O-me-ga...
Chocolate Cheezecake
6 tsp Ener-G Egg Replacer
1/2 cup warm water
1 cup non-dairy semisweet chocolate chips
24 oz nondairy cream cheese at room temp (I used Tofutti)
3/4 granulated sugar
1/2 tsp vanilla extract
1 crust of your choice in 9" pie pan or 9" springform pan
Preheat oven to 350 and lightly oil pan if using springform.
Whip egg replacer and water, with whisk, handmixer, or food processor until thick and creamy. Set aside.
Melt chocolate chips in a double boiler (you can make your own easily if you don't have one).
Use an electric mixer to blend the sugar, cream cheese, and egg replacer mix until smooth. Add melted chocolate and vanilla and mix with mixer until color is consistent throughout. Pour into prepared crust.
Bake for 50 minutes until the center barely jiggles when the pan is tapped.
Cool on a rack for an hour, then refrigerate 2 hours to overnight.
Colleen rocks. This recipe is from The Joy of Vegan Baking. The pages already stick together. I don't think I baked it long enough, but it was yummy anyway, and there's no risk of those yucky things that make you sick from eggs.
much love,
M.E.
1 comments:
I made it, too. The top didn't turn out as dark as the one in the picture, and the center was also soft. About 1/2 way through the slice, it is stable. Tastes great everywhere, though. =D
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