I don't completely know why it has taken me so long to make a vegan cheesecake, well if you push me, I think the reason may be the ingredients: one of which is sometimes silken tofu and I haven't cooked much with tofu in sweet dishes. Well I have to say I was really impressed, as it was a doddle to make and one I look forward to making again.
Please don't assume this is knock your socks off kinda Chilli Cheesecake, the chilli is really subtle, yet warming. A couple of my nephew and nieces who have been helping me out at work for a few hours (for pocket money of course) got to try a slice of which only a couple were left over. They really loved it and were none the wiser it was a vegan cheesecake. And the other slice, was shared by myself and my truly.
The only thing I would do differently is make it in a 8 inch round tin, rather than the 10 inch that I used here. This would have made the chocolate tofu topping much dense.I will post the recipe in the next few days or so.