STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Chocolate Tofu Cheesecake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A delicious lower fat, lower carb chocolate cheesecake-like dessert. I've developed this recipe so my husband, who needs to watch his cholesterol and weight, can enjoy a delicious dessert (small slice!) every night that is a healthy choice.”
READY IN:
1hr 20mins
SERVES:
12-14
YIELD:
1 10 inch cheesecake
UNITS:
US

Ingredients Nutrition

  • Crust
  • 34 cup walnuts
  • 34 cup almond meal (or almond flour)
  • 12 cup Splenda sugar substitute
  • 3 tablespoons margarine
  • 1 -2 teaspoon cinnamon
  • Filing
  • 1 (19 ounce) packagetrader joe's organic tofu (not firm or extra firm)
  • 12 ounces farmer cheese
  • 2 extra large eggs
  • 1 extra large egg white
  • 10 ounces ghirardelli semisweet chocolate morsels or 10 ounces other dark chocolate
  • 2 -4 ounces unsweetened baking chocolate
  • 14 cup very strong coffee (if using instant, use instant espresso - 2 tbls to 1/4 cup warm water)
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract (optional)

Directions

  1. Pre heat oven to 350 degrees.
  2. Crust:
  3. In food processor pulse walnuts until fine. Add remaining dry ingredients and process briefly to blend. Drop in margarin in small pieces - pulse until mixture starts to look "moist", 15-30 seconds.
  4. Pour into a 10" spring form and press evenly to cover bottom and "seam". Bake @ 350 degrees for about 12-15 minutes. Let cool completely.
  5. Melt chocolate in microwave, being careful not to boil and stirring occasionally. Let cool to room temperature (it should not get cold and stiff, but needs to be comfortably cool).
  6. Filing:
  7. Cut up farmer's cheese and drop in blender, add 2 whole eggs and one additional white. Dry tofu and cube and drop in blender, add coffee and extracts and blend for a 30-60 seconds until very well blended (stop once and scrap down). Add cooled chocolate and blend another 30-60 seconds until well blended (stop once to scrap down). Pour into cooled spring form and back at 350 degrees for about 50 minutes, or a bit longer depending on oven. Doesn't need to be over cooked, should stay moist. Allow to cool, then loosen around edges and carefully remove side of spring form. Cover with foil and fridgerate several hours or overnight (better) before serving. Will keep a long a good week or more well covered in fridge. Play with the extracts to your taste. Use GOOD quality chocolate.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: