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Chocolate Marble "Cheese" Cake
Tofu cheesecakes have been around for a long time, but this one really takes the cake. It's made with a soy-based cream cheese, which gives the cake an authentic cream-cheese texture. A swirl of chocolate is the final irresistible touch.
  • 19 ounces silken tofu
  • 10 graham crackers (about 5-1/2 ounces)
  • 3 tablespoons extra-light olive oil
  • 1 pound tofu cream cheese
  • 3 tablespoons flour
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate syrup

1. Preheat oven to 350°F. Line a colander with several thicknesses of paper towel. Place tofu in colander and set aside five to 10 minutes to drain excess liquid.

2. In a food processor, process graham crackers to fine crumbs. Transfer crumbs to medium bowl. Stir in oil until just combined. Place mixture in 9-inch springform pan and evenly press into bottom and 1-1/4 inches up the side.

3. Add drained tofu to food processor and process until smooth. Add tofu cream cheese and process until smooth. Add flour and process until smooth. Add eggs, sugar, and vanilla and process until well blended.

4. Transfer 1 cup of cheesecake mixture to small bowl and stir in chocolate syrup until well combined. Transfer remaining mixture into prepared springform pan. Pour chocolate mixture in a ring on top of batter and swirl in with a spoon.

5. Bake 45 minutes. Turn off oven and leave in oven an additional 45 minutes undisturbed. Place on cake rack in refrigerator and chill overnight.


Nutritional Information
Per serving: 487 calories, 26g total fat, 7.4g saturated fat, 11g monounsaturated fat, 5.6g polyunsaturated fat, 0.5g dietary fiber, 9g protein, 55g carbohydrate, 53mg cholesterol, 578mg sodium.
Good source of: isoflavones.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
480