Chocolate Espresso "Cheese" Cake
2 packages vegan cream cheese (I use Tofutti)
2 packages x-firm silken tofu, drained
1/3 cup espresso or strong coffee
3/4 cup Sucanat (you can probably substitute vegan brown sugar)
1/4 cup pure maple syrup
egg substitute for 3 eggs (Ener-G)
6-8 oz. melted semi-sweet vegan chocolate chips (or carob)
1 teaspoon vanilla
1/2-1 teaspoon cinnamon
Graham cracker crust :
about 1 cup whole wheat graham cracker crumbs
1-1 1/2 tablespoon soy margarine
1 tablespoon Sucanat or sugar
Preheat oven to 325.
Prepare crust: In food processor pulse all ingredients until crumbs are moistened. Press into bottom of a 9" spring form pan (about 2 1/2" deep). (Press crumbs about 1/4" up the sides as well). Bake for 5 minutes.
'Cheese'cake: In a food processor blend the silken tofu and cream cheese until smooth. Add the coffee, sweetener, egg replacer, melted (& cooled to room temp) chocolate, vanilla, & cinnamon and blend until completely smooth scraping down sides as necessary.
Pour over cooled crust. Smooth top.
Bake at 325 for about an hour. Check cake to see if it has firmed up. It may need to go more than an hour. Cake is done when it is set in the center. If it jiggles it needs to go longer. Don't insert toothpick in the center. When the cake is soft but set in the center, turn off oven and leave in until the oven has cooled. Remove and make sure the cake is cooled to room temperature before you cover it with plastic wrap. Cover the pan with plastic wrap (do not let plastic wrap touch cake) Refrigerate at least 6-8 hours until completely chilled. It tastes even better when it is refrigerated overnight.
Remove sides of pan to cut & serve. Garnish with fresh raspberries. YUM