Chocolate Tofu Cheesecake

Hosting a dinner party for vegan friends? End on a high with this tasty chocolate cheesecake.

Ingredients:

• 500g silken tofu (soft)
• 5-6 tbsp raspberry jam
• 350g dark chocolate
• 3 tbsp brandy, use orange juice as replacement
• 250g digestive biscuits, crush into fine crumbs
• cocoa powder to dust

Method:

Place the biscuits into the food processor and blitz to a fine crumbs. Place the crushed biscuits into a separate bowl and add two tablespoons of jam and mix to a dense dough (add some jam if needed). Press the mix firmly and evenly onto the bottom of a cake mould so you create a flat and even cake base.

Pour a little water into a pot and bring to boil. Place chocolate into a bowl and set on top of the pot with boiling water (do not let the bowl touch the water). Melt the chocolate while occasionally stirring.

Meanwhile, place tofu, jam and brandy into the food processor and mix to a very fine puree.

Remove the melted chocolate off the heat and add to the tofu and whisk together well.

Pour the chocolate cream onto the cake base and chill for two to three hours.

Remove the cake from the fridge. Place some cocoa powder into a mesh sieve and dust the surface of the cake. To remove the cake from the mould and serve.