About this recipe:A delicious dairy-free cheesecake flavoured with rum and chocolate. To make this cheesecake vegan, ensure that you use a vegan margarine. Serve sliced with fresh berries, if you wish.
Makes: 1 23cm round cheesecake
170g ground almonds
125g wholemeal flour
340g firm tofu
100g demerara sugar
7 tablespoons unsweetened cocoa powder
4 tablespoons sunflower oil
125ml soya milk
4 tablespoons dark rum
1 1/2 teaspoons vanilla extract
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Preheat oven to 170 C / Gas 3. In a medium bowl, combine ground almonds and wholemeal flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm round springform pan.
In a liquidiser or food processor, crumble the tofu. Add sugar, cocoa, oil, soya milk, rum and vanilla. Process until smooth and creamy. Pour filling into base.
Bake in the preheated oven for 75 minutes or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
This is a TERRIBLE recipe!!! dont do it! Ingedience for this recipe is just unnecessary consider all the effort you go to and all you get is a fridge cake. Yes that's right, simple melted chocolate and a few tea biscuit FRIDGE CAKE. Except you have to pay out for expensive ingredient and stupidly complicated cooking methods. I don't know why I didn't realise before, since I had previously made a fantastic cheese cake using tofu that simply had you set the cake in a fridge for a few hours. My best advice is to look out for a cheese cake recipe similar to the first fantastic one I ever made. It just takes some tofu some yummy ingredient and a few biscuits. serious don't use this recipe. - 22 Feb 2013