King Missile vegan chocolate cheesecake
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Ingredients
Filling
Crust
Strawberry sauce
Instructions
Filling
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Remove tofu from package and wrap in cheesecloth and place in between a couple of containers. and put upside down. Place a heavy object on top and let the excess water drain from the tofu. ~20 minutes.
  3. While tofu is draining place chocolate chips in a double boiler and melt, stirring occasionally.
  4. Place drained tofu in blender and break up a bit. Add remaining filling ingredients and blend until fully incorporated and smooth. Be sure to scrape down the blender a few times.
Crust
  1. Place graham crackers in a bag and beat with a mallet until fine crumbs.
  2. Place graham crackers, cocoa powder, sugar and salt in a bowl and blend together.
  3. Add butter and thoroughly mix until everything is moist.
Assemble and bake
  1. Put graham cracker crust in a buttered 9 inch spring form pan. Spread to all the edges and then firmly press into pan.
  2. Pour filling mixture over crust and then with a spatula spread and smooth so top is even. Bang pan on counter a few times to remove air bubbles.
  3. Bake in 325 degree Fahrenheit oven for 45 minutes. Let cool at room temperature for 30 minutes then chill in refrigerator for a few hours, preferably overnight.
Strawberry sauce
  1. Slice all strawberries very thin, put all but three berries in a pot, add salt, sugar, and lemon and put on med heat. cook until berries dissolve in the sauce, as they cook you can mash with a masher or spoon to help them along. Once you have a thick sauce add the remainder of the strawberries and cook a couple minutes more. Put sauce in refrigerator to cool.