Cruelty free: Chocolate Orange Tofu Cheesecake

Newsflash! Tofu is awesome and here is the proof.

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Tofu, I think has a bad reputation. I kind of understand why. I mean, it doesn’t exactly look appealing (see one of the pictures below) and on its own is pretty bland. But, it is the lack of flavour that is Tofu’s genius, making it an extremely versatile ingredient. Sweet or savoury, sliced or scrambled it has a lot going for it. That’s right I said scrambled and it is good, fried until crispy and added to a stir-fry also good, or blended with chocolate and sugar to make…..CHEESECAKE! That’s right I said it.

Cheesecake was one of those deserts I hated as a child, the name put me off alone and I always refused it without so much as a teeny taste. Then I grew up. Watched that Friends episode, you know, The One with all the Cheesecake. Discovered my love and adoration for this delicious desert. How is it possible to have that creamy loveliness in vegan form? Well here it is and it is thanks to our new friend tofu, and chocolate obvs!

I found this recipe one day randomly googling vegan food and came across it on the Guardian. I have adapted it slightly here but have also made the one on their site and that is equally as good. This one just saves a little time without having to faff around toasting hazelnuts, forgetting about them and then burning them, but if that is your thing go for it.

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Ingredients

For the base:
10 hobnob biscuits
3 tbsp dairy free margarine
2 tbsp cocoa powder
2 tbsp icing sugar

For the filling:
300g silken tofu (there is more than one type of tofu, you need silken for this recipe)
100g 70% + dark fair trade chocolate (dairy free)
2 tbsp fairtrade cocoa powder
4 tbsp icing sugar
grated zest of one orange (you can leave this out if you prefer)

1. Blitz your biscuits in a food processor until fine, or bash them in a bag using a rolling pin. Add the cocoa and icing sugar and mix through thoroughly.
2. Melt the margarine and add to the biscuit base and mix in. Press firmly into a flan or cake tin (I used a 20cm).
3. Leave to chill in the fridge whilst you make the filling.
4. Drain your silken tofu, and blitz until smooth in your food processor or get those muscles going and using a wooden spoon!
5. Melt the dark chocolate using a bain marie (that’s just a bowl standing in a saucepan of hot water).
6. Add and mix the cocoa, icing sugar and orange zest to the tofu, and the melted chocolate.
7. Spread the filling over the biscuit base. Chill in the fridge for another couple of hours, if you can wait that long!

This is really tasty and only takes about half an hour to make, plus it is much less fattening than a normal cheesecake!

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