Now, obviously you can’t make a really authentic cheesecake if you don’t eat dairy – you do need plenty of cream cheese after all! I’ve made plenty with soya cream cheese which makes a fantastic fruity cheesecake. This chocolate based recipe is pretty inspired as it’s made made using silken tofu, which was kindly supplied by Mori-Nu. It’s a particularly versatile and good quality tofu and my preferred brand of choice when either making savoury dishes such as salt and pepper tofu, or a sweet dish as found here.
The tofu base is quite a revelation, on first reading it doesn’t sound good does it? Tofu cheesecake, it sounds bland and a bit meh. But in fact the results are inspired and delicious. The texture is as smooth and creamy as a cheesecake should be and the chocolate flavour is happily soaked up by the tofu to make a wonderfully rich and decadent filling. All this from six simple ingredients, you can’t go wrong with that!
Dairy-free Chocolate Cheesecake
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes one 12 inch cheesecake, enough to serve at least 8
200g crushed biscuits, I used Lotus Caramalised Biscuits
50g dairy-free spread, melted
350g pack firm silken tofu
170g dairy-free chocolate, such as Kinnerton
4 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)
1 tbsp sunflower oil
grated chocolate to decorate
- Melt the dairy-free spread and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
- Meanwhile, in a blender pulse the silken tofu with the syrup/honey until smooth.
- Melt the chocolate and oil together either over a bain-marie or in a microwave. Stir until smooth.
- Carefully stir the chocolate into the tofu mix until well combined.
- Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
- Decorate the top as desired, I used shaved white chocolate.
Disclaimer: Mori-Nu sent me a pack of tofu which I used to create this recipe.