Baked Chocolate Tofu Cheesecake

Ingredients

250 g Chocolate Ripple biscuits
100 g unsalted butter, melted
600 g silken tofu, drained
2 tsp vanilla extract
2/3 cup brown sugar
250 g dark chocolate, melted and cooled
2 1/2 Tbs cacao powder
125 g raspberries, to serve

Method

Preheat oven to 17O C/150 C fan-forced. Grease and line base and side of a 20 cm-round springform pan with baking paper.

Place biscuits in a food processor and process until fine crumbs form. Pour in butter and process until combined. Spoon mixture into pan, pressing down with a spatula to compact. Chill for 30 minutes or until set.

In a clean food processor bowl, add tofu, vanilla and sugar and process for 30 seconds or until smooth. Add chocolate and 2 tablespoons cacao and process until smooth. Pour mixture over base and bake in the oven for 30 minutes or until firm with a slight wobble in the centre. Turn off oven. Keep oven door ajar with a wooden spoon and allow cheesecake to cool in the oven for up to 2 hours or until cool to touch. Transfer to the fridge and chill for 4 hours or until set.

Carefully remove cheesecake from pan. Dust with remaining cacao. Serve with raspberries.

Credits: Woolworths

Photo Credits: Woolworths