Chocolate Tofu Cheesecake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I checked out this great cookbook from the library, The Juan-Carlos Cruz Calorie Countdown Cookbook. I saw this recipe, and marked it to save, before I return the book. I haven't made it as of this posting, but I love cheesecake, and if I can find a way (or recipe) to make it so it is just as good with less fat, then I'll give it a shot! Ingredients:
cooking spray |
1 1/2 cups chocolate graham cracker crumbs (made from about 2 1/2 c broken chocolate graham crackers) |
2 tablespoons canola oil |
1/4 cup coffee liqueur, such as kahlua |
1/2 lb firm tofu |
1/2 cup part-skim ricotta cheese |
2 tablespoons light cream cheese |
1/3 cup pure maple syrup |
1/2 cup splenda sugar blend for baking |
2 large egg whites |
1 large egg |
1/4 cup cocoa powder |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray a 9-inch springform pan with cooking spray and line with parchment. Spray the parchment.
3. 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.
4. 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.
5. Bake 1 hour, or until set.
6. Turn off the heat and allow to sit in the oven for 30 minutes.
7. Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.
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