I knew it was a success when it was still in the blender. It had the smoothest consistency, yet it was kind of stiff like pudding. It didn't bubble or crack or explode when it was in the oven, it just got darker and stiffer. I admit, I had a slice for breakfast this morning (c'mon, soy protein, no cholesterol, a bit of fruit, AND chocolate!) and I was in awe. The edges especially taste like cheesecake. I have decided to name it Chocolate Raspberry Truffle (no)Cheese(whatsoever)cake, because it's super smooth like a truffle (almost smoother than Cheescake factory fare) and I tossed in some raspberries at the last minute. Go ahead. Try the
Chocolate Raspberry Truffle (no)Cheese(whatsoever)cake
1.5 C. Graham cracker crumbs
3 T. cocoa powder
1 T. powdered sugar
½ C. peanut oil
Combine crumbs, cocoa, and sugar in a round pie plate, breaking up any powder lumps. Drizzle in peanut oil (or another lightly flavored oil) and combine ingredients until color is uniform. Press crumbs into the sides and bottom of pan. Set aside.
10 oz. (vegan) semi-sweet chocolate chips
2-12.3 oz. packs Mori-Nu silken tofu (firm)
¼ C. light corn syrup
1 T. vanilla
1/8 tsp. salt
4 T. flour
3 T. powdered sugar
1 C. frozen raspberries
Press tofu between two coffee filters in a colander to remove excess water. Melt chocolate chips in the microwave. Combine tofu, melted chocolate, corn syrup, vanilla, and salt in a blender or mixing bowl (with a hand mixer) until uniform in color and slightly fluffy. Scrape sides and add flour and sugar. Mix well (puree setting on blender). Filling will have a pudding-like consistency and flavor. Add raspberries and stir just enough to break them up and distribute them through the filling.
Pour filling into waiting crust. Smooth top of filling to level it (it should be stiff enough not to level on its own). Bake at 325ºF for 45-50 minutes. Color will darken. Cool to room temperature and refrigerate for several hours before serving.
Notes on ingredients:
This recipe was adapted from The Vegan Chef’s Chocolate Tofu Cheesecake. As long as you use vegan chocolate chips, this is an egg, dairy, and cholesterol free slice of heaven!
• (vegan) semi-sweet chocolate chips... I have been using Wegman’s semi-sweet chocolate morsels regularly. They melt well (even in smores!) and have a fairly full flavor. Your favorite chocolate chips, baking chocolate, or a substitution of sugar, cocoa, and oil would likely work just as well.
• 12.3 oz. packs Mori-Nu silken tofu (firm)... These come in shelf-stable aseptic packaging and keep for a long time in the cabinet. I’ve found this to be a lot easier to work with than plastic packages.
• ¼ C. light corn syrup... The original recipe calls for maple syrup. It’s more expensive, and I haven’t been a big fan of using it in recipes so far.
I even put in some ingredients notes with the recipe. If you're like me and like to keep tons of chocolate chips on hand, you just need to start keeping a few packages of tofu in the cabinet and you can whip this up anytime. If you try it, I would love to hear some feedback! My fiance's not into chocolate and my vegan friends all live far away, so I can really only experiment on myself. Not that I complain about getting a whole cheesecake to eat on my own, but it does limit the experimentation I can do. I can see this as a really good mint chocolate chip cake or key lime pie.... I'm drooling.