Chocolate New York Cheesecake

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* Exported from MasterCook *

 

Chocolate New York Cheesecake

 

Recipe By :Dana Jacobi

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crust

1 cup chocolate graham cracker crumbs

1/4 cup ground blanched almonds

3 tablespoons sugar

2 tablespoons unsalted butter -- softened

Filling

16 ounces silken tofu -- (16 to 19 oz)

1 cup soy cream cheese -- 8 oz

1/2 cup fudge sauce or chocolate syrup

3/4 cup sugar

2 tablespoons Dutch-process cocoa powder

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

 

Set a rack in the center of the oven. Preheat the oven to 350F. Coat a 7-inch

springform pan with nonstick cooking spray. Cover a baking sheeet with foil.

 

To make the crust, break up the graham crackers. Pulse and whirl them in a food

processer until they are crumbs, about 90 seconds. Transfer the crumbs to a

bowl, and add the almonds, sugar, and butter. Blend the mixture with a fork,

then your fingertips, until it is well combined. Sprinkle the mixture over the

bottom of the pan. Press the crust lightly with your fingertips to compact it

and make an even layer covering the bottom and partially up the sides of the

pan. Refrigerate for 30 minutes.

 

To make the filling, puree the tofu in a food processor. Add the cream cheese

and puree again. Pulse in the fudge sauce, sugar, cocoa, vanilla, and lemon

juice. Pour the filling into the prepared pan, filling it almost to the top.

Sharply tap the pan several times on the countertop to knock out any air

bubbles.

 

Place the filled pan on the baking sheet and set it in the oven. Bake for 1

hour. The cake should be slightly puffed and the center wobbly. Turn off the

heat, and leave the cake in the oven for another hour.

 

Remove the cake and set it on a rack. Let it cool completely, for 3 to 4 hours.

Refrigerate the cake overnight, or for at least 8 hours. Before serving, if the

top looks moist, blot it gently with a paper towel. (This cake will keep for up

to 3 days, loosely covered with foil and refrigerated.)

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 97 Calories; 2g Fat (22.4% calories from

fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : Blending 2 kinds of chocolate gives this velvety cheesecake delicious

depth. Cholesterol -free, it is an indulgence you can really enjoy. For

best results, use Tofutti's soy cream cheese and Nasoya's or Mori Nu's soft

tofu. Do not use reduced-fat, fat-free, or enriched tofu. The thicker the

fudge sauce you use, the creamier your cake will be.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0