A Cheesecake for the Ages

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by Hannah (BitterSweet)
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Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century.

What’s The History of Cheesecake?

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.
  • 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.

Yield: Makes 12 - 14 Servings

Marbled Chocolate Chip Cheesecake

Marbled Chocolate Chip Cheesecake

Swirl chocolate and vanilla together for a harmonious, classic pairing that everyone will love. One slice of this decadent cheesecake will satisfy all cravings.

Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Additional Time 12 hours
Total Time 13 hours 50 minutes

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. Let cool completely before moving it into the refrigerator. For the best results, chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

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Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 133mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cakes & Cupcakes
 

13 thoughts on “A Cheesecake for the Ages”

  2. 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?

    1. 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! ;)

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