When I saw this week's Iron Chef Challenge, I got uber excited and knew instantly what I was going to make: A CHEESECAKE. The great thing about this is that it incorporates your fave vegan cookie recipe.
DOUBLE CHOCOLATE CAFFEINATED MONKEY PUDDING CHEESECAKE
All the ingredients to make your fave 12 cookie recipe. For this recipe I used Kathleen's Chocolate Cookies from The Garden of Vegan on page 181
1/2 cup of vegan cream cheese
1/3 cup of vanilla soygurt
1/2 cup of firm tofu
1 cup of sugar
1 tbsp of agar agar
2 tbsp of flour
2 sprinkles (about a tsp) of coffee
1/4 cup of chocolate chips
1/4 cup of chopped banana chips
Step 1: Bake your favourite cookie recipe and place in a muffin tin lined with muffin liners-> SUPER IMPORTANT...Follow the same cookie directions. My cookies ended up shaping the muffin tin so it resembled a cookie bowl
Step 2: Freeze the cookies for only 5 minutes. Take out of the freezer and set at room temp.
Step 3: Hand blend all the wet ingredients including the agar agar and flour.
Step 4: Mix in the coffee, chocolate chips and banana chips.
Step 5: Cook the cheesecake mixture in a well greased glass pie plate for 40 minutes at 350 degrees
Step 6: The gross part: SCOOP out the cheesecake mixture on top of the cookies in the muffin tins and let set in fridge until desired. I like to let it go a bit longer.
The recipe is a bit thrown together and may need working out the kinks...so please give me some feedback.