CHOCOLATE CHEESECAKE

VIDEO

INGREDIENTS:

COCOA CRUMBLE

90 g margarine (vegan butter)
45 g plain flour
90 g almond meal
30 g cocoa powder
1,5 g baking
1,5 g salt
55 g caster sugar or cane sugar

CHEESECAKE BASE

230 g crumble
50 g margarine

CHEESECAKE FILLING

120 g vegan cream cheese
150 g chocolate & hazelnut spreadable
160 g whipping cream

METHOD

Prepare the crumble.

In a bowl, by hand, or in a food processor mix together the cold dice margarine with the flour until a sandy consistency is obtained. Add the almond meal mixed with the baking, the cocoa powder, the sugar, the salt and mix everything until the ingredients come together.

Crumble the dough over a baking tray with silicone mat or baking paper, and bake at 175°C for about 15 minutes. Then let it cool down at room temperare.

Blend the crumble and mix with the melted margarine. Pour it into the 16cm diameter ring (place over a tray or plate) and with a spoon cover the bottom and border of the ring with the crumble. Place in the fridge for a couple of hours. Then take out the ring.

Prepare the filling.

In a bowl weight the vegan cream cheese, the chocolate spread and mx with a spatula. Add the whipped cream and mix to get an homogenous mixture. Pour it into the base and make it even. Pour some extra spreadable and make the swirl effect with a toothpick. Place in the fridge for a few hours.

Decorate as you prefer, I used some strawberry chocolate and cocoa sponge.

Store in the fridge for 2/3 days.