Chocolate Tofu-CheesecakePosted 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 “silken tofu = cream cheese” logic.
While this recipe is not quite as rich as my other cheesecake 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||you can use a vegan cream cheese here or double up on the tofu|
|½ teaspoon||vanilla extract||—|
|¼ 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.