Peanut Butter Brownie Cheesecake…
Chocolate, peanut butter, brownies, cheesecake…just a few of my favourite things, so why not put them together?? I know right, awesome idea…alas not mine, otherwise I would probably be rich? No? Okay, anyway Kris Holechek has a recipe for this in his book Have Your Cake And Vegan Too which I was very happy to find. (His version is gluten-free, but as I don’t need it to be so, he also tells you what to substitute). His recipe is made in two stages, I added a 3rd which was to decorate it, as he hadn’t.
The recipe also called for unsweetened applesauce and peanut butter, both which I made myself, though shop bought is fine (I’ll link the recipes in the ingredients).
So it looks pretty good huh? Maybe you want to try your hand at making it. For this cake you’ll need a 9-inch springform tin, a food processor (or good blender), electric whisk and if you wish to decorate like me, then something to pipe the icing with.
Ingredients (Brownie Base):
1 Cup All Purpose Flour
1/2 Cup Unrefined Organic Brown Sugar
4 Tbsp Organic Cocoa Powder
2 Pinches Rock Salt
6 Tbsp Vegan Butter
2/3 Cup Unsweetened Apple Sauce
1/2 Cup Non Dairy Milk
Method for base:
Preheat oven to 190ºC (350ºF) and lightly grease & flour your 9-inch springform tin.
In a small bowl combine flour (sifted), sugar, baking powder, cocoa (sifted), and salt.
In a large bowl, use electric whisk to cream together apple sauce & butter until smooth.
Add milk & mix well.
Incorporate half the dry ingredients into the wet ingredients, blend until just mixed.
Repeat with other half until just mixed, then stir to make sure everything combined properly (draw spoon down centre of bowl, then circle the whole rim and repeat several times…)
Spread evenly in tin and bake for 10 mins. Remove and allow to cool as you’re doing stage 2.
Now we move onto the filling, which was a bit more entertaining!
Ingredients (For Filling):
12 oz Aseptic Firm Tofu
8 oz Soy Cream Cheese
3/4 cup Organic Unrefined Brown Sugar
3/4 Cup Peanut Butter
1 Tsp Lemon Juice
1 Tsp Vanilla Extract
1/4 cup Melted Dark Chocolate
(Note the Lindt isn’t 100% vegan as the cover says ‘may contain traces of milk’ however it is all I can buy here. I have to stock up on vegan chocolate when I visit the UK!)
Method For Filling:
Melt the chocolate in a bowl over hot water (or microwave).
Place tofu, soy cream cheese and sugar in food processor until mostly blended.
Add peanut butter, lemon juice and vanilla extract, blend until creamy and smooth (you may need to scrape down sides).
Transfer half the mixture to a bowl.
Add the melted chocolate to the mix in the food processor and blend until fully incorporated.
Alternate the plain mix with the chocolate mix in side by side blobs on top of base and swirl with a knife.
Bake for 40-45 minutes.
The top should look set and almost like it has a ‘skin’ on it, but the cake should still jiggle a little if tapped.
Let cool to room temperature in pan on a cooling rack, in the meantime you can make the peanut butter cream.
Ingredients (For Peanut Butter Cream):
3/4 Cup Peanut Butter
3 Tbsp Vegan Butter
1/2 cup Sifted Icing Sugar
With electric whisk cream the peanut butter and vegan butter.
Add 1/4 cup of icing sugar, blend, then add remaining and blend until smooth.
(Note I also made some chocolate drops from the leftover melted chocolate. Just make drops on parchment paper and put in fridge to set.)