This Chocolate Cheesecake is the ultimate in decadence! It’s very rich and has a similar taste and texture to non-vegan cheesecake. 

Stuff you’ll need:

Base:

• 1 packet of vegan digestive cookies, crushed (approx 1 ½ cups once crushed)
• ½ c vegan margarine

Filling:

• 3 tbsp egg replacer
• ½ c water
• 1 block of silken tofu (about 300g)
• 1 tub of sheese or tofutti cream cheese (about 250g) 
• ¾ c unrefined sugar
• 1 tsp vanilla essence
• 1 ½ blocks of dark chocolate (about 150-200g)

How to make it:

1. Pre-heat your oven to 180°C and grease a spring-form cake tin with vegetable oil (I also put a sheet of baking paper over the bottom of the pan so it’s easy to remove)
2. Crush the digestive cookies in a blender or food processor 
3. In a bowl mix the crushed cookies with the vegan margarine until you have a dough-like consistency
4. Press this evenly into the bottom of your cake pan
5. Whisk the egg replacer and water together in a small bowl
6. In a blender or food processor combine the egg replacer mixture, silken tofu, vegan cream cheese, sugar and vanilla essence, blend until smooth.
7. Using a microwave or a metal bowl placed over a small pot melt the dark chocolate (be careful not to burn it or to allow any water to get in)
8. Pour the melted chocolate into the blender and blend well
9. Pour the entire mixture into the cake tin and bake until the top starts to dry out and the edges pull away from the tin slightly. (It shouldn’t wobble as if still not set)
10. Cool on a wire rack while still in the cake tin, then release and remove the sides of the tin
11. Leave to firm in the fridge for a few hours if you have time as this will give a better texture (it also makes it easier to use the baking paper to transfer the cheesecake to a plate or platter)
12. Serve with grated chocolate, vegan cream or ice cream