Makes one 23cm cheesecake
For the filling
Egg replacer made up to the equivalent of 4 eggs
1/2 cup water
1 cup vegan 'milk' chocolate chips (I use Sweet William brand)
690g soy cream cheese (at room temperature)
3/4 cup sugar
1/2 tsp vanilla extract
For the base
1 cup crushed vegan cookies (I use Ogran Outback Animals Chocolate Biscuits which I get from Coles/Woolworths and use a food processor to crumble them)
1/4 cup Nuttelex, melted
1. Preheat the oven to 180 degrees C and lightly oil a springform cake tin.
2. In a bowl, mix together the cookie crumbs and melted Nuttelex until will blended. Firmly press mixture into the bottom of the cake tin. Set aside.
3. Using a food processor, whip the egg replacer and the water together until it's thick and creamy. Set aside.
4. In a large bowl and using an electric mixer on medium speed, beat together the cream cheese, sugar, and egg replacer mixture until smooth and fluffy, scraping down the sides of the bowl as needed.
5. Melt the chocolate chips either in the microwave or using a bain-marie. Add melted chocolate and vanilla extract to the cream cheese mixture and blend thoroughly.
6. Pour mixture into the springform tin with prepared crust and bake for 60 minutes. Remove from the oven and cool completely. Transfer to a serving plate, cover with cling-wrap, and chill in refrigerator for at least 2 hours, though preferably overnight.
7. Eat, and eat, and eat that absolutely delicious cake!
Happy eating! :)
