Tomorrow is my husband’s birthday, and of course you know that we must have cheesecake. Again. That said, he jumped the gun and decided to make cheesecake a couple of weeks ago (this post is slightly late).
This time, for round two, he decided to layer it. Chocolate on the bottom and plain on top. I decided it would be even prettier with some raspberry sauce.
Raspberry Sauce
- 1/2 pkg. frozen raspberries, thawed
- 1/4 cup sugar
- 2 cups water
- 2 Tbsp. corn starch
Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer.
Let the sauce cool a bit, then serve over a slice of vegan chocolate cheesecake.
The vegan cheesecake he made a few months ago was solid chocolate. Very rich and decadent. But I have to say that this cheesecake was even better. The plain creamy top complimented the chocolate bottom and made it so the chocolate wasn’t quite so strong. The raspberry sauce gave it a nice, opposing, fresh flavor.
And yes, I’ve made yet another cheesecake tonight for his birthday tomorrow – and it’s different from these two variations. I have a feeling it’s going to be even better and you’ll be very jealous. Stay tuned. :)
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Samantha on 
{ 9 comments… read them below or add one }
There is really no greater pleasure in the life of a vegan than that of realizing that we can still eat cheesecake. In your case, delicious amazing chocolate, rasberry cheesecake! Pardon me if I drool all over your blog… :)
Drool away. ;)
That looks fantastic. I love the combination of raspberry and chocolate.
Enjoy your cheesecake for me!
Wowza! That cheesecake looks devine. I have to contain myself around food blogs.
The do such an amazing job of presenting/discussing such great food.
Missy.
P.S. Lovely blog.
I wish I’d read this earlier… love these variations on vegan cheesecakes. Beautiful photographs as well!
-Sea
Made this for My mothers bday as I am newly Vegan..
After I added the melted chocolate..the whole thing thickened up so that it was not pourable..I had to add more almond milk to loosen it up a bit…anyone have this problem..tasted some good though..never know there was no dairy and eggs in there..!
How do you get the “plain” part?! Please reply, my mums birthday’s soon and she’d love this (Looks delish by the way)
Check out the recipe here – you can get plain by not adding the chocolate to it. http://www.noveleats.com/vegan-chocolate-cheesecake Hope that explains it!