Double Chocolate "Cheese"cake
1 (14-ounce) bag graham cracker crumbles (or ready made graham cracker crust)
3 tablespoons oil [u]"Cheese"cake[/u]:
1 (12-ounce)package light silken tofu
1 (8-ounce) vegan cream cheese (I use Tofutti better then cream cheese)
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup cocoa (approximate, add to taste)
1/2 cup confectioners sugar (approximate, add to taste)
chocolate chips/ chocolate syrup, to taste (optional)
instant coffee/coffee syrup, to taste (optional)
brown sprinkles or "jimmies" as we call them in Boston, to taste (optional)
1. Preheat oven to 325 degrees F.
[u]Crust[/u]: (Skip if not making homemade crust.)
2. Mix graham cracker crumbles with oil and press in a 9" round pan. Bake for 5 minutes, then take out and set aside.
[u]"Cheese"cake[/u]:3. Using electric mixer or blender, blend tofu, cream cheese, cornstarch and vanilla until smooth. Add cocoa and sugar a little bit at a time blending well in between each addition. IMPORTANT: don't forget to taste each time you add an ingredient to make sure you get the taste and consistency you want. Add optional ingredients according to personal taste (I added chocolate syrup and coffee bits).
4. Pour mixture into 9" round pan and cover entirely with foil. Bake for 1 hour and 30 minutes. Take off foil and bake for an additional 15 minutes.
5. Allow to cool at room temperature and then put in refrigerator. Add brown sprinkles on top or vegan whipped cream and dig in!
Source of recipe: I followed the recipe on the Nasoya website but I couldn't find chocolate silken tofu so I modified it with cocoa and confectioners sugar. Keep in mind I don't tend to measure stuff, so adjust the cocoa and confectioners sugar measurement according to your palate