Chocolate Tofu Cheesecake

Serves: 10
Total Calories: 264


crust from recipe
2 cups semi-sweet chocolate chips (malt sweetened, regular semi-sweet, or carob chips are all fine)
2 pounds firm tofu, drained
1/4 cup canola oil
1 teaspoon powdered stevia extract
1 teaspoon vanilla extract
1/8 teaspoon salt


• Preheat the oven to 300°F.
• While the crust is in the oven, drain the tofu on paper towels. You can hasten the process by placing a plate on top for about 10 to 15 minutes.
• Raise oven temperature to 325°F.
• Melt the chocolate chips over low heat in a small heavy-bottomed pan. Stir in the oil and stevia extract.
• Place the tofu and other filling ingredients in the container of a food processor or blender. Add the melted chocolate.
• Process all the ingredients together until creamy. If you are using a blender, it will have to be done in two batches. Use the pulse button until it is smooth enough to blend.
• Spoon the filling into the crust. Place a tray or cookie sheet on lower rack beneath the pan for leakage. Bake for 45 to 50 minutes. (Note: If the top surface of the cheesecake cracks, reduce the oven temperature 15°F to 25°F, or turn off the oven if the baking time is nearly over.) Turn off the oven but leave the pan in for 1/2 hour longer. Cool on the counter, then refrigerate 6 hours or more before serving.

Nutritional Facts:

Serves: 10
Total Calories: 264
Calories from Fat: 116

This Chocolate Tofu Cheesecake recipe is from the Stevia Cookbook. Download this Cookbook today.

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