Spiderweb Elderberry Vegan Cheesecake
Spooky spiderweb meet delicious vegan cheesecake. Add Sambucol Black Elderberry Syrup for Immune Support* and you have the perfect Halloween dessert the whole family will love.
Graham Cracker Crust:
- 1½ Cups Graham Cracker Crumbs
- 2 Tablespoons Dutch-Processed Cocoa Powder
- ¼ Cup Vegan Butter or Coconut Oil, Melted
- 1 – 2 Tablespoons Water
- 1 (12-Ounce) Package Extra-Firm Silken Tofu
- 2 (8-ounce) Packages Vegan Cream Cheese
- 2/3 Cup Granulated Sugar
- 1 Tablespoon Lemon Zest
- ½ teaspoon Ground Ginger
- 1/8 Teaspoon Salt
- 2 Tablespoons Sambucol Black Elderberry Syrup
- 1 Teaspoon Food-Grade Coconut Charcoal
To Garnish (Optional):
- 3 Ounces (1/2 Cup) Semi-Sweet Chocolate Chips
- Preheat your oven to 350ºF and lightly grease and a 9-inch round springform pan.
- Place the graham cracker crumbs and cocoa powder into a medium bowl. Add the melted vegan butter or coconut oil and stir to combine. Slowly drizzle in the water, just a few teaspoons at a time, until the crumbs are moist enough to hold together when pressed. Using your hands, press the mixture evenly into the bottom of your prepared pan. Set aside.
- For the filling, drain the tofu of any excess water and puree it in your food processor or blender until smooth. Add in the cream cheese and blend. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, lemon zest, ginger, and salt. Blend thoroughly to create a homogeneous mixture and measure out ¼ cup into a small dish; set aside.
- Pour the majority of the filling into the pan, on top of your graham cracker crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.
- Take the remainder of the filling and whisk in the Sambucol Black Elderberry Syrup and coconut charcoal. Transfer to a piping bag or small squeeze bottle. Starting in the center, draw the mixture out in a tight, even spiral until you reach the edge of the pan. Using a toothpick or skewer, draw lines out from the center to create the spiderweb effect. Wipe off the utensil after drawing each line to keep them from smudging.
- Bake for 35 - 40 minutes, until the sides begin to pull away from the pan and the center still appears somewhat wobbly when tapped; it will become firmer as it cools.
- Let the cake cool completely before moving it into the refrigerator. Chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.
Makes 12 - 16 Servings
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.