Nettie Cronishs Chocolate Tofu Cheesecake For Nonbelievers Recipes

Steps:

• Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
• To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

Steps:

• Preheat oven to 325°F Grease a 9-inch springform pan.
• Melt chocolate chips in the microwave or over a double broiler. In a food processor or blender, combine the tofu, melted chocolate, syrup, vanilla and salt; puree until smooth.
• In a small bowl, combine crumbs, cocoa and sugar, stirring until well mixed. Drizzle in oil, and mix thoroughly until well combined. Using your fingers, firmly press into the bottom of your prepared pan. Pour filling over top crust and bake for about 45 minutes. Allow to cool, and chill for several hours.

Steps:

• 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.