Chocolate Raspberry Cheesecake
 
Prep time
Bake time
Total time
 
Chocolate Raspberry Cheesecake Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: serves 8-10 ppl I will only use Tofutti Brand Cream Cheese for my BAKED recipes *non baked recipes you can use any brand you like I have tried other brands with major FAILS as they turn to an oily soup when baked.
Tofutti seems to be the only one that I can actually BAKE with. *not sponsored
Serves: 8-10 people
Ingredients
  • For the Crust
  • 8ounces (approximately 1½ cups) of your favorite cookie crushed to fine crumbs
  • 4 Tablespoons Vegan Butter Melted
  • For the Cheesecake Batter
  • Tofutti Cream Cheese *see note above 16ounce (454g)
  • Granulated Sugar 1 cup (200g)
  • Vegan Butter melted 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
  • Cornstarch 4 Tablespoons (32g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Plant Milk * I use soy milk 6fl oz (177ml)
  • Vanilla Extract 3 teaspoons (15ml)
  • ½ Recipe Vegan Ganache
  • ¼ Recipe Vegan Mirror Glaze
Instructions
  1. Prepare the crust for this cheesecake by placing your cookies in a food processor and grind to fine crumbs
  2. Add the melted vegan butter and pulse until the mixture resembles wet sand
  3. Press this mixture into the bottom of your greased & parchment lined 7" cake pan then freeze while you prepare the cheesecake batter.
  4. Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
  5. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  6. Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 1 hour
  7. After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
  8. Remove the cheesecake cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
  9. Loosen the sides and bottom of the cheesecake pan with a blowtorch OR by submerging the pan into hot water and running a small spatula around the edges
  10. Invert into your serving platter and then garnish with the vegan ganache & mirror glaze as pictured OR just add fresh raspberries to the top for a simpler preparation
Notes
Cheesecake must be kept refrigerated at all times, store loosely wrapped for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/chocolate-raspberry-cheesecake/