Chocolate ricotta cheesecake

Yield: 1 Servings

Measure Ingredient
1 cup Water
2 tablespoons Agar flakes
½ pounds Firm regular tofu; patted dry and crumbled
1 pack (10.5 oz.) firm silken tofu; patted dry and crumbled
⅔ cup Maple syrup
⅓ cup Unsweetened cocoa powder
1½ teaspoon Vanilla extract
¼ teaspoon Salt
1 Prepared cheesecake crust

Place the water and agar in a small saucepan, and bring to a boil, stirring constantly. Reduce the heat, stirring often, and cook five minutes. Blend the remaining ingredients in a blender or food processor for 1 - 2 minutes.

Pour the agar mixture into the blended mixture and process for two additional minutes, until very smooth. Pour into the prepared crust.

Refrigerate 6 - 8 hours, or overnight.

Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.

Substitutions: In place of flaked agar - 2 T powdered agar Optional additions: If you're making your own crust, you can reserve ¼ cup of the crumbs to sprinkle over the top of the cheesecake before it goes in the oven.

Recipe adapted from "The Uncheese Cookbook".

Posted to fatfree digest V97 #208 by Jacqueline <still@...> on Sep 12, 1997

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