Recipe: Vegan Tiramisu Cheesecake

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Recipe: Tiramisu Cheesecake

SummaryMascarpone cheese is traditional in tiramisu, but I use tofu and tofu cream cheese to transform the classic dessert into an amazing dairy-free cheesecake with bold flavors reminiscent of the classic “pick me up” dessert.

Ingredients

  • 1½ cups vegan vanilla wafer crumbs
  • 3 to 4 tablespoons vegan butter, melted
  • 16 ounces vegan cream cheese, homemade or purchased
  • 1 (12- to 16-ounce) package firm silken tofu, drained
  • ¾ cup natural sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons strong brewed coffee
  • 1 tablespoon brandy, rum, or KahlĂșa or 1 teaspoon brandy extract or rum extract
  • Shaved vegan chocolate

Instructions

  1. 1. Bring all of the ingredients to room temperature. Preheat the oven to 350°F. Lightly oil the inside of an 8- or 9-inch springform pan.
  2. 2. In a small bowl, combine the crumbs and as much of the melted butter as needed to moisten the crumbs when stirred with a fork. Press the crumb mixture evenly into the bottom and up the sides of the prepared pan. Bake for 5 minutes, then set aside to cool.
  3. 3. In a food processor, combine the cream cheese and tofu until smooth. Add the sugar, cornstarch, coffee, and brandy. Process until smooth.
  4. 4. Scrape the mixture evenly into the prepared crust. Bake on the center oven rack until firm, about 45 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from the oven and set aside to cool to room temperature. When the cheesecake is completely cool, cover and refrigerate for at least several hours or up to overnight.
  5. 5. To serve, remove the sides of the pan, using a knife to loosen it if necessary. Scatter the shaved chocolate over the top of the cheesecake, and cut into wedges.
Diet type: Vegan
Number of servings (yield): 8

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