If you like cheesecake or brownies then you've got to try this recipe. A slab of velvety, rich cheesecake, with just a touch of cinnamon, is sandwiched between two, fudgy layers of brownie and then topped with a luxurious chocolate buttercream frosting before being finished with a drizzle of homemade chocolate sauce.
Combine the apple cider vinegar with the milk and add the vanilla extract. Let this thicken for 5 minutes.
Place all cheesecake ingredients into a food processor and process them until they’re smooth.
Pour the batter into prepared pan and bake it in a water bath in an oven, preheated to 335°F, for 1 hour.
Remove the cake from the oven and refrigerate it overnight before unmolding it.
FOR THE BROWNIE BATTER:
Combine the ground flax and 10 tablespoons of hot water and let the mixture stand for 5 minutes to thicken.
Combine the cocoa powder with the other measure of hot water (the 2/3 cup) and whisk the mixture smooth.
Add the melted coconut oil.
In a large mixing bowl combine the sugar, flax mixture, cocoa mixture, and the vanilla extract. Whisk the mixture smooth.
Sift the flour with the salt and baking powder and add them to the chocolate mixture. Whisk the mixture smooth.
Pour the batter into prepared cake pans and bake them in an oven, preheated to 350°F, for approximately 20 minutes or until the brownies are springy to the touch when you gently press down the centers.
Unmold the cheesecake and sandwich it between the two layers of brownie.
Heat the 1/2 cup of vegan chocolate with the 1/4 cup non-dairy milk and mix them until they’re smooth.
Top your cake with the vegan buttercream frosting and then drizzle your chocolate sauce over the top.