Chocolate Chip Cherry Cheezecake
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Author: Janet Hudson Status: published license cc-by tags: vegan, cheezecake, carob, chocolatechip, cherry,
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Share on TwitterRecipe to post this weekendHere it is:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable margarine
¾ cup raw sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
Egg Replacer for 2 eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup soy creamer or milk
¼ cup vegetable oil
12 ounces Tofutti cream Cheeze
1 cup cherries (no juice)
Mix your cookie dough then fold in the chocolate or carob chips. Add soy creamer and oil, fold in the cream cheese.
Pour into a greased cake pan and add the cherries, cutting them in with a knive. Bake 350 degrees for about 35 minutes- watch carefully. Cool.
Un-mold and spread cherry syrup over the top, then drizzle with carob fudge sauce.
To make cherries: remove pits and add the a saucepan with 2 tbsp vanilla, 1 cup water and ½ cup raw sugar- cook until reduced to half and bubbly.
To make carob fudge sauce- place ¼ cup carob chips in microwave and melt.
Feeds 8.
