This weekend I wanted to use up the odds and ends I had left over from the chocolate tart I made last week.
Because the tart was a little on the bitter side from the cocoa powder and the absence of refined sugar, I knew I wanted to fatty this recipe up a little with a can of chilled, full-fat coconut milk. I also subbed maple syrup for honey and made the crust out of almonds as opposed to pecans because I like that combination.
I pressed the crust mixture into a springform pan as you would with a Graham cracker crust in a regular cheesecake, poured the filling on top and kept it in the freezer for a few hours.
For the topping I chose to make a vegan ganache as I had 70% Dark Baker’s Chocolate that I wanted to use up. In a makeshift double boiler I melted two packages of the chocolate, added white sugar [gasp] and unsweetened almond milk until it was the consistency of Nestle Quick [for all of my 70’s and 80’s kids!].
I took the cake out of the freezer, removed the springform part of the pan and placed the frozen cheesecake on a cooling rack placed overtop of a large cookie sheet. I slowly poured the vegan ganache overtop of the cake until it was spilling over the sides. This was tricky as the ganache was hot so I had to work fast so that the cake kept its form. I used an icing knife to spread the ganache evenly over the top and sides and then back into the freezer she went.
When we were ready for dessert I placed the cake on a cake tray and added a raspberry border because everything is better when it’s fancy. To finish it off I reduced raspberries, sugar and vanilla extract in a pot, with a little cornstarch to make a nice sauce to spoon over each piece.
And this is why I am a voluptuous vegan…