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Thread: Chocolate Tofucheesecake

  1. #1
    Silver Member tofucheesecake's Avatar
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    Default Chocolate Tofucheesecake

    Don't knock it until you try it! Maybe not as good as *real* chocolate cheesecake, but it is much healthier. I'm currently waiting to test a healthier version (ideas in parenthesis); I'll let you know how it turns out.

    Crust:
    1 pre-made graham cracker crust or
    1.5 c. graham cracker crumbs (some sort of ground nut?)
    1/4 c. butter, melted (2-3 T. EVOO/sunflower oil, etc.)
    2 T. sugar (4.5 tsp. agave nectar)
    *Note: if I did the healthier versions, I would be adding salt as well. Not sure if I would bake it or not.

    Mix together & bake in a 9" pan for 10 min. @ 350 F.

    Filling:
    12 oz. silken (the softest kind) of tofu (I've found that Mori-Nu brand is the smoothest - there is a lowfat version, too)
    6 oz. chocolate chips, melted (sunspire organic chocolate chips have half the calories & fat of normal ones, plus less sugar & carbohydrates, and they're vegan - hooray!)
    1.5 T. honey (1 T. + a bit agave nectar)
    vanilla, espresso powder, etc. to taste

    Blend tofu in a food processer first, until it is as fine as it will go, then transfer to a blender and blend as smoothly as possible with the chips, honey, and flavorings. Pour into crust and refrigerate until firm. I usually find that there is enough filling for 1.5 crusts, so I make 1 pie and then pour the rest of the filling into cups as little mousses.

    Nutrition Comarison:

    Average chocolate cheesecake vs. /tofucheesecake (1/8th of a 9" cake)
    KCal: 754/240
    Fat: 48g/12g
    Saturated fat: 23g/4g
    Sodium: 619 mg/154mg
    Cholesterol: 176/0
    Carbohydrate: 73g/31.5g
    Fiber: 3g/1.32g (I think it is higher for the normal cake because the calculator I used assumed a wheat crust instead of a cracker crust)
    Protein: 12.5g/4g (again, wheat crust, and lots of dairy)

  2. #2
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    I've been seeing agave syrup in the store, and thinking about buying it.

  3. #3
    Silver Member tofucheesecake's Avatar
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    I've not tried it, but it's supposed to be natural and better than other sweeteners. I've been looking for something new, since most of the artificial ones are bad for you, and I hate Stevia and Splenda.

  4. #4
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    I've given Stevia so many tries, and I just gave up each time. Can't stand the taste. I found one Stevia product I liked, but couldn't find it again. If I could find that one, I'd give it another whirl. But I doubt it would stick. Splenda is supposed to be not that good for you.

  5. #5
    Elite Member aabbcc's Avatar
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    Just a note regarding silken tofu - Mori-Nu comes in soft, firm, and extra-firm varieties. For making a cheezecake, you would want the extra-firm tofu. To make the above recipe vegan, use a vegan margarine like Earth Balance instead of the butter.

  6. #6
    Silver Member tofucheesecake's Avatar
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    Quote Originally Posted by aabbcc View Post
    Just a note regarding silken tofu - Mori-Nu comes in soft, firm, and extra-firm varieties. For making a cheezecake, you would want the extra-firm tofu. To make the above recipe vegan, use a vegan margarine like Earth Balance instead of the butter.
    Really? I haven't made this in awhile, but I remember that the softest one blended better than the extra firm, although now that you mention it, I think using the soft one meant that the cake only set in the freezer; the fridge wasn't enough.

  7. #7
    Elite Member aabbcc's Avatar
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    The soft tofu is really only meant for drinks, sauces, puddings, and the like. It has a higher water content so it won't set very firm.

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