The cheesecake filling was thick and creamy and full of banana flavor, and the chocolate swirled into the filling was so decadent — and, yet, not too rich. While I will gladly eat (and enjoy) vegan cheesecakes made with vegan cream cheese, I love that the cheesecake recipes featured in the book are made with a cashew and tofu base. In my opinion, they taste more authentic. As for the crust, I used the classic Graham Cracker Crust, which is also featured in the book.
The recipe comes together really quickly. First you make the crust, bake it in the oven for 10 minutes, and then throw the rest of the ingredients into a food processor. The chocolate is mixed with a bit of the banana filling and then swirled into the rest of the filling with a knife. Bake for 50 minutes and then cool overnight (if you can wait that long). The top did crack a bit, but it still looked good to me. And, I have to say, the kitchen smelled incredible while it was baking. It was hard not to slice a piece right out of the oven.