Marbled Chocolate Tofu Cheesecake

[Guest guest]

Marbled Chocolate Tofu "Cheesecake"

Dana Jones, Arcata

 

Cheesecake

 

10 oz semisweet chocolate chips 2 Tbsp margarine or "veggie" butter tofu product 1 pkg (12.3 oz) Mori-nu extra firm lite silken tofu 1 cup tofu sour cream 1/2 cup tofu cream cheese 1 cup sugar (white) 1 tsp vanilla 3 Tbsp Kahlua 3 large eggs 2 Tbsp unsweetened cocoa 3/4 cup white chocolate chips

 

 

 

Crust

 

1/3 cup melted margarine or butter 10 oz graham crackers (chocolate flavor) 3/4 cup finely ground almonds

 

 

Crush graham crackers and mix with almonds. Mix in melted butter until evenly moistened and press into the bottom and up the sides of a 9" spring form pan. Bake 5 minutes on 350°, then cool about 30 minutes before filling. Turn off oven. Then reheat to 325° just before putting in the cheesecake.

For cheesecake – with food processor or electric mixer, blend tofu, sour cream and cream cheese just until smooth. Put aside. Over hot water, melt semisweet chocolate chips with margarine or butter. Stir and remove from heat when melted. Set aside to cool.

Beat eggs to blend and by hand stir into tofu until well blended. Beat in sugar, vanilla, and Kahlua; do not over beat. Sprinkle cocoa over batter and fold in until well-blended. Fold in white chocolate chips. Gently pour into cooled crust.

Set onto a large sheet of foil and pull foil up the side to cover sides. Set in a pan wider but no deeper than the cheesecake pan and add boiling water to a depth of 1". Bake at 325° for approximately 60 minutes. The center should jiggle slightly. Turn off oven and leave door ajar for 30 minutes, then remove and when completely cool, refrigerate. Best after chilling 8 hours.

 

http://www.northcoastco-op.com/hndtofu.htm#cheesecake

 

 

 

For the love of life,

 

Jo-Ann

Vegan-Talk!!

Vegan-Talk