Ingredients: |
Ingredients: Crust:
25-30 Chocolate Sandwich Cookies, crushed
3-5 tablespoons melted margarine
Cake:
5 8 oz plain pareve cream cheese (such as Tofutti)
4 eggs
1 ¾ cups sugar
1 tablespoon vanilla sugar
1 bar Rosemarie chocolate, melted
1 cup ground filberts or almonds
Topping:
6 oz melted chocolate (Shmerlings Vegan Almond Butter Chocolate)
6 oz pareve whipped topping, unwhipped
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Directions: |
Directions:Combine crushed sandwich cookies and melted margarine together, press into a 10 inch pan (can use round disposable and cut down the sides when cake is finished, or can use a springform pan- I made in square springform pan). Set aside.
Place cream cheese, eggs, sugar, and vanilla sugar in the bowl of mixer and mix until smooth.
Divide the cheese mixture into 3 parts, 2.5 cups each.
Add the melted Rosemarie chocolate to one part and mix well.
Add the ground nuts to second part and mix well.
Leave third one plain.
Pour the chocolate mixture over the crust and freeze for a couple of hours until solid.
Keep the other 2 mixtures in the fridge.
Once the mixture is frozen, pour the nut mixture over and it and return to freezer.
Once the second layer is frozen, put the plain layer on top and freeze.
When frozen, preheat oven to 350. Fill a 9x13 pan halfway with water.
Put pan with cheesecake into the 9x13 with water.
Bake for 2 hours.
Remove from the oven and allow to cool in the water.
Combine topping ingredients and pour over cooled cheesecake.
Decorate with chocolate curls.
Freeze the baked cheesecake again until solid.
If you used disposable pan, use kitchen shears to snip the top of the pan at 1 inch intervals and then pull down to remove the cake.
If you used a springform pan, you can open and remove the side. |
This recipe for Pareve Cheesecake is from