Chocolate Tofu Cheesecake
Chocolate Tofu Cheesecake

Chocolate Tofu Cheesecake

Chocolate Tofu Cheesecake

Light Cooking Spray

8 oz firm tofu

1/4 cup part skim ricotta cheese

4 oz light cream cheese

1/4 cup sugar-free maple syrup

3 TB unsweetened cocoa powder

2 large egg whites

1 TB ground cinnamon

3 TB DaVinci’s sugar-free Irish Cream syrup

1 TB DaVinci’s sugar-free coffee-flavored syrup

 

Topping:

1/2 cup nonfat sour cream or plain nonfat yogurt

1 teaspoon pure vanilla extract

1 TB honey

Preheat oven to 350F. Coat a 10 inch glass pie plate w/ 3 sprays of cooking spray.

In bowl of food processor, combine tofu, ricotta, cream cheese, maple syrup, cocoa powder, egg whites, and cinnamon, and the syrups. Puree until smooth and our into prepared pie plate.

Place pie plate on center rack. On bottom rack, place a baking pan filed halfway with water.

Bake for 1 hour.

While baking cake: combine all topping ingredients in small bowl and whisk thoroughly. When the cake has cooled for half an hour, remove it from oven, spread the topping on evenly, and decorate, if desired. Return to oven for 10 minutes more, until topping sets. Refrigerate 2 hours before serving.

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