Very creamy and rich, yet with much less fat than traditional chocolate cheesecake!
3/4 cup soy anytime*
1/4 cup sugar
3 tablespoons soy margarine, melted
12 ounces tofu, silken firm, or soft, drained
12 ounces soy cream cheese, plain
3/4 cup sugar
2 eggs
1/4 cup cocoa
2 ounces milk chocolate
2 ounces bittersweet chocolate
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
Oven at 350 degrees.
*Soy Anytime is a great soyfood product from Premier Harvest. We use it to make crusts, as a breading, in stuffing and many other dishes. If you are not able to purchase Soy Anytime locally, you can use graham cracker crumbs to make the crust.
For the crust add soy anytime, 1/4 cup sugar and melted soy margarine to a 7″ or 8″ springform pan. Mix together and pat down to cover the bottom of the pan and slightly up the sides (about 1″ from the bottom up). Set aside.
For the cheesecake, melt the milk chocolate and bittersweet chocolate together and set aside. In a food processor, puree the tofu. Add the cream cheese, cocoa and melted chocolate. Blend until mixed. Add the sugar, eggs, vanilla, lemon zest and lemon juice. Blend until mix. With a spoon, blend in the arrowroot.
Pour the filling over the crust. Bake for about 50 minutes, or until the cheesecake is just starting to brown near the edges and the center is still jiggly. Turn off the oven, but leave the cheesecake in for 30 more minutes. The cheesecake will firm up a bit, so that the center is soft to the touch.
Remove the pan from the oven and allow to cool to room temperature. Cover with foil or saran wrap and place in the refrigerator overnight.
Serves 10.
Nutritional Analysis Per Serving:
Calories: 342
Fat: 23 grams
Saturated Fat: 7 grams
Cholesterol: 39 mg
Total Carbs: 32 grams
Protein: 8 grams