Chocolate Tofu-CheesecakePublished on 03 Apr 2015
Tofu, or “soybean cheese” as I like to call it, in its “silken” form can be used in dessert if you follow my “it’s cheese” logic.
While this recipe is not quite as rich as my other recipe it’s still delicious and you can feel somewhat better about yourself after eating a couple pieces –given tofu’s relative nutritiousness.
|Prep Time||10 minutes|
|Cook Time||40 minutes|
|Special Equipment||springform pan|
|1 cup||graham cracker crumbs||any other sweet cookie will do too|
|~2 tablespoons||butter, melted||melted|
|1 brick (250g)||soft/silken tofu||–|
|1 brick (250g)||cream cheese, softened||softened|
|1/2 teaspoon||vanilla extract||–|
|1/4 cup||cocoa powder||–|
|3 tablespoons||all-purpose flour||–|
|4 oz. (115g)||bittersweet chocolate||roughly chopped or as chips|
|1 tablespoon||instant coffee||optional|
|–||sliced strawberries||for doing the fancy garnish I’ve done above|
- Preheat an oven to 350 degrees Fahrenheit.
- Combine the cracker/cookie crumbs with the melted butter and press the result evenly into the bottom of a 9-inch (or thereabouts) springform pan.
- Bake for 10 minutes.
- In the meantime, combine the tofu and cream cheese in a blender.
- Add the egg, sugar, salt, flour, cocoa powder, vanilla extract, chocolate & coffee (if using). Blend until smooth.
- Remove to a large bowl and stir in the flour. Set aside.
- When the crust is finished baking, pour your batter into the pan atop the crust.
- Return to the oven and bake for 30 minutes.
- Turn off the oven and leave the cake in to finish baking & cool for about an hour –this prevents a split in the cake.
- After the hour, remove the cake and using a thin knife, separate the cake from the sides of the pan.
- Place in a fridge to chill before serving. Garnish with sliced strawberries, if desired.