Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 250grams chocolate ripple biscuits
- 100grams unsalted butter, melted
- 600grams Macro silken tofu, drained
- 2teaspoons vanilla extract
- 2/3 cup brown sugar
- 250grams dark chocolate, melted, cooled
- 2 1/2tablespoons cacao powder
- 125grams raspberries, to serve
Nutrition per serving
1790kJ / 427Cal
1790 Kilojoules or 427 Calories
21% of daily energy intake*
Protein
7.2grams
Fat
25.7grams
Carbs
38.4grams
Sugars
28.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This budget-friendly, decadent chocolate 'cheesecake' is made with tofu so it's light and fluffy yet still rich and satisfying!
Method
Step 1 of 4
Preheat oven to 17O°C/150°C fan-forced. Grease and line base and side of a 20cm-round springform pan with baking paper.
Step 2 of 4
Place biscuits in a food processor and process until fine crumbs form. Pour in butter and process until combined. Spoon mixture into pan, pressing down with a spatula to compact. Chill for 30 minutes or until set.
Step 3 of 4
In a clean food processor bowl, add tofu, vanilla and sugar and process for 30 seconds or until smooth. Add chocolate and 2 tbs cacao and process until smooth. Pour mixture over base and bake in the oven for 30 minutes or until firm with a slight wobble in the centre. Turn off oven. Keep oven door ajar with a wooden spoon and allow ‘cheesecake’ to cool in the oven for up to 2 hours or until cool to touch. Transfer to the fridge and chill for 4 hours or until set.
Step 4 of 4
Carefully remove ‘cheesecake’ from pan. Dust with remaining cacao. Serve with raspberries.
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