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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
chocolate tofu cheese cake
luv2bead
12 posts
Nov 21, 2006
1:03 PM
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does anyone have a good recipe for a chocolate, tofu, cheese cake? sarah's birthday is thanksgiving, and she wants the tofu cheese cake instead of a cake. i have seen a few on-line, but they have oil, eggs, and other things.
any suggestions, much appreciated.
thanks,
jacqueline
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Debbie
1261 posts
Nov 21, 2006
1:18 PM
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Yes, there is recipe called Chocolate-Almond Midnight in Millenium cook book that we love. I made it last August and blogged it. It is not hard to make. It uses silken tofu and vegan chocolate chips. Let me know if you are interested in this recipe. I will have to type it in this forum. Here is the blog I wrote about it.
http://spiceislandvegan.blogspot.com/2006_08_01_spiceislandvegan_archive.html
Scroll down to August 11 entry.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1884 posts
Nov 21, 2006
1:52 PM
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I also have a recipe in my soy cookbook. Here it is:
BRYANNA’S EASY CHOCOLATE TOFU CHEEZECAKE
one 8" cheezecake
This is a small cheesecake for the simple reason that we usually overeat the big, thick ones (you are supposed to eat a small slice of those, but who ever does?). This tofu cheesecake is relatively low in fat, but is creamy and rich, AND very easy and quick to make.
The recipe may be doubled for a deeper pan (10” spring form). In this case, bake for 50-minutes at 325 degrees F. (And double the crust recipe, too.)
CRUMB CRUST:
3/4 c. vegan chocolate wafer crumbs (there’s a recipe below if you need one)
3 T. light corn syrup or Earth Balance
FILLING:
1 (12.3 oz.) box extra-firm SILKEN tofu
1/3 c. chopped shelled Brazil nuts OR raw organic cashew pieces, ground finely in a mini-chopper or coffee/spice mill
1/2 c. plus 1 T. light granulated unbleached or white beet sugar
3 T. chocolate, coffee, almond, orange, or hazelnut liqueur.
1 ½ T. lemon juice
2 T. organic cocoa powder
1/2 tsp. vanilla
1/4 tsp. salt
1 c. (6 oz.) of organic semi-sweet, dairy-free mini-chocolate chips (or organic dairy-free semisweet chocolate, cut into small bits)
Soyatoo vegan whipped topping
Grated chocolate for topping
Preheat the oven to 350 degrees F.
Mix wafer crumbs with the corn syrup or Earth Balance and press onto the bottom and sides of a lightly-oiled 8" pie pan.
Place the filling ingredients EXCEPT the chocolate bits (make sure that the cashews are ground as directed) in a food processor or blender and blend until VERY smooth (be patient). Pulse in the chocolate bits.
Pour into the crust. Bake 25-35 minutes, or until the filling is set and slightly cracked around the edges. Cool on a rack, then refrigerate for AT LEAST four hours before serving. Just before serving, squirt the Soyatoo around the edges, and sprinkle with chocolate.
CHOCOLATE-MINT CHEESECAKE: This variation-- a great one for Christmas-- was suggested by my good friend Holly Walker.
After baking and cooling the cheesecake, pour about 1/2 a recipe of Chocolate-Soy Ganache (below), to which you have added 1/2 tsp. peppermint extract, over the top of it, while the ganache is still warm. Spread evenly over the top and chill for several hours.
VEGAN CHOCOLATE WAFERS
USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST
1/2 c vegan Margarine or Spectrum shortening
1/2 c. plus 2 T. Granulated unbleached or white beet sugar
1 and 1/4 c. unbleached flour
5 T. Unsweetened organic cocoa Powder
1/4 tsp. baking soda
1/2 T. Energ egg replacer beaten frothy with 2 T. water
1/2 tsp. vanilla extract
Cut a 14 x 12-inch piece of waxed paper or plastic wrap; set
aside.
In a large bowl, beat margarine, sugar, egg replacer, and vanilla until
light & fluffy.
In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape dough into an 8 to 10-inch roll. Wrap roll in waxed paper or plastic wrap.
Place wrapped roll in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months.
YIELD: 3 dozen cookies.
TO BAKE DOUGH:
Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks.
BRYANNA'S CHOCOLATE-SOY GANACHE Makes about 1 and 1/2 c.
This is from my book “Soyfoods Cooking for a Positive Menopause”.
A ganache is a rich, fudgy chocolate icing that firms up when cooled. It is usually made with heavy cream, but rich, full-fat soymilk blended with silken tofu makes a wonderful substitute.
TRUFFLES: A firm ganache is also the basis for making chocolate truffles-- if you would like to try this, reduce the amount of soymilk to 1/3 c. to 1/4 c.. Roll the cold mixture in chopped toasted nuts, coconut or cocoa powder.
6 oz. (1 c.) organic dairy-free semi-sweet eating chocolate or chocolate chips
1/2 c. full-fat soymilk
1/3 c. extra-firm SILKEN tofu
1 tsp. vanilla OR 1 T. brandy or liqueur of choice
Break the chocolate up and process it finely in a dry food processor. Leave the chocolate in the processor.
Whip the soymilk and silken tofu together in the blender or with a hand blender until VERY smooth. Heat it in the top of a double boiler over simmering water until almost to the boiling point, or microwave it in a microwave-save bowl for about 1 minute at 50 percent power, or until very hot, but not boiling. (If the mixture seems to curdle at all, blend it again until smooth.)
With the motor running, pour the hot soy creme in through the feed tube. Process until the mixture is smooth.
Scrape the mixture into a mixing bowl and refrigerate just until it is completely cooled, but not chilled. Whip in the vanilla or liqueur. Allow to chill for several hours, or until firm enough to use as a frosting.
This will keep a couple of weeks refrigerated. To soften the ganache, leave at room temperature until as soft as you like it, or microwave for a few seconds.
To use as a sauce or a pourable icing, stir in the vanilla or liqueur while still warm and pour immediately over the cake, or, if made ahead, reheat in a double boiler or in a microwave on LOW, stirring every 15 seconds.
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luv2bead
13 posts
Nov 22, 2006
3:08 AM
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yum, yum.
thanks bryanna for the recipe.
debbie, that picture of your cheese cake looks really yummy. if it is not a hassle, could you post it? the more the merrier.
thanks,
jacqueline
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Debbie
1262 posts
Nov 22, 2006
2:01 PM
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Here it is. The almond praline and raspberry sauce can be made ahead. I think they are essential. :-)
Chocolate-Almond Midnight
From The Millenium Cookbook
Makes one 8-inch cake: Serve 12
Chocolate Almond Midnight is served with raspberry sauce and maple almond praline. Creamy, rich, and chocolatey, this chocolate mousse cake really has no match. It’s been on the menu every single day and night since Millenium opened.
Cashew Crust
1/3 cup unsalted cashew nuts
3 tablespoons sucanat ( I used sugar)
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1/8 teaspoon sea salt
Chocolate Mousse
2 cups (16 oz) malt-sweetened, nondairy chocolate chips
24.6 oz (2 boxes) extra-firm low-fat silken tofu
3/4 cup sucanat ( I used sugar)
1 teaspoon vanilla extract
1/8 teaspoon sea salt
Maple Almond Praline
1/4 cup maple syrup
1 cup slivered almonds
Raspberry Sauce
2 cups fresh or 10 oz unsweetened frozen raspberries, thawed
1/4 cup sucanat (I used sugar)
To make the cashew crust:
Preheat the oven to 350 F. Lightly oil an 8-inch round springform or false bottom pan. In a food processor, grind the cashews until they resemble fine meal. Add the sucanat, oil, and vanilla. Process again until well combined. In a small bowl, stir the flour and salt together. Add the cashew mixture and mix into the flour, beginning with a spatula and ending with your hands. Press the crust into the prepared pan. Bake for 20 to 25 minutes, or until light brown and dry.
To make the Chocolate Mousse:
In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor, combine the silken tofu, sucanat, vanilla, and salt. Process, then add the melted chocolate and blend for 2 minutes, or until very smooth and completely combined.
Preheat the oven to 350 F. Lightly oil the sides of the cake pan above the prebaked crust. Pour the mousse mixture into the pan and bake for 35 minutes. Let cool for 10 minutes, then run a paring knife around the inside of the pan. Let the cake cool to the touch, refrigerate for at least 2 hours before serving. Unmold just before serving.
To make the praline:
In a heavy-bottomed saucepan, bring the maple syrup to a boil. Boil for 1 minute. Add the almonds and stir constantly until the maple syrup has completely crystallized onto the almonds and the almonds appear dry.
Pour the almonds onto a baking sheet and let cool. Store in an airtight container up to 5 weeks.
To make the raspberry sauce:
In a blender, combine the raspberries and sucanat, then blend to a smooth sauce. Strain the sauce through a fine-messed sieve. Store in an airtight container in the refrigerator for up to 1 week.
Nutritional value per serving:
431 calories (40% from fat), 9 g protein, 56 g carbohydrate, 19 g fat, 0 mg cholesterol, 121 mg sodium, 4 g fiber
Variation:
For a wheat-free version of chocolate almond midnight, replace the all-purpose flour in the cashew crust with rice, barley, or spelt flour.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited on 22-Nov-2006 2:04 PM
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luv2bead
15 posts
Nov 23, 2006
7:51 AM
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thanks so much for this.
also made bryann's and it's sitting waiting to be eaten. it looks great. it got lots darker. sarah can't wait to get her teeth into it.
happy thanksgiving.
thanks, again.
jacqueine
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