| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 2 | tb | Agar flakes |
| 1/2 | lb | Firm regular tofu; patted dry and crumbled |
| 1 | pk | (10.5 oz.) firm silken tofu; patted dry and crumbled |
| 2/3 | c | Maple syrup |
| 1/3 | c | Unsweetened cocoa powder |
| 1 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1 | Prepared cheesecake crust |
INSTRUCTIONS
Place the water and agar in a small saucepan, and bring to a boil, stirring constantly. Reduce the heat, stirring often, and cook five minutes. Blend the remaining ingredients in a blender or food processor for 1 - 2 minutes. Pour the agar mixture into the blended mixture and process for two additional minutes, until very smooth. Pour into the prepared crust. Refrigerate 6 - 8 hours, or overnight. Serving suggestions: Top with fresh berries, peach slices, or a fresh compote. Substitutions: In place of flaked agar - 2 T powdered agar Optional additions: If you're making your own crust, you can reserve 1/4 cup of the crumbs to sprinkle over the top of the cheesecake before it goes in the oven. Recipe adapted from "The Uncheese Cookbook". Posted to fatfree digest V97 #208 by Jacqueline <still@bconnex.net> on Sep 12, 1997
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