I can’t believe it has been more than two weeks since my last post! I have missed my little blog but have been trying to bake less in the New Year since everyone in my household overindulged during the Holiday season. I figure it is about time to break those Resolutions and get back to eating the good stuff though.
I think you might want to start with this cheesecake, it is amazing! The filling is very dense and studded with mini chocolate chips. The crust is made from gluten free chocolate cookies and instant coffee. I think this might be the best egg-less cheesecake I have ever made and I will definitely be making it again soon. Make this a day ahead of serving since it needs to chill overnight for the best texture.
Adapted from The Food Network Magazine
10oz gluten free chocolate cookies (I used Nana’s Fudge Cookie Bites, but you can use your favorite)
1/4 cup sugar
1 Tbsp instant coffee
6 Tbsp melted butter
Pre-heat the oven to 350*F. Grind cookies and sugar in food processor. Add the instant coffee to the melted butter and mix until the coffee is dissolved. Add the butter to the food processor and mix until all the crumbs are moist. Pour into 10″ spring form pan and pat evenly along the bottom (don’t try to press crumbs up the sides or they will fall and you will have a really thick edge.) Bake for 8-10 minutes and then let cool while you make the filling.
1 pkg aseptic firm silken tofu
1 1/2 lbs cream cheese (3 8oz pkgs)
1 cup sugar
1 cup mascarpone
1 tsp vanilla
1/4 tsp salt
1 cup mini chocolate chips plus 1/2 cup for decoration
In a food processor or with your mixer, blend the tofu until smooth. Add the cream cheese, sugar and mascarpone and blend until smooth and well incorporated, make sure you scrape down the sides of the bowl a couple of times. Add the vanilla and salt and blend again briefly until well mixed. Fold in the chocolate chips and pour into your prepared crust. Bake at 350*F for 65-70 minutes, the center will still be very jiggly but the top will have just started to darken when it is done. Let cool overnight in the refrigerator. Before you serve the cheesecake, melt the remaining 1/2 cup of chocolate chips in the microwave for 30 seconds and then stir until smooth, pour into a plastic sandwich bag and snip off one corner. Use this to drizzle the chocolate over the cake in a decorative pattern. Serves 8-10.