Rum and Chocolate Cheesecake

Rum and Chocolate Cheesecake

13
WINNIE YEUNG 0

"This vegan cheesecake tastes wonderful just as it is without any decoration, but you may wish to arrange halved strawberries or other fruits around the rim and sprinkle chopped nuts in the center."

Ingredients

3 h {{adjustedServings}} servings 387 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
  2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
  3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
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Reviews

13
  1. 14 Ratings

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That photograph is gorgeous. How did you make the cheesecake with rings?

While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, ...

As a cheese fiend and dairy lover, I don't normally make vegan desserts unless it's a special request. This one is so beautiful, it's hard for anyone to resist. Nice job. (I did use butter inste...