Page 73 - Masala E-magazine Vol 9 Issue 5 April - May 2018

GLUTEN-FREE

DARK CHOCOLATE

TOFU CHEESECAKE

INGREDIENT S
For base:
50g of almond fl our
10g of cocoa powder
20g of coconut oil
1/2 an egg
A pinch of salt

For the cheesecake:
120g of packed tofu
100g of cream cheese
2 1/2 eggs
60g of 50 percent dark chocolate
10g of cocoa
1 cup of soy or almond milk
1 powder packet gelatin
3 tbsp of water

For the garnish:
Strawberry
Walnuts, chopped
Dark chocolate chips

Method to prepare the cake:

1. Use a bowl to mix almond fl our with cocoa powder, 8. Combine the gelatin mixture with the chopped dark
coconut oil and salt, until well combined. chocolate from step four. Mix everything until it is
2. Use a spoon to spread out the mix in a cheesecake tin. well-combined.
Use the back of the spoon to press until it is 9. Pour the batter into the cheesecake tin, however, do make
evenly smooth. sure that the base has been rested for at least 10 minutes,
3. Bake the cheesecake base in the oven at 150°C for so it is completely cool.
30 minutes. 10. Put the cheesecake in the fridge for at least 3 to 4 hours
4. Place chopped dark chocolate and milk in a bowl for it to completely set.
and microwave for 30 seconds until well combined.
Afterwards, mix with a spatula until a smooth texture
appears. Let it rest.
5. Mix gelatin powder with water until well combined.
Microwave for about 20 to 30 seconds until the water is
completely clear. Let it sit for 5 minutes.
6. Mix cream cheese and eggs until well combined
7. In a separate bowl, use a rubber spatula to mix tofu and
cocoa powder together, until the texture is smooth and
creamy. Afterwards, combine this mix with the cream
cheese blend from the previous step.

73
www.masalathai.com