Chocolate Tofu Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- cooking spray
- 354.88 ml chocolate graham cracker crumbs (made from about 2 1/2 c broken chocolate graham crackers)
- 29.58 ml canola oil
- 59.14 ml coffee liqueur, such as Kahlua
- 226.79 g firm tofu
- 118.29 ml part-skim ricotta cheese
- 29.58 ml light cream cheese
- 78.78 ml pure maple syrup
- 118.29 ml Splenda Sugar Blend for Baking
- 2 large egg whites
- 1 large egg
- 59.14 ml cocoa powder
directions
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan with cooking spray and line with parchment. Spray the parchment.
- Mix the graham cracker crumbs with the canola oil and 1 Tablespoon of the coffee liqueur. Press into the prepared pan in a single layer.
- In a food processor fitted with the steel blade, blend together the tofu, remaining 3 tablespoons of coffee liqueur, the ricotta, cream cheese, maple syrup, Splenda, egg whites, egg, and cocoa powder until smooth. Pour into the pan.
- Bake 1 hour, or until set.
- Turn off the heat and allow to sit in the oven for 30 minutes.
- Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.
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RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?