Chocolate Cheesecake Surprise

No one realized that they've had tofu for dessert :). We made a non-traditional Thanksgiving dessert ~ a crustless no bake chocolate tofu cheesecake.

 

Topped with fresh raspberries and shaved chocolate.

 

Here's the recipe:

 

1 packet unflavored gelatine

1 1/4lb silken (soft) tofu

8 oz soy cream cheese

4 oz caster (superfine) sugar

2 tsp vanilla extract

8 oz Bakers Dark Chocolate, melted and cooled

8 oz fresh strawberries or raspberries

 

1. Grease a 9" springform pan and line the base with parchment paper.

2. Melt the chocolate over a double boiler (place a heat-proof bowl set over a pan of simmering water). Once chocolate is melted, set aside and cool.

3. Sprinkle the gelatine over 1/4 cup warm water in a small bowl, leave until the gelatine is spongy - DO NOT STIR. Bring a small saucepan of water to a boil, remove from heat and place the bowl with gelatine in the pan. The water should come halfway up the side of the bowl. Now stir the gelatine until clear and dissolved.

4. Place the tofu, soy cream cheese, sugar, extract, melted chocolate and gelatine in a food processor or blender and blend until smooth. Pour the filling into the prepared pan and refrigerate for a minimum of 6 hours or overnight until set.

5. Garnish with fresh berries and shaved chocolate.

 

Enjoy!

Done