Most excellent soy cheesecake with chocolate topping

Feed on: Posts; Comments

Most excellent soy cheesecake with chocolate topping

January 6, 2008 by kitchenetta

After my New Year’s brunch, I was looking for something chocolate-y for dessert. I had a hankering for my soy cheesecake to boot, so i decided to make the cheesecake with a sinful chocolate topping. It worked very well, and disappeared shortly after serving. Every last piece!

Chocolate topping for cheesecake

1/2 cup cocoa

1/2 cup maple syrup

1 teaspoon vanilla

Stir all ingredients together in a bowl until completely blended and smooth. Spoon onto your cooled cheesecake and spread evenly. Then refrigerate your cheesecake (at least 8 hours for chocolate to set). It will have an ever-so-slight drippiness to it when serving.

Posted in Recipes, cake, chocolate, dairyfree recipes, desserts, vegan | 6 Comments

6 Responses to “Most excellent soy cheesecake with chocolate topping”

on January 6, 2008 at 2:14 pm1 Anali

This looks great! Love your blog! ; )
on January 6, 2008 at 3:20 pm2 kitchenetta

THANKS!
on January 14, 2008 at 2:35 pm3 vicky

this looks really good!

ive taken food tech for gcse and would love to make this could you post the recipe for the actually cheesecake please
on January 14, 2008 at 4:13 pm4 kitchenetta

I see you already found the link here:
http://gotnomilk.wordpress.com/2007/12/03/most-excellent-soy-cheesecake/
on May 1, 2008 at 10:29 pm5 Esther

Dear Kitchenetta,
Please give us your recipe for the strawberry topping.
Thanks.
on May 1, 2008 at 10:59 pm6 kitchenetta

The fruit topping is a snap. I used a cup of frozen (defrosted) strawberries (you could also use raspberries or blueberries), and 2 tablespoons of sugar. I placed them in a food processor until pureed. Easy-peasy!