janine – you should be able to find vegan ricotta cheese at Whole Foods Market and many smaller natural food stores. Tofutti makes a good vegan ricotta!

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