This blog is a celebration of the wonderful world of vegan cooking. Enjoy!

* The title of this blog refutes the dangerous idea that veganism is a weight-loss diet and that all vegans are skinny. Conversely, being a-not-so-skinny-vegan is also not the same as being overweight or unhealthy. All food intake must be part of a balanced lifestyle.

Sunday, August 1, 2010

Chocolate Cheesecake

My Dad loves cheesecake. He also has a bit of a cholestrol problem. So I served him up some of my chocolate cheesecake and he loved it. He said he could tell it wasn't real cheesecake, and it's true that it doesn't have the same heavy cheesy taste, but it's light and delicate and delicious. And very easy! The only con about this recipe is that it uses two tubs of vegan cream cheese. My favourite to use if Tofutti's Better Than Cream Cheese (which my local Coles stocks and I'm pretty sure you can get it at Woolworths too) but it's quite expensive. I also have a lot of trouble getting reasonably priced vegan chocolate cooking chips. So I normally just buy a dark vegan chocolate cooking block and chop it up. Takes time and is a bit messy! Still, it's worth it if you are having a dinner party and want to serve up something yummy!

Chocolate Cheesecake

6 tsp egg replacer
1/2 cup water
1 cup vegan semisweet chocolate chips
690g vegan cream cheese
3/4 sugar
1/2 tsp vanilla extract

Cookie Crust:
1 cup crumbled vegan cookies (I find chocolate ones are yummiest!)
1/2 vegan butter melted

Preheat oven to 180C (350F). Lightly oil a round springform pan. Mix crust ingredients together and press into bottom of the pan. Mix egg replacer and water together in small bowl (best done with electric hand mixer or food processor). Melt chocolate chips in the microwave or double boiler. Beat together cream cheese, sugar and egg replacer mixture in food processor (although I use a blender). Mixture should be smooth and fluffy. Add melted chocolate and vanilla to this and blend again. Pour into prepared crust.

Bake for 50 mins. Be really careful with baking time. The cheesecake centre should barely jiggle when the pan is tapped.

Remove from the oven and let it cool completely in the pan. Then move to a serving plate and cover with cling wrap and put it in the fridge overnight. If you need to serve it straight away you need to chill it for at least 2 hours.


  1. mmm, that looks delicious! I stumbled upon your blog googling Vegan Italiano :P I also have a vegan blog.

  2. I don't think I have any Italian recipes on here! That recipe comes from The Joy of Vegan Baking which is a great book you'd might like to try for your blog.