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Chocolate Ricotta Cheesecake (vegan/low fat)

*Chocolate Ricotta Cheesecake*

1 cup water
2 T agar flakes

1/2 lb. firm regular tofu, patted dry and crumbled
1 (10.5 oz.) package firm silken tofu, patted dry and crumbled
2/3 cup maple syrup
1/3 cup unsweetened cocoa powder
1.5 t vanilla extract
1/4 t salt

1 prepared cheesecake crust

        Place the water and agar in a small saucepan, and bring to a boil,
stirring constantly.  Reduce the heat, stirring often, and cook five
minutes.  Blend the remaining ingredients in a blender or food processor for
1 - 2 minutes.  Pour the agar mixture into the blended mixture and process
for two additional minutes, until very smooth.  Pour into the prepared
crust.  Refrigerate 6 - 8 hours, or overnight.

Serving suggestions:
Top with fresh berries, peach slices, or a fresh compote.

In place of flaked agar - 2 T powdered agar

Optional additions:
If you're making your own crust, you can reserve 1/4 cup of the crumbs to
sprinkle over the top of the cheesecake before it goes in the oven.

Recipe adapted from "The Uncheese Cookbook".