Chef Dana Gresswell,
Mondragon Bookstore and Coffeehouse
This mock cheesecake is so creamy and rich, you’ll have a hard time believing no dairy is involved. Tofutti Better than Cream Cheese and Earth Balance margarine are sold at Organza Market.
Ingredients
Crust
3/4 cup brown sugar
1/3 cup melted Earth Balance margarine
1 1/2 cups oats
1 1/2 cups walnuts
Filling
2 pkgs extra firm silken tofu
1 1/2 pkgs Tofutti Better than Cream Cheese
1/4 cup canola oil
1 cup sifted cocoa
1 1/2 tsp vanilla extract
1 1/4 cups sugar
1 Tbsp cornstarch
2 Tbsp water
Method
Crust
- In a food processor, blend all ingredients.
- In a 9″ springform pan, press evenly along bottom.
Filling
- Preheat oven to 350˚F.
- Dissolve cornstarch in water.
- In a food processor, blend all ingredients until smooth.
- Add filling to springform pan and bake for 40 mins until edges are slightly golden and start to pull away from the pan. Centre should still wiggle.
- Let cool for one hr.
Yields 12 servings