Chocolate Tofu Cheesecake

Ingredients

• Servings: 12
• 2 (14 ounce) packages extra firm tofu, drained and cubed
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup cold butter, cut into cubes
• 1/4 cup crystallized sugar cane juice (such as sucanat®)
• 1/4 cup unsweetened cocoa powder
• 1 egg
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 10 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a 9-inch spring-form pan.
• blend tofu, cream cheese, maple syrup, coconut oil, cold butter, sucanat, cocoa powder, egg, vanilla extract, and almond extract in a blender or food processor until smooth; pour into prepared spring-form pan.
• cover the bottom of the pan with aluminum foil and place it into a pan at least 1 inch larger than the spring-form pan. pour about 1/2 inch water into the larger pan.
• bake in the preheated oven until mostly set, about 1 hour and 20 minutes; cool at room temperature until just warm before chilling completely in refrigerator, 8 hours to overnight.