Here's the thing... I hate silken tofu. I hate the feel of it. I hate its strange, gelatinous texture and the slimy way it slurps out of its aseptic packaging and sits there, quivering and staring at me until I blend it or run out of the kitchen, screaming in terror and disgust.
So, I simply don't use it unless I absolutely have to. I'll always try to modify a recipe to use regular tofu, if at all possible. Therefore, my experiment creating a peanut butter-chocolate layered cheesecake was... extra experimental.
I'm happy to report it worked.
This cheesecake has a very thick graham crust, a layer of chocolate cheesecake, a layer of peanut butter cheesecake, and a layer of traditional vanilla cheesecake.
The first bite was bliss. The second was almost orgasm-inducing. By the third sweet, rich bite I realized I actually wouldn't mind dying at that very moment, except it would mean I wouldn't get to finish the entire slice.
I hope you find it equally gasp-worthy.
Sorry for all the photos. I just couldn't stop taking them. It was so beautiful!
Vegan Peanut Butter S'mores Cheesecake
1 - 14.4 oz. package graham crackers (Check for honey, milk and whey)
1/2 c. dairy-free margarine, melted (I use Nucoa, which my local Fred Meyer has strangely stopped stocking, but I can still find it at Safeway and even *gasp* Walmart.)
Preheat oven to 325 degrees.
Use a food processor or blender to whiz the graham crackers into fine crumbs. Add melted margarine and stir thoroughly. Press into bottom of lightly oiled 9-inch spring-form pan.
Tip: Cut a circle of parchment or waxed paper slightly smaller than bottom of pan and line for easy removal from pan.
Bake for 5 minutes and remove from oven. Set aside.
1 - 14 oz. package firm tofu (not silken)
1/2 c. soy milk
1 8 oz. package vegan cream cheese (I use Tofutti Better Than Cream Cheese)
3/4 c. cane juice crystals or vegan sugar
3 T. egg replacer powder (I use Ener-G. Do NOT prepare "egg;" just use the powder.)
2 T. lemon juice
1/2 T. vanilla extract
1 c. dairy-free chocolate chips, melted (Use microwave, stirring every 30 seconds.)
1/2 c. smooth peanut butter (Tip: spray measuring cup with nonstick spray before filling)
Dairy-free chocolate chips and chocolate syrup (for garnish)
Put tofu and soy milk into a large blender pitcher or food processor and blend until creamy. (I use the blender attachment on my Magic Bullet.) Add cream cheese and blend until smooth.
For chocolate layer, combine melted chocolate chips with one cup of reserved cheesecake filling, mixing until smooth. Pour over graham cracker crust and evenly spread.
Optional Note: At this point, you may refrigerate the crust and first layer for 30 minutes to make spreading the peanut butter layer easier. I didn't. It worked out fine, though I believe my feelings of urgency may have had a negative result on the evenness of my layers.
Optional Note: Again, you may pop your project into the refrigerator to allow the second layer to set before spreading the final layer. If you insist.
Spread remaining filling over top of peanut butter layer.
Heat oven to 350 degrees.
Wrap bottom of spring-form pan with several layers of foil.
If you're lucky enough to live with an active or former firefighter like Mr. Wright, have him use hot pads to put the bubbling setup into the oven. Firefighters are accustomed to performing under conditions which may leave them with third degree burns. Not so lucky? You'll have to manage on your own. Please be careful!
Bake until cheesecake begins to pull away from edges of pan - about 55 to 60 minutes. Don't let it brown!
CAREFULLY remove pan from oven (or have your firefighter do it). Let stand for 15 minutes, then carefully remove spring-form from larger pan and peel away foil. Chill for two or more hours before serving. The longer, the better.
Garnish with chocolate chips and drizzle with chocolate syrup before serving.
"Like" Sexy Vegan Mama on Facebook!