This cheesecake is very easy to make and incredibly versatile so don’t be afraid to create your own version! While it is easy to make, it does take a long time before it is ready to eat, so if you want it for dessert either make it the day before or in the morning. All of the ingredients used are available in Coles, so there’s no need to go out of your way to get specialty vegan ingredients for this one. Most importantly though, this vegan cheesecake is absolutely delicious! If your after that real cheesecake taste, this won’t disappoint.
1 ¼ cup biscuit crumbs ( I have used Arnott’s Nice biscuits)
3 tablespoons of vegan margarine, melted (I use Nuttelex)
3 tubs of Toffuti Better Than Cream Cheese
¾ cup white sugar
1 teaspoon vanilla extract
The equivalent of 3 eggs using egg replacer powder
¾ cup of “milk” chocolate chips, melted (I use Sweet Williams found in the health food isle)
Preheat oven to 175° C.
Stir together the biscuit crumbs and margarine and press into a greased 9'’ spring form cake tin. If you don’t use spring form it may prove very tricky to remove.
To make the filling beat the cream cheese, vanilla and sugar together. Add the egg replacer to the mixture, beat again and then slowly add in the melted chocolate chips until the mixture is smooth and blended together. Pour the filling over the crust and cook in the oven for 50 minutes (fan force).
Once cooked, run a knife around the edge of the cake to loosen and wait till cool before removing the rim of the cake tin.
Refrigerate for at least 4 hours before serving or the cake won’t have set.