Vegan Zebra Cheesecake

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Vegan Zebra Cheesecake
We already knew the cake mode in our new SR-CN188WST Rice Cooker worked well for a variety of cakes, but Anthea’s Vegan Zebra Cheesecake recipe had us salivating, and really opened our eyes to what is possible with a little bit of creativity!
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For the crust
  1. 400g Vegan choc cookies
  2. 100mL Softened coconut oil or vegan butter
For the Cheesecake
  1. 300g Silken tofu
  2. 300g Vegan cream cheese
  3. 200g Coconut yoghurt, or vegan yoghurt of choice
  4. 100mL Maple syrup
  5. Pinch of salt
  6. 150g Vegan dark chocolate, melted + dash of water
  7. 150g Vegan white chocolate, melted + dash of vanilla extract
  1. Add the cookies to a food processor. Process till small crumbs. Add the oil/butter and process till combined.
  2. Add two strips of baking paper to your rice cooker tin.
  3. Press the cookie mixture against the bottom and sides to form a crust. If the mixture falls apart, refrigerate it and try again.
  1. Add the tofu, cream cheese, yoghurt, maple syrup and salt to the food processor. Process until smooth.
  2. Separate the filling into two bowls. Mix the dark chocolate and water into one bowl. Mix the white chocolate and vanilla into the other.
  3. Assemble: Dollop 1 large spoonful of the white batter in the middle of the crust. Dollop 1 large spoonful of the brown batter on top. Repeat. Tap the tin a few times if your batter is thick.
  4. Cook the cheesecake in your rice cooker with the 'cake/bread' setting for 65 minutes.
  5. Let the cheesecake sit covered for 2 hours. Open the lid and sit for another 2 hours. Chill the cheesecake overnight.
  6. To remove the cheesecake from the tin, run the sides under warm water and pull out.
Adapted from Rainbow Nourishments
The Ideas Kitchen