Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers

Lennie's Note:

I am posting some vegan recipes, untried by me but looking good!

• Total Time: 1 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 12

Crust

• 2 cups graham cracker crumbs
• ¼ cup maple syrup
• 2 tablespoons apple juice
• 2 tablespoons canola oil

Filling

• 1 lb firm tofu , rinsed
• 2 bananas , quartered
• 1 cup maple syrup
• ½ cup vanilla-flavored soymilk
• ½ cup almond butter
• 1⁄3; cup cocoa powder
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon vanilla
• 1 tablespoon white miso

Directions:

1. Preheat oven to 350F degrees.
2. In a bowl, stir together the 4 crust ingredients and press onto the bottom of a lightly greased 9-inch springform pan.
3. Bake in preheated oven for 10 minutes; let cool.
4. To make filling, rinse tofu and cut into quarters.
5. In food processor, puree tofu until smooth.
6. Add bananas, maple syrup, soy milk, almond butter, cocoa, lemon juice, vanilla and miso; blend until very smooth.
7. Pour over crust.
8. Bake for 55 minutes in preheated oven or until cake tester comes out clean.
9. Let cool completely before serving.
10. Use a serrated knife for cutting, for best results.

Reviews

[Chef #1563304]

It really is good. I made it as the vegan option for a friend's wedding and received multiple requests for the recipe from vegans and non-vegans both. Unlike most other vegan cheesecake recipes, this one makes a free-standing cheesecake rather than one that is served from the pan, which made it prettier to serve.