Chocolate Tofu Cheesecake

By Lsweetnell

Don't let this fool you, this recipe is silky and delicious. Just don't tell that there is tofu in it. Lower in calories.

Not for children unless you leave out the brandy, can use orange juice instead

Healthy desserts from Dorota and Walter Trupp
(6 to 8-inch cheesecake)

Ingredients

• 500 g silken tofu (soft)
• 5 to 6 tbsp raspberry jam, use any other flavor if you prefer
• 350 g dark chocolate
• 3 tbsp of brandy, use orange juice as replacement
• 1 packet of chocolate cookies crushed
• Cocoa powder, to dust

Details

Preparation time 20mins
Cooking time 190mins
Adapted from naturalhealthmag.com.au

Preparation

Step 1

Place the cookies into the food processor and pulse to a fine crumble. Place the crushed cookies into a separate bowl and add two tablespoons of jam and mix to a dense dough (add some more jam if needed). Press the mix firmly and evenly onto the bottom of a cake mould so you create a flat and even cake base.

Pour a little water into a pot and bring to the boil. Place chocolate into a metal bowl and set on top of the pot with boiling water (do not let the bowl touch the water). Melt the chocolate while occasionally stirring.

Meanwhile, place tofu, jam and brandy into the food processor and mix to a very fine puree.

Remove the melted chocolate off the heat and add to the tofu and whisk together well.

Pour the chocolate cream onto the cake base and chill for two to three hours.

Remove the cake from the fridge. Place some cocoa powder into a mesh sieve and dust the surface of the cake. To remove the cake from the mold, heat a kitchen towel in plenty of hot water and fold it around the cake mold for a few seconds, then quickly lift the cake ring off.

Recipe note: This recipe only works with silken tofu. Any firmer tofu will turn this dish into a disappointment.