| 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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