Chicago Diner Vegan Cheesecake : with Granola or Chocolate Cookie Crust

To many skeptics, the idea of a vegan cheesecake is an oxymoron. Our talented vegan bakers have devised a miraculously satisfying cheesecake recipe that’s absolutely perfect in texture. This recipe proves that we can actually have our vegan cheesecake and eat it, too.

 

Yield: one 6-inch cheesecake

 

 

Cooking spray, for greasing

1¼ cups quick-cooking oats

6½ tsp pure maple syrup, divided

1½ Tbsp brown rice syrup

¼ cup melted vegan margarine

2/3 cup vegan chocolate cookie crumbs

2 Tbsp organic granulated cane sugar

2 tsp sifted cocoa powder

1 Tbsp melted vegan margarine

1 tsp soy milk

1 lb vegan cream cheese (Tofutti)

1 (12-oz package silken tofu, drained for about 30 minutes

¾ cup vegetable oil

¾ cup organic granulated cane sugar

2 Tbsp cornstarch

1 Tbsp plus 1 tsp pure vanilla extract

2½ tsp fresh lemon juice

¼-½ tsp sea salt (depending on the saltiness of the cream cheese)

¼ tsp ground cardamom

Fresh berries or chocolate ganache

 

To make the granola crust:

Preheat the oven to 350F. Lightly grease a 9-by-9-inch baking dish and a 6-inch springform pan with the cooking spray.

Make the granola by stirring together the oats, 2 tsp of the maple syrup, and the brown rice syrup. Transfer the mixture to the prepared baking dish.

Bake for 10 to 12 minutes, until golden brown. Remove from the oven and allow to cool completely.

In the bowl of a food processor fitted with a metal “S” blade, pulse the granola until it becomes very fine and no large chunks remain.

Add the melted margarine and remaining maple syrup to the bowl of the food processor and process until just combined.

Using clean hands, press the crust mixture into the prepared springform pan. Spread the crust mixture evenly and very firmly across the bottom of the pan. Bake for 12 minutes and then set aside until the filling is ready.

Alternately, to make the chocolate cookie crust:

Lightly spray a 6-inch springform pan with the cooking spray.

In a medium mixing bowl, stir together the cookie crumbs, sugar and cocoa powder.

Add the melted margarine and soy milk to the mixing bowl and stir until fully combined.

Using clean hands, press the crust mixture into the prepared springform pan. Spread the crust mixture evenly and very firmly across the bottom of the pan. Bake for 12 minutes and then set aside until the filling is ready.

 

To make the filling:

Preheat the oven to 300F.

In the bowl of a food processor fitted with a metal “S” blade or a blender, combine all of the ingredients except the fresh berries or chocolate ganache and process until smooth. Pour the filling over the prepared crust.

Bake for 1 hour 20 minutes. Raise the temperature to 350° F and bake an additional 5 to 10 minutes, until the top becomes lightly golden. Remove from the oven.

Let the cheesecake sit at room temperature until it is cool to the touch and has partially set up. Refrigerate overnight so it can set up completely. Serve topped with fresh berries or chocolate ganache.

 

From The New Chicago Diner Cookbook, Meat-Free Recipes from America’s Veggie Diner, created by Jo A. Kaucher with Kat Barry and The Chicago Diner Crew, published by Agate Midway. This cookbook and a bonus pack of extra recipes can be ordered at VeggieDiner.com.

 

The Chicago Diner has two Chicago locations: Logan Square, 2333 N. Milwaukee Ave., (773-252-3211), and Halsted, 3411 N. Halsted St.,
(773-935-6696).