Chocolate Tofu Cheesecake

[Guest guest]

Christian-Vegan-Cooking , " DeniseC "

<dcmeta@i...> wrote:

 

Chocolate Tofu Cheesecake

 

Filling:

 

10 oz. barley malt-sweetened chocolate chips or other vegan chocolate

chips

2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm

1/4 cup maple syrup

1 T. vanilla

1/8 t. salt

 

Crust:

 

1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)

3 T. cocoa powder

1 T. unbleached cane sugar

1/2 cup safflower oil

 

 

Begin by pressing the tofu. In a large colander, place a natural

unbleached coffee filter, place the two blocks of tofu in the coffee

filter, cover the tofu blocks with another coffee filter, place a

plate

on the top of the coffee filter, and then a heavy can or weight on top

of the plate. Place the colander over a bowl, then place the entire

set-up in the refrigerator, and leave to drain for several hours or

overnight. Melt the chocolate chips in the microwave or over a double

boiler. In a food processor or blender, combine the pressed tofu,

melted

chocolate chips, and remaining filling ingredients, and puree until

smooth.

 

In a small bowl, combine graham cracker crumbs, cocoa, and sugar,

stirring until well mixed. Drizzle in safflower oil, and using your

fingers, mix until thoroughly combined. Firmly press into the bottom

of

a greased 9-inch springform pan and set aside. Pour filling over top

of

crust and bake at 325 degrees for 45 minutes. Allow to cool, and

chill,

preferably overnight, or for several hours. Garnish with fresh fruit

or

sliced almonds, if desired.

 

*Variation for a plain tofu cheesecake - substitute a filling made

with

the same amount of pressed tofu, 1 cup unbleached cane sugar, 1/4 cups

lemon juice, 1/4 cups safflower oil, 2 t. vanilla, and a pinch of

salt.

Bake as directed above.

 

Yield: One 9-inch cheesecake, or 12 pieces