Potentially-Vegan Chocolate Cheesecake
First beamed to your eyeballs on 27 Jan 2014
Silken (or "soft") tofu, is not as versatile as it's firmer counterpart, but I know it as a good egg substitute, so when I mistakenly purchased a brick of soft tofu I thought I'd bake with it.
While this recipe is not quite as rich as others it's still delicious –and you can feel somewhat better about yourself after eating a couple pieces.
- 1 cup graham cracker crumbs (or other cookie, like Oreo)
- ~2 tablespoons melted butter (or butter substitute)
- 1 brick (250g) soft/silken tofu
- 1 brick (250g) cream cheese, regular, soy or otherwise (at room temperature)
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 4 oz. bittersweet chocolate, roughly chopped
- 1/4 cup cocoa powder
- 3 tablespoons flour
- 30 mL (one shot) espresso (optional)
- 1/2 teaspoon salt
- sliced strawberries
- powdered sugar
The "potentially vegan" bit is if you decide to use vegan-friendly substitutes for cream cheese and butter.
- ~9-inch springform pan
- In a blender, combine the tofu and cream cheese.
- Add the sugar, salt, cocoa powder, vanilla extract, chopped chocolate & espresso (if using). Blend until smooth. (Add a little water if there's difficulty.)
- Remove to a large bowl and stir in the flour. Set aside.
- Preheat an oven to 350 degrees Fahrenheit.
- Combine the cracker/cookie crumbs with the melted butter(-esque substance).
- Press evenly into the bottom of your greased springform pan.
- Bake for 10-12 minutes.
- Pour your batter into the pan atop the crust.
- Return to the oven and bake until the center of the cake is no longer jiggly (forgive the technical term) – 30 minutes.
- At this point, turn off the oven and leave the cake in for another hour to cool with the over –this prevents a split in the cake.
- Remove. Using a thin knife to separate the sides of the pan from the cake.
- Now cover & place in a fridge to chill. Garnish with strawberries and powdered sugar, if desired.
- Enjoy :-)