Dark Chocolate & Espresso Cheesecake

Tofu Bolognese



1 Packet of Nice biscuits, crushed

75g plant butter, melted

½ teaspoon ground cinnamon

A handful of hazelnuts crushed (optional)


500g dairy free dark chocolate

190g tub silken tofu

1 shot of espresso or 30mls of strong instant coffee

1 tsp vanilla essence

1/3 cup palm sugar, grated (optional)



Note: Silken tofu goes fantastically in cheesecake and mousse recipes.  It’s different from your normal tofu and often found in a cardboard package on the non-chilled, normal supermarket shelves.  Ask for it if you can’t find it.

* Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.

* For the base, mix the crushed biscuits and hazelnuts with the butter and cinnamon.

* Press the mixture evenly on to the base of the tin and up the sides, using the back of a spoon to cover evenly.

* Bake for 15 minutes then set aside.

* Melt the chocolate in a bowl over a simmering pot of water. 

* Blend your tofu in a blender, then stir it through your chocolate.

* Pour into the pie dish and bake at 160oC for 20 minutes. Should feel a bit firm.

* Allow to cool before taking it out of the tin. Serve with loads of berries piled on top and a dusting of icing sugar


Source: Alana May