Vegan Double Chocolate Cheesecake

This is a new one for me, I don't normally do the cooking but lucky there's no cooking in this one :-)

This is a vegan cheesecake with no cheese (okay the secret is, it's tofu).

What I wanted to do to make it really good was to make it double chocolate, read on...

• 10" Round Baking Tray
• 2 x 240g Blocks of Silken Tofu
• 420g of Dark Cooking Chocolate (or Dairy free to keep it vegan)
• Digestive Biscuits
• Betty Crocker Icing (Fudge & Vanilla)
• An icing piper

Break up all of the chocolate, this will make it melt quicker.

Put a pot of water on the heat and put the bowl of chocolate on top, this prevents the direct heating and burning of the chocolate.

Try not to stir the chocolate too much, I read somewhere that this makes a change to the chocolate (I'd need to look it up again to know what).

Put about 1/3 of the pack of biscuits into a pot and smash them into crumbs. I used a potato masher but a food processor would be better.

When ready pour some of the melted chocolate into the crumbs and stir until its all coated. Normally you would use melted butter to bind the base but then it wouldn't be double chocolate.

Spread the mix evenly and thinly in the base of the baking tray.

To make the filling, empty the 2 packs of silken tofu (make sure it's silken as normal tofu is too though)

Beat the mixture until it is smooth and there are no lumps of tofu.

Pout the mix into the baking tray on top of the cake.

Place the whole lot into the fridge for 20 mins.

There is so much chocolate in the mix that the cake will get pretty solid.

Once the cake has solidified, take it out and get ready to decorate.

I did the fudge first then the vanilla. I'm not so good at the fancy stuff but laid it out do you get something in every slice.

As you can see, the cake stands really well when removed from the baking tray.

The cake went down well so all worked out for Christmas dessert.

If there are any suggestions for improvements please put them in the comments.