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Vegan Geman Chocolate Cheescake

German Chocolate Cheesecake

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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 1 -7" cake

Ingredients
  

  • For the Cheesecake:
  • Vegan Cream Cheese 2 packages 16oz (454g)
  • Vegan Semi Sweet Chocolate 1 cup 6 ounces
  • Vegan Granulated Sugar ¾ cup 150g
  • Cornstarch 2 Tablespoons 16g
  • Cocoa Powder 2 Tablespoons 12g
  • Salt ¼ teaspoon
  • Vanilla Extract 2 teaspoons 10ml
  • Lactic Acid 1 teaspoon
  • OR Apple Cider Vinegar 2 teaspoons 10ml
  • Vegan Butter 2 Tablespoons 28g
  • Plant Milk ¾ cup 177ml

For the Crust:

  • Vegan Chocolate Sandwich cookies 15 170g
  • Vegan Butter 4 tablespoons 56g

For the German Chocolate Topping:

  • Medjool Dates 1 cup packed
  • Plant Milk ½ cup 118ml
  • Hot Water 2 Tablespoons 30ml
  • Shredded Sweetened Coconut 1 cup 120g
  • Toasted Pecans ¾ cup 100g

For the ganache rosettes

  • Semi Sweet Vegan Chocolate 4 ounces 113g
  • Plant Milk ¼ cup 60ml

Instructions
 

  • First prepare the crust by grinding the cookies in a food processor until fine. Add the melted vegan butter and process to the consistency of wet sand.
  • Press into the bottom of a greased and parchment lined 7" cake pan and freeze while you prepare the filling
  • For the cheesecake combine the vegan chocolate and soy milk in a sauce pot over low heat and melt while stirring constantly, whisk smooth
  • Add the cocoa powder and whisk smooth
  • Combine all the cheesecake ingredients together in a food processor along with the chocolate mixture (no need to cool) and process smooth
  • Pour into the prepared crust and bake in a water bath in a preheated 335°F oven for 1 hour
  • Turn the oven off and let the cheesecake cool in the oven
  • Refrigerate overnight
  • The next day prepare the ganache by combining the chocolate and milk in a small saucepot and melt over a low heat stirring constantly. Allow it to set at room temperature to a pipe-able consistency.
  • Then unmold the cheesecake and prepare the German Chocolate Topping by combining the dates, hot water, almond milk and salt in a high speed blender or food processor.
  • Blend smooth then fold in the coconut and toasted pecans
  • Top the cheesecake with the topping and serve

Notes

Cheesecake must be kept refrigerated.
Store in an airtight container for up to 8 days
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