Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century. That might sound impressive, but when you consider studies finding the concept has been around since at least 2,000 BCE, it’s not even a flash in the pan. Many food historians credit the earliest appearance of the treat back to ancient Roman times, with both a sweet and savory version served at the first Olympic games, but the Greeks may in fact take the gold on this one. Molds have been unearthed by anthropologists on the island of Samos dating well in advance of this event, although no one has the recipes or selfies to prove it. Regardless, it wasn’t until the late 1800’s when cream cheese was invented in America that we came to know the  classic dessert as a smooth, sweet, decadent custard gently set atop a cookie crust. What makes for the best cheesecake, however, is still up for debate.

I have no illusions of being able to settle this score once and for all, much like brokering world peace in a day, but I can extend this olive branch that might appeal to the masses: Chocolate and vanilla, harmoniously swirled together yet distinctive and essential as individuals. Thick and properly decadent, but not cloying or heavy. Gently sweetened, satisfying as a single slice with no further accompaniment, and wholly appropriate for any sort of occasion. Not to read too much into this latest evolution of the edible art form, but this may just be history in the making here.

Marbled Chocolate Chip Cheesecake

Chocolate Cookie Crust:

1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs
7 Tablespoons Vegan Butter or Coconut Oil, Melted

Cheesecake Filling:

1 12-Ounce Package Extra-Firm Silken Tofu
3 8-Ounce Packages Vegan Cream Cheese
2/3 Cup Granulated Sugar
1 Tablespoon Arrowroot Powder
2 Teaspoons Vanilla Extract
1 Teaspoon Rice Vinegar
1/4 Teaspoon Salt
2/3 Cup Bitter-Sweet Chocolate Chips
3 – 4 Tablespoons Chocolate Syrup

Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.

Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.

For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous, and pour it on top of your graham cracker crust. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles. Smooth the top with your spatula before transferring it to the oven.

Bake for approximately 80 – 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!

Let cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

Makes 12 to 14 Servings

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