Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century. That might sound impressive, but when you consider studies finding the concept has been around since at least 2,000 BCE, it’s not even a flash in the pan. Many food historians date the earliest appearance of the treat back to ancient Roman times, with both a sweet and savory version served at the first Olympic games, but the Greeks may in fact take the gold on this one. Molds have been unearthed by anthropologists on the island of Samos dating well in advance of this event, although no one has the recipes or selfies to prove it. Regardless, it wasn’t until the late 1800’s when cream cheese was invented in America that we came to know the classic dessert as a smooth, sweet, decadent custard gently set atop a cookie crust. What makes for the best cheesecake, however, is still up for debate.
I have no illusions of being able to settle this score once and for all, much like brokering world peace in a day, but I can extend this olive branch that might appeal to the masses: Chocolate and vanilla, harmoniously swirled together yet distinctive and essential as individuals. Thick and properly decadent, but not cloying or heavy. Gently sweetened, satisfying as a single slice with no further accompaniment, and wholly appropriate for any sort of occasion. Not to read too much into this latest evolution of the edible art form, but this may just be history in the making here.
Marbled Chocolate Chip Cheesecake
Chocolate Cookie Crust:
1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs
7 Tablespoons Vegan Butter or Coconut Oil, Melted
Cheesecake Filling:
1 12-Ounce Package Extra-Firm Silken Tofu
3 8-Ounce Packages Vegan Cream Cheese
2/3 Cup Granulated Sugar
1 Tablespoon Arrowroot Powder
2 Teaspoons Vanilla Extract
1 Teaspoon Rice Vinegar
1/4 Teaspoon Salt
2/3 Cup Bitter-Sweet Chocolate Chips
3 – 4 Tablespoons Chocolate Syrup
Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.
Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.
For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous.
Fold in the chocolate chips and pour the whole mixture over your graham cracker crust. Drizzle the chocolate syrup on top and use a thin spatula or knife to swirl it artistically. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles.
Bake for approximately 80 – 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!
Let cool completely before moving it into the refrigerator (Make sure you have a good quality refrigerator that chills effectively), where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.
Makes 12 to 14 Servings
Mmmmm very nicely done. Loving that swirl effect! And the texture of the cheesecake looks perfect.
Beautiful! But when do you add the chocolate chips and chocolate syrup? I assume after the spices for the chips, stirring to incorporate, followed by the syrup drizzled on top and then swirled?
Yikes! This is what I get for posting without proofreading. So sorry about that omission but thanks for catching it and bringing it to my attention. Yes, you’ve already got the procedure down pat. You don’t even need me here! ;)
Awesome ! Love this velvety cheesecake swirled with chocolate syrup.
[…] Hannah calls this “cheesecake for the ages,” and what an apt description it […]
[…] Hannah calls this “cheesecake for the ages,” and what an apt description it […]
[…] Hannah calls this “cheesecake for the ages,” and what an apt description it […]
This cheesecake recipe looks like a recipe I also have from a vegan cheesecake booklet. Love it! I will make it soon! Yummy!
[…] Hannah calls this “cheesecake for the ages,” and what an apt description […]
[…] Hannah calls this “cheesecake for the ages,” and what an apt description it […]
This looks simply amazing and I can’t wait to try it and I just saw Miyoko’s cream cheese show up at our local Sprouts – hmmmmm. Thanks!
Cheesecake is my favourite cake. Think I will make one after I saw your silky chocolate swirl cheesecake. You make me drooling now! :)
[…] Hannah calls this “cheesecake for the ages,” and what an apt description it […]