Ingredients for Nettie Cronish's Chocolate Tofu Cheesecake For Nonbelievers
- 1 ½ cups graham cracker crumbs
- ½ cup maple syrup (filling)
- Apple Juice
- Canola Oil
- Firm Tofu
- 2 ripe bananas (mashed)
- Vanilla Flavored Soymilk
- ¼ cup almond butter
- Cocoa Powder
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- White Miso
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How to Make Nettie Cronish's Chocolate Tofu Cheesecake For Nonbelievers
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crust ingredients: 1 ½ cups graham cracker crumbs, ¼ cup unsweetened shredded coconut, 2 tablespoons maple syrup, and 4 tablespoons melted vegan butter. Mix well.
- Press the crust mixture firmly into the bottom of a lightly greased 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- While the crust cools, prepare the filling. Rinse and drain 1 (14-ounce) block firm or extra-firm tofu, pressing out excess water with a clean kitchen towel or cheesecloth.
- Cut the tofu into quarters and add to a food processor. Puree until completely smooth.
- Add 2 ripe bananas (mashed), ½ cup maple syrup, ½ cup unsweetened soy milk, ¼ cup almond butter, ½ cup unsweetened cocoa powder, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1 tablespoon white miso paste to the food processor.
- Blend until the mixture is completely smooth and creamy.
- Pour the filling over the cooled crust.
- Bake for 55-60 minutes, or until a cake tester inserted into the center comes out clean. If the top starts browning too quickly, tent it loosely with foil.
- Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Use a sharp serrated knife to cut and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
111g
Fat
6g
Carbs
14g
