Chocolate Tofu Cheesecake recipe
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Ingredients
- 2 (14 ounce) packages extra firm tofu, drained and cubed 1 (8 ounce) package cream cheese, softened ¾ cup maple syrup ¼ cup coconut oil ¼ cup cold butter, cut into cubes ¼ cup crystallized sugar cane juice (such as Sucanat®) ¼ cup unsweetened cocoa powder 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract
Nutrition Info
- 267.5 caloriescarbohydrate: 20 gcholesterol: 44.3 mgfat: 18.8 gfiber: 0.8 gprotein: 7.5 gsaturatedFat: 11.4 gservingSize: -sodium: 94.4 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Tofu Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch spring-form pan.
Blend tofu, cream cheese, maple syrup, coconut oil, cold butter, sucanat, cocoa powder, egg, vanilla extract, and almond extract in a blender or food processor until smooth, pour into prepared spring-form pan.
Cover the bottom of the pan with aluminum foil and place it into a pan at least 1 inch larger than the spring-form pan. Pour about 1/2 inch water into the larger pan.
Bake in the preheated oven until mostly set, about 1 hour and 20 minutes, cool at room temperature until just warm before chilling completely in refrigerator, 8 hours to overnight.