Having thoroughly enjoyed a good number of cups of Brewed Chocolate since writing the review, it was only a matter of time before it became an ingredient in one of my desserts. Straddling the line between coffee and chocolate, it wasn’t hard to find complimentary flavors to pair with it… Namely, chocolate and coffee!
Letting the brewed chocolate shine in a simple cheesecake base, it would have been easy enough to make it like a traditional dessert, but after witnessing so many inspiring plated works of art being assembled, I simply couldn’t contain my desire to follow suit.
The “crust” is sprinkled on the side in the form of cocoa-coffee soil, veganized from this recipe just by using margarine instead of butter. A few drops of clear caramel sauce complete the plate, while the cheesecake itself is topped with whipped soy cream and a broken chocolate mendiant with cacao nibs. Pretty simple still, but a whole lot more fun than just a plain old cheesecake, if you ask me!
Of course, with extra cheesecake, I decided to play around with a second presentation, much more like an individual trifle. The soil is scooped into the bottom of a glass, which is then topped by smaller cubes of cheesecake, and then a whole mendiant. This is one that I can definitely see making again for a larger crowd, as it’s just as much work as making regular old parfaits.
You could certainly bake the crust into the bottom if you’d prefer, but this is one recipe that is delicious however you serve it. It only makes a very small amount, so if you’re planning on having company, I would suggest doubling the recipe and baking it in an 8 x 8 pan instead.
Brewed Chocolate Cheesecake
1 8-Ounce Package Vegan “Cream Cheese”
1/4 Cup Vegan “Sour Cream”, or Pureed Extra-Firm Silken Tofu
1/3 Cup Brewed Chocolate
1 Tablespoon Granulated Sugar
1 Tablespoon Cornstarch
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
Preheat your oven to 325 degrees and lightly grease an 8 x 4 inch loaf pan.
Begin by beating the “cream cheese” in your stand mixer until soft and creamy. Add in all of the other ingredients, and mix thoroughly until completely smooth and homogeneous. Pour the cheesecake mixture into your prepared pan and bake for approximately 30 minutes, until set around the edges but still wobbly in the center when tapped. Let the cheesecake cool completely in the pan, and then chill, covered, for at least 2 hours until cold all the way through. Cut into squares or cubes and serve as desired.
Wow! That presentation is beautiful! I’ve got coffee on my mind too. Just made a coffee-mushroom “cream” sauce tonight and decided I needed to put that blessed bean in more than just my mug! Can’t wait to try this recipe!! :-)
Coffee-chocolate is one of my favourite flavour combos. And yes, that is far more exciting than plain old cheesecake!
Looks delicious!
Gorgeous!
I was thinking about the brewed chocolate yesterday, what a coincidence. Even if I can’t get my hands on it, I’ll do some sort of clever substitution so I can definitely try this cheescake recipe (my first attempt at vegan cheesecake was not very nice – it didn’t live up to my mum’s at all!).
YOU ARE AMAZING!
It’s as if I died and gone to fancy dessert heaven!!
Well done Hannah…well done!
xoxoxo
Brewed chocolate?? FABULOUS!!
This sounds really really good. I will have to get some of that chocolate. I really love your presentations Hannah, they’re so creative and beautiful!
Oh wow this looks amazing , hannah! Such a gorgeous plated dessert.
Once again, you have impeccable presentation! It looks and sounds delicious!
Holy Cow!! I’m in chocolate heaven!
Gorgeous presentations, as always.
Stunning, as always :) I’m intrigued by the brewed chocolate, too–I bet it tasted spectacular in that cheesecake!
Beautiful dessert! It all looks delicious, and I love the addition of caramel sauce.
Wow. You are amazing. Out of all the vegan food blogs I read not only do you have, hands down, the BEST pictures, your recipes are out of this world. You are truly a talented vegan chef! Thank you so much for always inspiring me.
wow you have such beautiful creations it is super inspiring! Thank you for adding to the wonderful world of bakers that make healthy food look and taste good!! :)
that just looks so amazing! i think you should really consider working in a restaurant (or however you spell it) .. your plating and food presentation is just to die for. nevermind im sure your FOOD is to die for as well!
Wow! What a beautiful presentation of the cheesecake.And it sounds delicious too :-)
Hannah – Thanks for posting the wonderful brewed chocolate recipe. It looks absolutely stunning!
What great timing. We just posted yesterday about our Valentine’s Day giveaway. We are giving away a year’s supply of brewed chocolate. Here is the link. http://brewedchocolate.wordpress.com/2009/02/02/one-years-free-chocolate-giveaway/
wow! that looks incredible! chocolate, coffee, and cheesecake have got to be my favorite dessert combo!
wow spectacular! Chocolate and coffee are my favourite. Presentation is awesome and those small cubes of mousse so so nice!!
sounds delicious and looks so pretty!
this is incredible….
and your pictures are always beautiful…
Oooh, Hannah, that looks like such a yummy decadent dessert!!
Wow great recipe and beautiful creation… I haven;t tried that brwed chocolate but I do enjoy a cup of hot cocoa mol’e yogi tea (i think that’s the name?) every once in a while… however do you come up with such fabulous, unique inventions!?
looks very delicious! ;)
your cubes of cheesecake are putting me in a tizzy! I need to be company at your place I think. :P
Cheesecake always sounds good, but I love that trifle!
Question: Can I used regular hot chocolate or even chocolate soymilk instead of the brewed chocolate? It would just be easier to find.
So, I have never heard of brewed chocolate, but it sounds delicious. I like how easy this recipe is ;)
That cheesecake looks great! Now I need to try some brewed chocolate!
Both are beautiful, Hannah, but I especially like the trifle presentation. Deconstructed plates = good reason to play with your food :-D
Beautiful presentations. I have never heard of brewed chocolate before, but it sounds good. I’ll have to give it a try if I ever find it.
tasty AND beautiful! i need to get some of that brewed chocolate, it sounds divine.
That last picture is just beautiful sweet Hannah!
Lovely! This looks like it could be served in a fancy restaurant.
cheesecake is my favourite! if only there was a way to make it with something less nutritionally offensive than Tofutti.
Yum!
Mmm, I am going to have to try a mocha cheesecake of some sort soon! Presentation looks wonderful!
Wow, that looks amazing. I have a friend at work who’s trying to learn more about cooking/baking Vegan. Where do you buy Vegan cream cheese??
Yummo! Coffee ice cream use to be my favorite flavor when I was a kid. I never liked to drink coffee and still don’t, but coffee flavor desserts I like.
The plating looks like artwork! :) I adore the look of this whole dessert! Beautiful.
your presentation and eye for detail are inspiring!
Gorgeous dessert!
I love the recipes, the photos and your awesome product trails – I never would have tried coconut yogurt if it weren’t for you!
This looks so delicate and wonderful. I love the simple presentation!
[…] Culinary genius extraordinaire, Hannah of BitterSweet, generously shared her own recipe for “Brewed Chocolate Cheesecake.” Be sure to also check out Hannah’s book, “My Sweet Vegan” for phenomenal recipes […]