vegan - Cappucino Cinnamon Tofu Cheesecake

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* Exported from MasterCook *

 

Cappuccino Cinnamon Tofu Cheesecake

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9-inch springform Graham Cracker Crust

1 1/2 pounds soft tofu

1 cup sugar or light granulated cane juice

8 ounces soy cream cheese

1/3 cup fresh-brewed espresso or strong coffee -- cooled

1 teaspoon ground cinnamon

 

Prepare the Graham Cracker Crust and set aside. Preheat the oven to 350F.

 

In a blender or food processor, puree the tofu until smooth. Add the sugar, soy

cream cheese, espresso, and cinnamon and process until smooth.

 

Pour the tofu mixture into the prepared crust and bake for 50 minutes.

 

Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool.

 

Refrigerate the cheesecake overnight and serve at room temperature.

 

Description:

" Coffee and cinnamon are strong flavors that go hand in hand,

especially when combined with the creamy consistency of this

cheesecake. Sprinkle the cake with chocolate-covered espresso beans

for some added zip. "

Yield:

" 12 slices "

 

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Per Serving (excluding unknown items): trace Calories; trace Fat (7.7% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0