Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
Crust
- 2 cups graham cracker crumbs
- 1⁄4 cup maple syrup
- 2 tablespoons apple juice
- 2 tablespoons canola oil
-
Filling
- 1 lb firm tofu, rinsed
- 2 bananas, quartered
- 1 cup maple syrup
- 1⁄2 cup vanilla-flavored soymilk
- 1⁄2 cup almond butter
- 1⁄3 cup cocoa powder
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon vanilla
- 1 tablespoon white miso
directions
- Preheat oven to 350F degrees.
- In a bowl, stir together the 4 crust ingredients and press onto the bottom of a lightly greased 9-inch springform pan.
- Bake in preheated oven for 10 minutes; let cool.
- To make filling, rinse tofu and cut into quarters.
- In food processor, puree tofu until smooth.
- Add bananas, maple syrup, soy milk, almond butter, cocoa, lemon juice, vanilla and miso; blend until very smooth.
- Pour over crust.
- Bake for 55 minutes in preheated oven or until cake tester comes out clean.
- Let cool completely before serving.
- Use a serrated knife for cutting, for best results.
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Reviews
-
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.
RECIPE SUBMITTED BY
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