Rum and Chocolate Cheesecake

Rum and Chocolate Cheesecake

13
WINNIE YEUNG 0

"This vegan cheesecake tastes wonderful just as it is without any decoration, but you may wish to arrange halved strawberries or other fruits around the rim and sprinkle chopped nuts in the center."
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Ingredients

3 h servings 387 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
  2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
  3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

That photograph is gorgeous. How did you make the cheesecake with rings?

Most helpful critical review

While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, ...

That photograph is gorgeous. How did you make the cheesecake with rings?

While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the pan, ...

As a cheese fiend and dairy lover, I don't normally make vegan desserts unless it's a special request. This one is so beautiful, it's hard for anyone to resist. Nice job. (I did use butter inste...

This is a flawless recipe. I have been baking for years, but this was my first vegan dessert. The batter is creamy and easy to work with, and the proportions of ingredients are right on. For ...

The best non - diary cheesecake I hace ever had!!!!!!!!! Many thanks for sharing it,Winnie! Best regards, Kata

The chocolate part of the cheesecake is very good, but the vanilla part has a noticeable tofu taste. Unless you really like the taste of tofu for dessert, I would recommend increasing the cocoa...

This is good, but you could definitely taste the tofu in the recipe as posted. I tried it again, substituting creme de menthe for the rum, and it was much yummier.

This cheese cake definitely had a tofu aftertaste. The first bite did put me off, but after a couple more nibbles, I started to get used to it. It was extremely dense and moist. I opted to use a...

This is great cake. I made it just as the recipie said and I didn't get any fancy swirling patterns, but I wasn't hoping for any anyway.