This simple recipe takes almost no time and illustrates the versatility of tofu. As tofu is a protein, this cake is a much lighter option than traditional high-fat cheesecakes. It's important to use silken tofu, as other types do not work nearly as well. It's best served with compote, berries, bananas, mango, figs, fruit coulis or whipped cream. Alternatively, omit the biscuit base and place the chocolate mix into cups and serve as a mousse. The tofu chocolate will last for 4-5 days in your fridge if well covered.
Recipe courtesy of Trupps Whole Food Kitchen.
*Please note that the Cheesecake needs to chill for 3 hours.
Place a cake ring on a flat serving plate or tray. Place biscuits into a blender and mix to a fine powder. Place crushed biscuits into a mixing bowl. Add 2-3 tablespoons of jam and knead to a dense dough (add more jam if needed).
Press the mix firmly evenly into the cake mould. Pour a little water into a saucepan and bring to the boil. Place chocolate into a metal bowl and place on top of saucepan. Melt chocolate, stirring occasionally.
Meanwhile, place tofu, remaining jam and orange juice into blender and mix to a fine puree.
Remove melted chocolate from the heat. Add tofu mix and quickly whisk together. Pour chocolate cream onto the cake base and chill for 2-3 hours.
Remove cake from the fridge. Place some cocoa powder into a mesh sieve and dust surface of cake. To remove cake from the mould, heat a kitchen towel in very hot water, wring it out and fold it around the cake mould (use gloves) for a few seconds. Then quickly lift the cake ring off.
| Prep Time: | 20 mins |
| Cooking Time: | |
| Ready in: | 210 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1800 kj |
| Calories | 430 kcal |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Total Carbohydrate | 26 g |
| Total Protein | 18.8 g |
| Fibre | 2.5 g |
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