Wednesday, June 27, 2007

Kicked Up Chocolate Mint Cheesecake

Kicked Up Chocolate Mint "Cheesecake"
This is my submission to Urban Vegan's Gone Wild! I could not get a decent pic, which was very annoying, but this is the best of the bunch.

Totally decadent, delicious and deadly; it was simple to make.

Kicked Up Chocolate Mint Cheesecake:

28 Newman's Own Chocolate Mint "Oreo" Cookies

3 tbsp melted earth Balance

16 oz Tofutti Better than Cream Cheese

12 oz extra firm silken tofu

2/3 cup sugar

1 capful coconut extract

1 1/2 capfuls mint extract

1 capful vanilla extract

several drops green food coloring

1/2 tsp salt

1/4 tsp cayenne

12 oz dark chocolate chips

2 tbsp earth balance

1 tbsp espresso powder

3/4 tsp agar powder

1 tsp cornstarch

1/3 cup water

Method:

Process cookies into fine crumbs, add melted earth balance and press into a 9 inch springform pan. Set aside.

Add the next 7 ingredients and process until very smooth.

In a saucepan, heat the agar, cornstarch and water mixture over medium high heat, whisking constantly until it turns clear. Then stir the agar mixture into the cheese mixture and process until totally smooth. Remove 2/3 of the mixture and set aside.

Melt the margarine and chocolate chips and espresso powder in a microwave for 60 seconds. Stir and let melt. If need be, continue to heat in 10 second intervals until it is melted. Stir the melted chocolate into the remaining cheese mixture in the food processor and blend until totally smooth.

Set aside around a cup or so of the filling . Pour the remaining chocolate mixture into the bottom of the springform and the reserved mint cheese mixture over it. Bake at 350 for around 30 minutes. Chill at least 12 hours. Top with the reserved chocolate filing mixture and sprinkle with cayenne if desired. I served mine with vegan dinner mints.

Enjoy!!

23 comments:

  1. WOWZERS.

    I have no words!

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  2. i can't see it, i can't see it... i wish i could see the photograph! i'll try again tomorrow...

    It sounds so good!!!

    Cayenne, 'eh? Hmmmmmm...

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  3. WOW!!! what a cheesecake, yum.

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  4. such vibrant colors!! great-looking cheesecake you've got there

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  5. My husband would just adore this cake! He's always been crazy about minty chocolate, and this looks like the ultimate in YUM!

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  6. It looks beautiful.

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  7. Oh dear.... Didn't you know that I can't resist chocolate mint anything???

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  8. Hubs and I are head over heels in love with chocolate-minty stuff. Mmmmm! I love the addition of cayenne. You never cease to amaze me.

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  9. A surprise post in the middle of the week. How do you find the time? My hubby would love it if I made this. Thanks for sharing the recipe. By the way the picture looks good to me!!!

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  11. Oh me oh my. After chocolate/orange, chocolate/mint is my favorite combination, and this cake does it decadent justice.

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  12. whoa. that's amazing. you're amazing. how do you do it!!!

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  13. WOW! i see it now. Mel, this is sinfully decadent. And i love it!

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  14. That sounds and looks awesome! I don't understand the filling instructions, though - as far as what you combined and when it was added!

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  15. ridiculously decadent! I love mint. I love chocolate. I love cheesecake. And all those things in one yummy cake...

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  16. If you have time, can you help me out with this:

    In a saucepan, heat the agar, cornstarch and water mixture over medium high heat, whisking constantly until it turns clear. Then stir the agar mixture into the cheese mixture and process until totally smooth. Remove 2/3 of the mixture and set aside.

    Melt the margarine and chocolate chips and espresso powder in a microwave for 60 seconds. Stir and let melt. If need be, continue to heat in 10 second intervals until it is melted. Stir the melted chocolate into the remaining cheese mixture in the food processor and blend until totally smooth.

    Set aside around a cup or so of the filling and pour the rest of the mixture into the springform pan. Bake at 350 for around 30 minutes. Chill for at least 12 hours. Top with the remaining filling mixture and sprinkle with cayenne if desired. I served mine with vegan dinner mints.

    ----------
    It seems you have the 2/3 mixture and then the 1/3 mixture plus teh chocolate. You say to add the filling except for one cup and bake it. It seems you would have the 1 cup of the mint mixture left and then also the chocolate mixture. So is part of the mint mixture not baked? I'm so confused! Thanks.

    ReplyDelete
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