Dark chocolate and silken tofu cheesecake

Dark cho and silken tofu cheesecake

Recreated from MasterChef recipe

Ingredients
Biscuit Base:
250g Marie biscuits
1 Tsp ground ginger
2 Tsp ground cinnamon
200 g brown sugar
200 g butter, melted

Cheesecake Filling:
600g drained silken tofu
400 ml thicken cream
400 g dark chocolate, chopped
1 Tsp aeroplane jelly packet (powder)
300 g cream cheese, softened
220 g caster sugar
2 Tbs Frangelico liqueur

Strawberries Jelly Topping:
500 g strawberries, stems cut and halves
140 g caster sugar
2 birds eye chilies, pierced with tip of knife
1 Tbs aeroplane jelly packet (powder)

Method

For the Biscuit Base: place biscuits, spices and sugar in a food processor and blitz to a fine crumb. Add melted butter and process until combined. Press the Biscuit Base into the bases of 23 cm spring form tins lined with baking paper. Place tins in the fridge until bases set and become firm.

For the Cheesecake Filling:  place powder jelly in a small bowl of cold water and stir to combined. Drain tofu in a muslin lined sieve and set aside until needed.
Meanwhile, place chocolate in a medium, heat-proof bowl. Heat cream in a small saucepan and pour over the chocolate, stirring until chocolate has melted.Add powder jelly to the melted chocolate and mix through until jelly has completely dissolved. Set melted chocolate aside until needed.

Place cream cheese and sugar into a food processor and process until smooth. Add drained tofu and process again until smooth. Fold mixture through melted chocolate mix until well combined. Stir through Frangelico. Remove the spring form tins from the fridge and pour the Cheesecake Filling into tins over the set biscuit base. Return to fridge to set.

For the Strawberries Jelly: place powder in a small bowl of cold water and set to soften. Place strawberries, sugar, chilies and 2 tablespoons of water into a medium saucepan over medium heat. Bring mixture to the boil, reduce heat and simmer until sugar has melted and mixture thickens slightly, about 4 minutes.
Add powder jelly to the hot strawberries mixture, stirring until powder jelly has completely dissolved.

Use a stick blender to blend the mixture until smooth. Pass through a sieve and allow the jelly mixture to cool slightly. When jelly is cool, remove the spring form pans from the fridge and pour the jelly over the set cheesecake filling to the top of the tin. Level the jelly layer with a small palette knife. Place cheesecakes in fridge for 2 hours to set completely. I set mine overnight.

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