Baked Chocolate Cheesecake
This vegan baked chocolate cheesecake is incredibly creamy, rich, fudgy, and topped with a simple chocolate ganache. It features an easy Oreo crust and is made without dairy or eggs, offering a delightful dessert for all chocolate lovers. Perfect for freezing leftovers and enjoying at your leisure.
Instructions
- 1
Preheat your oven to 340°F (170°C). Grease an 8-inch (20cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan from every angle in a double layer of aluminum foil.
- 2
Add the cookies (16 oreo) with filling into a food processor and pulse until fine crumbs. Alternatively, crush them in a freezer bag using a rolling pin.
- 3
Combine the crumbs with vegan butter (0.25 cup) and stir until evenly moistened.
- 4
Transfer the mixture to the prepared springform pan and press firmly into the bottom and halfway up the sides. Place in the freezer or fridge to firm up while you make the filling.
- 5
Place the bittersweet vegan chocolate (9 oz) in a heatproof bowl and melt over a water bath, stirring occasionally.
- 6
In the meantime, beat the vegan cream cheese (21 oz) with an electric hand mixer until smooth and creamy. Mix in sugar (0.67 cup), cocoa powder (2 tbsp), cornstarch (2 tbsp) and vanilla extract (1 tsp) until combined. Add the non-dairy cream (0.75 cup) and melted chocolate lastly, stirring just until smooth and creamy to avoid air bubbles.
- 7
Place the prepared wrapped pan in a larger baking pan. Fill with the cheesecake mixture. Pour about 1.5 inch of hot water into the larger baking pan. Place it in your preheated oven and bake in the water bath for 1 hour.
- 8
Turn off the oven and let the cake sit in the oven for a further 30-60 minutes with the oven door cracked. The cheesecake will still be wobbly, but it will set as it cools.
- 9
Remove the cake from the water bath and place on a wire rack. Carefully remove the foil and run the tip of a knife around the sides of the pan. Cool to room temperature, then place in the fridge overnight before removing from the pan.
- 10
Heat the non-dairy cream (0.75 cup) + non-dairy cream (2 tbsp) in a small saucepan just until it starts boiling. Place the vegan chocolate (5.6 oz) into a bowl and pour the hot cream over it. Stir until the chocolate is melted and the ganache is smooth.
- 11
Pour ganache over your chilled cake. Place in the fridge until the ganache is set.
- 12
Slice and enjoy!
Nutrition Facts
Per portion