Decadent Chocolate Tofu Cheesecake
This decadently rich tasting chocolate cheesecake has a healthy twist—tofu.
1/3 cup chocolate wafer cookies (about 10 to 12), finely crushed
3 (8-ounce) packaes 1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
1 (16-ounce) container silken tofu, drained
1 cup granulated sugar
4 (1-ounce) packets NESTLÉ® TOLL HOUSE® CHOCO BAKEÂ® Pre-Melted Unsweetened Chocolate Flavor
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
2 large eggs
2 teaspoons vanilla extract
- Preheat oven to 325°F (160°C). Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.
- Place cream cheese, tofu, sugar, Choco Bake and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.
- Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight. Remove side of springform pan.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 21 g Saturated Fat: 12 g Cholesterol: 80 mg Sodium: 270 mg Carbohydrates: 25 g Dietary Fiber: 2 g Sugars: 19 g Protein: 10 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.