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From: Bryanna (
Subject:         Re: Vegan White Chocolate Cheesecake ?
Date: March 12, 2009 at 2:24 pm PST

In Reply to: Vegan White Chocolate Cheesecake ? posted by kev on March 12, 2009 at 8:38 am:

This may not be the best choice for a last-minute
dessert. First of all, vegan white chocolate can
be hard to find. It is available online here:

Or, you can make your own, but that necessitates
you having a ready supply of food-grade cocoa
butter with no additives (amazon carries it, when
you have time to order it).

Here is "My Sweet Vegan" cookbook author Hannah
Kaminsky's recipe:

Hannah Kaminsky's White Chocolate

1/4 Cup (2 Ounces) Cocoa Butter
1 Teaspoon Vanilla Paste (or Extract… I just like
the way the flecks of real vanilla bean look)
1/3 Cup Confectioner’s Sugar
1/2 Teaspoon Soymilk Powder
Pinch Salt

Place your cocoa butter in a microwave-safe bowl
and nuke it for just a minute or two, so that it
liquefies. Be sure to keep an eye on it at all
times, as it has a much lower melting point than a
bar of finished chocolate. Once completely melted,
quickly stir in the remaining ingredients, being
thorough so as to break up any clumps of sugar and
completely dissolve everything into the molten fat.
Don’t worry if it looks rather yellow at this
stage, just pour everything into your molds and it
will be alright. Tap the molds on the counter
lightly so as to remove any air bubbles, and don’t
even think about touching them again for the next
few hours while they set up. I highly recommend
parking them in the fridge to speed up the process…
Just don’t forget about them in there!

Congratulations, you have your very own white
chocolate! Now what, you may ask? Well, I still
wouldn’t recommend munching on it like you would a
standard candy bar because it’s tooth-achingly
sweet on it’s own, but add it into other recipes
and it will shine.

Here's Chef deb's recipe:

Vegan White Chocolate
By Chef Deb

1/2 cup cocoa butter (food-grade only!)
1/3 cup natural sugar
1/3 cup soymilk powder
1/2 cup water
1/2 tsp powdered soy lecithin (granules ground to
powder OK)
1 tsp vanilla powder

Mix water, soymilk powder, and sugar in the top pan
of a double boiler.
Cook over medium heat, stirring constantly, until
sugar is melted.
Turn off heat.
Mix in cocoa butter, stirring until blended.
Mix in lecithin, stirring until blended.
Mix in vanilla powder, stirring until thoroughly
Pour onto a greased plate.
Let cool completely.
Break into pieces.
Store in ziplock bags.
Keep refrigerated.

As for the cheecake part-- here's my recipe:


This is a small cheesecake for the simple reason
that we usually overeat the big, thick ones (you
are supposed to eat a small slice of those, but who
ever does?). This tofu cheesecake is relatively
low in fat, but is creamy and rich, AND very easy
and quick to make. We thought it the best tofu
cheesecake we'd ever tasted, and the fat-free
graham cracker crust is excellent. (You can use
your own crust or the one in the recipe above, if
you like.)

The recipe may be doubled for a deeper pan (10”
spring form). In this case, bake for 50-minutes at
325 degrees F. (And double the crust recipe, too.)

3/4 c. graham cracker crumbs
3 T. light corn syrup or Earth Balance

1 (12.3 oz.) box extra-firm SILKEN tofu
1/3 c. chopped shelled Brazil nuts OR raw organic
cashew pieces, ground finely in a mini-chopper or
coffee/spice mill
6 T. light granulated unbleached or white beet
juice of one large lemon (about 5 T.)
finely-grated zest of half a large lemon
(preferably organic)
1 T. cornstarch
1/4 tsp. vanilla
1/4 tsp. salt

1/2 c. light (low-sugar or fruit-sweetened), chunky
fruit preserves of choice
1/2 T. lemon juice

OPTIONAL--Tofu Sour Creme Topping:
1 C. Tofu Sour Creme (see recipe below)
1/2 T. light granulated unbleached or white beet
1/2 tsp. vanilla

Preheat the oven to 350 degrees F.

Mix the graham cracker crumbs with the corn syrup
and press onto the bottom and sides of a lightly-
oiled 8" pie pan.

Place the filling ingredients (make sure that the
cashews are ground as directed) in a food processor
or blender and blend until VERY smooth (be
patient). Pour into the crust. Bake 25-35
minutes, or until the filling is set and slightly
cracked around the edges. Cool on a rack, then
refrigerate for about four hours before serving.

For the Fruit Preserve Topping, melt the preserves
with the lemon juice in a small saucepan, then
spread over the top of the cheesecake.

If you are using the optional Tofu Sour Creme
Topping, Blend the ingredients in a blender, food
processor, or with a hand blender. Spread over the
chilled cheesecake before you add the fruit
topping, or use instead of the fruit topping.

LEMON CHEESECAKE: Use the following recipe for
Lemon Creme as the topping.

BRYANNA’S LEMON CREME Makes about 1 and 3/4 c.
This simply delicious creme can be used as a
pudding, or a topping for fruit or cake.

1 (12.3 oz.) box (lite) extra-firm SILKEN tofu,
1/3 c. Grade A light maple syrup
3 T. fresh lemon juice
1 T. grated lemon zest (preferably organic)

Blend the ingredients well in a blender, until VERY
smooth. Chill in a covered container.

LEMON-GINGER CREME variation: Fold in 1/4 c.
finely-minced crystallized ginger.

PUMPKIN CHEESECAKE: Use vegan gingersnap crumbs
instead of graham cracker crumbs in the crust. Use
6 T. dark unbleached sugar or brown sugar PLUS 6
T. light granulated unbleached or white beet sugar.
Use only 1 and 1/2 T. lemon juice. Use 2 T.
cornstarch. Add half of a 14 oz. can pumpkin (1 c.
packed-- drain overnight if homecooked) and 3/4
tsp. pumpkin pie spice. Omit lemon zest. Top with
a nondairy whipped topping of your choice Whipped
Tofu Topping (below) instead of the fruit and/or
Tofu Sour Creme toppings.

ESPRESSO CHEESECAKE: Use vegan chocolate wafer
cookie crumbs instead of graham cracker crumbs in
the crust. Use only 1 and 1/2 T. lemon juice and
add 3 T. Kahlua. Add 3/4 T. espresso powder. Omit
lemon zest, and use 1/2 tsp. vanilla. If the
mixture doesn't seem sweet enough, you may want to
add about 2 T. more sugar.

Top the cooled cheesecake with Chocolate-Soy
Ganache (below) while the ganache is still hot, and
sprinkle with a few toasted almonds or hazelnuts.
Chill for several hours.

IRISH COFFEE CHEESECAKE: The same as the Espresso
Cheesecake variation, but use Irish whiskey instead
of Kahlua. Omit the Chocolate-Soy Ganache topping,
and use Whipped Tofu Topping (below) instead.

AMARETTO CHEESECAKE: Use only 1 and 1/2 T. lemon
juice and add 3 T. Amaretto liqueur. Omit lemon
zest and vanilla. Use 1/4 tsp. pure almond extract
Use topping of 1 C. Tofu Sour Creme (belwo
mixed with 1 T. granulated light unbleached or
white beet sugar, 1/4 tsp. vanilla, and 1/2 T.
Amaretto, and sprinkle with 1/4 c. toasted almonds.

CHOCOLATE CHEESECAKE: Omit cornstarch and use 2 T.
organic cocoa instead. Use 1/2 c. plus 1 T.
unbleached or white beet sugar. Use only 1 and
1/2 T. lemon juice and add 3 T. chocolate, coffee,
almond, orange, or hazelnut liqueur. Omit lemon
zest and use 1/2 tsp. vanilla. (You may add 1 c.
[6 oz.] organic semisweet, non-dairy mini-chocolate
chips or chopped organic semisweet, non-dairy
chocolate to the batter after blending, if you
wish.) Use a Topping of 1 C. Tofu Sour Creme
(below ) mixed with 1 T. light granulated
unbleached or white beet sugar, 1/2 T. of
appropriate liqueur, and 1/4 tsp. vanilla.
Sprinkle the top with non-dairy semi-sweet
chocolate shavings.

great one for Christmas-- was suggested by my good
friend Holly Walker.

Use only 1 and 1/2 T. of lemon juice in the
filling. Omit lemon zest. Use vegan chocolate
wafer cookie crumbs for the crust. Stir 1 c. (6
oz.) of organic semi-sweet, dairy-free mini-
chocolate chips (or organic dairy-free semisweet
chocolate, cut into small bits) into the blended
filling before scraping it into the crust. After
baking and cooling the cheesecake, pour about 1/2 a
recipe of Chocolate-Soy Ganache (below), to which
you have added 1/2 tsp. peppermint extract, over
the top of it, while the ganache is still warm.
Spread evenly over the top and chill for several

Fresh Fruit Cheesecake: Top the original
cheesecake, cooled and with or without the Tofu
Sour Creme Topping, with sliced fresh fruit of
choice in a decorative, overlapping design. Melt
1/4 c. of apple jelly with 1/2 T. lemon juice until
bubbly. Paint the fruit with the jelly, using a
pastry brush. You can also use red currant jelly
on red fruits, or fruit-sweetened orange marmalade
on orange slices. Chill for several hours.

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