First of all I have to tell you that this is absolutely not my recipe ( I wish! ). It’s from the cookbook ” Jadlonomia” by Marta Dymek. So I’m presenting you her GREAT recipe becouse well…it’s great:-)
I made it already 3 times and every following time it was better. My friends love it! ( especially Gosia 🙂 )
I made many photos to help you with making it yourself ( in the book there’s only one photo ).
150 gr chockolate cookies
3 tbsp coconut oil
1,5 tbsp peanutbutter
540 gr tofu
2 tbsp lemon juice
1 tsp vanilla extract or vanilla paste
1 cup of plant based milk
200 gr of pure chockolate
0,5 to 1 cup of cane sugar ( I prefer 1 cup )
0,25 cup of cacao
2,5 tsp of agar
a pinch of salt
50 gr of pure chocolate
0,5 cup of coconut milk
1 tsp of cacao
o,5 tsp of instant coffie
All the ingredients of the crust mix together in a blender. Put the baking paper on the bottom of your cake stand. Put the crust mixture on it and spread it equally on the bottom and put it in the fridge to harden.
In a large bowl put the tofu and crumple it, add lemon juice, vanilla extract and salt and mix everything with a hand-operated mixer.
In a pan put together milk, chockolate, sugar, cacao and agar. Warm it stirring it the whole time until the chocolate will melt and everything will start to boil. Then keep cooking it for 1-2 more minutes.
Add the chockolate massa to the bowl with tofu and blend it thoroughly until you’ll get a very smooth cream.
At this stage you can add some fresh fruit if you like. Put the tofu-chockolate cream on the crust in your cake stand and put it in the fridge for at least 2 – 3 hours.
In a pan mix all the ingredients for the icing, warm them until the chocolate will melt and then cook it for another 1-2 minutes. Cool it down for another 5-8 minutes and then pour it on your chockolate- tofu cheesecake. ( I do this after those 2-3 hours when the cheescake is in the fridge ). Put it again in the fridge to cool and harden the icing.
And enjoy! Let me know how you liked it:-)