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This recipe by Anjali Lyons takes The Creamiest Vegan Cheesecake to a whole new level! It's still super creamy of course, but this version is made rich and luscious with a double chocolate filling, Oreo cookie base, and an espresso buttercream topping... 中中中

Special Equipment:

  • Blender or food processor (perhaps an electric mixer will work as well - the ingredients need to be well combined until creamy)
  • 9"/23cm spring-form pan
  • Large roasting pan

This recipe utilizes the leftover starch water from washing flour to make seitan. If you have no idea what that means, you can learn about it here.

Ingredients

Oreo Cookie Crust
 30 Oreo cookies - 340g
 6 tbsp vegan stick butter, melted, plus more for greasing the pan
Make the Ganache
 8oz/227g vegan semi-sweet chocolateUse chocolate chips or if using a bar, break into small pieces
 3/4 - 1 cup plant milk - 182-243gRecipe was created and tested with soy milk
 2 tbsp cocoa powder
The Rest of the Filling
 2 packs of vegan cream cheese - 16oz/454g
 1 翻 cups vegan unsweetened yogurt or sour cream - 12oz/340g
 職 cup thick starch water - 188g
 1 tbsp corn starch
 2 tsp vanilla extract
 1 cup sugar - 200g
 1 tsp lactic acid
Espresso Buttercream
 1/2 cup vegan butter
 1/4 cup butter-flavored shortening
 1 tsp instant espresso + plus more to taste
 1 tbsp plant milk
 2 cups powdered sugar
vegan chocolate cheesecake collage

Directions

1

Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the Oreos into a fine crumb and add them to a mixing bowl. Use a fork to stir in the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.

Refrigerate the prepared pan while preparing the filling.

2

For the ganache: Place chocolate in a medium-sized bowl. Heat the soy (or other plant) milk in a pot until just boiling. Pour the hot milk over the chocolate and let it sit for a few minutes to give time for the chocolate to melt. Add the cocoa powder and whisk together until smooth.

3

Add the ganache along with the rest of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the Oreo crust pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.

4

Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for 60-75 minutes.

5

After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight.

6

For the buttercream: Beat the butter with shortening for about one minute. Heat 1 tbsp of plant-based milk and dissolve 1 tsp of instant espresso in it. Let it cool, then stir into the butter/shortening mixture. Add more espresso granules (1 tsp at a time) to taste. Add in powdered sugar and continue mixing for 1 to 2 minutes or until fully combined.

More Starch Water Recipes

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Ingredients

Oreo Cookie Crust
 30 Oreo cookies - 340g
 6 tbsp vegan stick butter, melted, plus more for greasing the pan
Make the Ganache
 8oz/227g vegan semi-sweet chocolateUse chocolate chips or if using a bar, break into small pieces
 3/4 - 1 cup plant milk - 182-243gRecipe was created and tested with soy milk
 2 tbsp cocoa powder
The Rest of the Filling
 2 packs of vegan cream cheese - 16oz/454g
 1 翻 cups vegan unsweetened yogurt or sour cream - 12oz/340g
 職 cup thick starch water - 188g
 1 tbsp corn starch
 2 tsp vanilla extract
 1 cup sugar - 200g
 1 tsp lactic acid
Espresso Buttercream
 1/2 cup vegan butter
 1/4 cup butter-flavored shortening
 1 tsp instant espresso + plus more to taste
 1 tbsp plant milk
 2 cups powdered sugar

Directions

1

Preheat your oven to 325F/about 170C and make room for a large roasting pan to sit in the middle of the oven, removing the top rack if necessary. Grease a 9-inch (23cm) spring-form pan with vegan butter. Grind or crush the Oreos into a fine crumb and add them to a mixing bowl. Use a fork to stir in the melted butter until evenly coated. Pour the crumbs into your greased pan and press them down to evenly distribute along the bottom and about 1 inch up the sides.

Refrigerate the prepared pan while preparing the filling.

2

For the ganache: Place chocolate in a medium-sized bowl. Heat the soy (or other plant) milk in a pot until just boiling. Pour the hot milk over the chocolate and let it sit for a few minutes to give time for the chocolate to melt. Add the cocoa powder and whisk together until smooth.

3

Add the ganache along with the rest of the filling ingredients to a blender and blitz until completely smooth and creamy, stopping to scrape down the sides as necessary. Pour the filling into the Oreo crust pan, getting out as much as possible, then smooth it out with a spatula or the back of a spoon.

4

Fill a large roasting pan with water up to about 1-2 inches deep and place it in the middle of the oven. Place the cheesecake on a sheet of aluminum foil, bring up the sides enough to prevent any water from leaking in, and put it in the water bath. Bake the cheesecake for 60-75 minutes.

5

After baking, allow the cheesecake to come to room temperature and refrigerate for a minimum of 4 hours, but preferably overnight.

6

For the buttercream: Beat the butter with shortening for about one minute. Heat 1 tbsp of plant-based milk and dissolve 1 tsp of instant espresso in it. Let it cool, then stir into the butter/shortening mixture. Add more espresso granules (1 tsp at a time) to taste. Add in powdered sugar and continue mixing for 1 to 2 minutes or until fully combined.

Vegan Double Chocolate Cheesecake | Wheat Starch Water | Anjali Lyons