Opening soon, The Kitchen at Farm Sanctuary is a place of cuisine, compassion, and community. Visitors and bed and breakfast guests at our Watkins Glen, New York sanctuary, can enjoy delicious all-vegan meals created by our talented chef Gail Patak. Devoted to plant-based cuisine that nourishes and inspires, our menu has something for everyone—from savory pizzas and sandwiches to scrumptious vegan desserts (including this chocolate cheesecake!).

Our menu will feature sustainable ingredients from local farms and our sanctuary garden. More than just an eatery, future plans include in-person and virtual cooking classes and events.

We hope you’ll visit us in Watkins Glen soon! Click here for how to book your tour or a stay in one of our charming tiny houses or cabins.

Meanwhile, enjoy this decadently dairy-free dessert!

Prep time: 20 minutes

Bake time: 60 minutes

Makes: One extra tall 6-inch cake

Ingredients:

For cheesecake batter:
2 (12-ounce) containers firm tofu
6 (8-ounce) containers vegan cream cheese (Tofutti recommended)
½ cup vegetable oil
¾ cup sugar
2 cups cocoa powder
8 Tbsp cornstarch
2 tsp pure vanilla extract
Pinch of cinnamon

For granola crust:
12 oz. package gluten-free granola (Purely Elizabeth Original Ancient Grain recommended)
2 Tbsp vegan butter

Instructions:

Preheat oven to 325 degrees.

For granola crust: Blend in a food processor or blender until finely ground. Prepare springform pan with parchment paper cut to fit the round pan bottom and secure the pan sides to the bottom. Add the granola crust and press. Let bake for about 10 minutes. Remove from oven and allow to cool before adding cake batter.

For batter: Place all ingredients into a strong blender; you may have to do so in 2 batches. Blend on low, then turn to high and process until silky smooth. Pour blended mixture into the pan with the cooled crust. Bake at 325 for about 30 minutes, then turn the oven down to 300 and continue baking for an additional 30 minutes or until cake is pretty firm. Remove from oven, let cool, then allow to chill in refrigerator for at least 4 hours. 

Your cheesecake can be kept in the refrigerator for approximately 5 days or can be frozen. 

Each compassionate vegan dish you choose to enjoy makes a difference for farm animals.