Kahlua Chocolate Cheesecake
Adapted and veganized from this recipe.
¾ c. raw almonds
¾ c. flour (I used whole wheat)
1/4 c. cocoa powder
¼ tsp salt
¼ c. oil (canola or melted coconut)
¼ c. agave or maple syrup, or a mix
For the cheesecake:
200 g dark chocolate (2 dark chocolate bars)
1 and ¾ Tofutti plain cream cheese containers (400 g)
½ c. sugar
½ c. firm silken tofu
2 tbsp cornstarch
2 tbsp hot water
1 c. Mimicreme, unsweetened (or other very thick vegan cream)
5 tbsp Kahlua
For the crème topping:
½ c. cashews, soaked for 30 minutes
1 tbsp apple cider vinegar
2 tbsp Kahlua
2-3 tbsp Mimicreme, or more for consistency
Preheat the oven to 375 F. Lightly oil a 20-cm spring form pan.
Grind the almonds into crumbs in a food processor. Add the flour, cocoa and salt. Process until combined. Turn the flour mixture into a medium bowl, add the oil and agave, and stir to combine. Press the mixture firmly into the bottom of the spring form pan, and bake for 10 minutes, until it’s firmed up slightly.
Break the chocolate into pieces into a microwave-safe bowl, and microwave in 30-second increments until melted, stirring each time. Set aside.
Blend the silken tofu in a small blender (I used my Magic Bullet) until pureed and no chunks remain. Combine the cornstarch and hot water in a small bowl. Set aside.
In a large mixing bowl, beat the cream cheese and sugar with electric beaters until fluffy. Slowly add the tofu and cornstarch mixture and blend. While blending on low power, add the Mimicreme, Kahlua and melted chocolate and blend until combined. Pour the mixture on top of the pre-baked crust, and bake in the oven for about an hour, until the top is shiny, a bit wobbly and darker in the center. Loosen the edges of the cheesecake with a knife and cool on a counter, transferring to the fridge after it’s cooled down a bit. Refrigerate for 3 hours or more.