Vegan - Chocolate-Banana Cheesecake

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* Exported from MasterCook *

 

Chocolate-Banana Cheesecake

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CRUST

2 cups graham cracker crumbs

2 tablespoons soy margarine -- melted

FILLING

2 cups firm silken tofu

2 ripe bananas -- peeled and cut into chunks

1/3 cup sugar (or a natural sweetener)

2 tablespoons soy margarine -- at room temperature

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

2 ounces tofu chocolate

 

Preheat the oven to 350F. Lightly oil a 9-inch springform pan or coat with

nonstick cooking spray and set aside. Place the crumbs directly in the pan, add

the melted margarine, and toss with a fork to combine. Press the crumb mixture

onto the bottom and sides of the pan, and bake for 5 minutes. Remove from the

oven and set aside. Meanwhile, in a food processor, combine the tofu, bananas,

sugar, margarine, lemon juice, and vanilla, and mix until well blended. Spread

the filling evenly into the crust. Melt the tofu chocolate in a double boiler

or a small saucepan over a larger saucepan of simmering water. Pour the melted

chocolate into the filling and swirl with a thin spatula or knife to create a

light and dark swirled pattern in the cake. Bake for 30 minutes, or until firm.

Cool to room temperature. Refrigerate several hours to chill before serving.

 

 

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Per serving: 178 Calories (kcal); 9g Total Fat; (47% calories from fat); 6g

Protein; 18g Carbohydrate; 0mg Cholesterol; 215mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0