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• BLACK FOREST CHEESECAKE HOW TO

Now make a paste of the cornflour (cornstarch), Kirsch, and maple syrup and whisk it well. Strain the mixture through a fine-mesh sieve and reserve the cherries for later. You can't have a chocolate cheesecake with cherries without a juicy cherry topping. Now just pour the filling into your lined cake pan and pop it into the fridge to set.

Once completely smooth, gently melt the chocolate over a double-boiler (bain-marie to sound fancy).

So that's vegan cream cheese, silken tofu, maple syrup, lemon juice, and vanilla extract. The cherry mixture is then blended up with the remaining cheesecake filling ingredients (apart from the chocolate). This step is important as adding fresh fruit to cheesecake filling will mess up the consistency due to the water content. Once ready they will be almost like a syrup consistency. To get a slightly tart flavor, cherries are reduced down with Kirsch. This vegan cheesecake has a cherry chocolate filling. Pin Pin Step 2: Cherry chocolate cheesecake filling It's important to line both the base and sides of the cake tin with parchment paper as we don't be freezing this cheesecake, which will make it easier to lift it out once set. Next press the dough into the base of a lined cake pan. The mixture should stick together between your fingers, in a dough-like consistency. Then add in the vegan butter and blend again to combine. To make the crust, simply add the dry ingredients (cookies and salt) to your food processor and blend until they reach a crumb consistency. (Full ingredient quantities and instructions can be found in the recipe card at the end of this post) Step 1: Cookie crust

BLACK FOREST CHEESECAKE HOW TO

Pin How to make vegan black forest cheesecake (with step-by-step images) Sea salt: This helps to balance the sweetness of the crust.You can also use coconut oil in its place. You'll need vegan block butter, not spreadable margarine. Vegan butter: This helps to set the base as it solidifies when chilled.Vegan Oreos or similar cookies: The biscuit forms the base of the crust while the cream centers help to bind everything together.Vanilla extract: The vanilla is used to balance out the flavors of the dessert as well as intensify the sweetness.Kirsch: You can also use brandy or Amaretto here, or cherry juice for a non-alcoholic version.Lemon juice: This helps to give a slightly tangy flavor.Pure maple syrup: My go-to sweetener for vegan cheesecake recipes.Cocoa powder: For an additional kick of chocolate! You can use raw cacao powder which has a slightly more acidic flavor or Dutch-processed which will give a deep rich flavor.But it does add an amazingly silky smooth texture which is incredible for vegan cheesecakes. Silken tofu: This ingredient sits into this cheesecake secretly, you won’t even notice it’s there taste-wise.Vegan cream cheese: I use violife, but you can use any vegan-friendly cream cheese that’s available to you.The more bitter the chocolate, the less sweet the end result. Dark chocolate: I highly recommend using a good quality dark chocolate for this no-bake cheesecake as the flavor will come through in the end result.Cherries: This recipe works best with frozen cherries, as they are cooked they release their juices which help to create a cherry sauce.Perfect for special occasions (birthdays, Christmas and holidays, Mother's day, Valentine’s, etc).Great made with frozen cherries making it suitable for any time of year.Easily adapted as kid-friendly (without alcohol).This recipe is loosely based on my vegan chocolate orange cheesecake recipe. It's then topped off with dairy-free coconut cream and fancy chocolate curls for a bit of wow-factor. Similar to these vegan black forest cupcakes, this easy no-bake chocolate cherry cheesecake is infused with Kirsch. Until it's combined with another classic dessert in the form of this vegan black forest cheesecake, that is! If you're a fellow chocolate cherry dessert fan then it doesn't get much better than black forest cake.