So I am obsessed and I mean obsessed with My Kitchen Rules. Like I actually sometimes think about who I would do it with, what our back stories would be, what meals I would cook and which sort of contestant I would be most like... so yeah OBSESSED!
On the latest MKR NZ there was a couple that made a Tofu Cheesecake, and I was like ummm what? I mean I love Tofu as much as the next Singaporean girl but in a cheesecake? Anyway they ended up getting rave reviews from the judges and my curiosity got the better of me so our last trip to the Chinese Supermarket, I couldn't help but pick up two packets of Silken Tofu.
But there they sat in our fridge for like a week till I finally gathered up my courage to get to it. Funnily enough the day that I had time to make it also happened to be the day that we had friends coming over for a battle of the sexes Cranium Match. So I had some wonderful guinea pigs! I had previously tried Jello-fee (Vietnamese Coffee Jelly) on them, and they were very gracious, so what the heck I thought let's give this a go!
BTW the girls were totally owning the whole way and the boys beat us right at the end... needless to say I will not be forgetting the backwards spelling of deodorant anytime soon!
Anyway because tofu is so entwined with the whole vegan thing, all the recipes I found either looked weird or had things in it that my pantry does not/will never contain. So I did what I have learned to do over the last year-trust my gut and ADAPT! I used the original MKR recipe as a guide for quantities and the result was pretty awesome! Hubby doesn't particularly like dessert but LOVEDDD this one and I was worried about a tofu-ey after taste but once it is chilled it just tastes like chocolate cheesecake! I even gave a quarter of the cake to my parents and brother who ate it happily and had no idea it was tofu until I told them!
Here's the recipe!
Chocolate Tofu Cheesecake
Ingredients
Filling
2x packets (150g) of Smooth Silken Tofu
100g of dark cooking chocolate
6T icing sugar
1T of Vanilla Extract
2T of Lime Juice
1 pinch of salt
Base
100g melted butter
1x packet of vanilla round biscuits
Instructions For the base
- Line round baking tin with baking paper
- Melt butter
- Blitz biscuits in a food processor till fine
- Combine the biscuits with the butter and press down in a round tin
- Chill in the fridge while you make the filling
Instructions for the filling
- Melt Chocolate*
- Using a muslin/cheesecloth drain as much liquid as possible from the tofu
- Whizz Tofu in the food processor until smooth-ish
- Once chocolate has cooled slightly pour the chocolate into the food processor with the tofu. Whizz again till combined
- Add vanilla, sugar, lime juice and salt (if you prefer a sweeter cheesecake add a few more tablespoons of icing sugar)
- Whizz together till you get an extremely smooth, thick, custard-like consistency
Pour filling over the chilled base and return to the fridge for 2+ hours or till the filling has set! I didn't have freeze dried raspberry powder, so I served my cheesecake with boysenberry jelly instead! Enjoy!
* I know the proper way to do this is on a double boiler but seriously... a microwave works just as well. I just put in half a tablespoon of milk and stopped and stirred every 15 seconds till you get a smooth ganache like consistentcy
