I used to shun away from tofu before but after making this dessert I now see it in a different light. I am eager to explore the uses of tofu in cooking and most importantly in desserts. This recipe is something I adapted from the book "Crave" (Mac Woo and June Lee). Instead of using sponge cake as base, I decided to use Oreo cookie crust. My intention was to make a chocolate marble version but it turn out the filling was too liquid to be marbled. Of course there were other options of chilling one layer at a time to achieve another effect but I didn't have the time to undergo the process since I wanted to serve it for dinner. Initially I wanted to use bittersweet chocolate but unfortunately, I didn't have enough so I used some Dutch processed as well. This recipe is so versatile that you can actually make a lot of variations to it. My kids who are picky eaters loved it. You can't taste the tofu because it absorbs the flavour of the cheesecake and chocolate.
Chocolate Marble Tofu Cheesecake
Crust:
*150 grams crushed oreo (without filling)
2 tbsps melted butter
Combine and press firmly on the bottom of an 8 inch spring form pan. Chill
*Alternatively, you can also use digestive biscuits or graham crackers if preferred
Filling:
2 and 2/3 tbsps gelatine powder
90 ml water
220 ml low fat milk
145 g castor sugar
380 g Reduce fat Cream Cheese Spread
160 g silken tofu
70 g bittersweet chocolate
3 tbsps Dutch processed cocoa
Soak gelatine in water
In a saucepan, warm milk and sugar over low heat
Remove from heat and add in the gelatine mixture. Stir to dissolve. Set aside to cool.
In a blender, process cream cheese and silken tofu, until smooth. Add in the milk mixture and pulse until well blended.
Strain and discard residue.
Pour half of the mixture in a measuring jug. For the other half add in the melted chocolate and cocoa. Process just until blended.
Pour the 2 mixture alternately on the crust. Swirl with a knife. Chill for at least 3-4 hours.
Serve with chocolate syrup if desired.
