Graham Cracker Chocolate Cheesecake
- 1 1/2 cups graham cracker crumbs (or any cookie you like… chocolate, chocolate chip… gluten free snickerdoodle…)
- 1 tsp cinnamon
- 3 Tbl coconut or canola oil
- 2 packs mori-nu firm tofu
- 2 egg whites
- 1 tbl arrowroot
- 1/4 tsp salt
- 1/3 cup cream cheese (tofu or dairy)
- 1/3 cup organic sugar (or maple syrup!)
- 2/3 cups semi-sweet chocolate chips
- 1/2 cup cocoa
- 1 tsp vanilla
Preheat oven to 350 degrees.
Grind graham crackers until you have 1 1/2 cups of crumbs (you can buy some whole grain, organic graham crackers as I did for this recipe). Add cinnamon and oil and press into pie dish. Bake for 10 minutes and set aside.
Put tofu, egg whites, arrowroot, baking powder, salt, cream cheese and sugar into a blender or food processor and blend until creamy. Divide chocolate chips into 1/3 cup and 1/3 cup. Take 1/3 cup and melt in microwave or double boiler. Note-if you melt chips in microwave do not overheat-just heat until some are melted and some still hold their shape and stir. Then add melted chocolate to tofu mixture and blend. Add cocoa and vanilla and blend again. Then add the remaining 1/3 cup of chocolate chips and blend just until they break up a little. Pour into pie dish.
Bake for about 45 minutes-the cheesecake should be firm around the edges and just set in the middle. Cool for 30 minutes and then refrigerate until set, at least 3-4 hours.
Please note that this is not a very sweet cheesecake, which I prefer. If you like really sweet desserts use 1/2 cup to 2/3 cup sugar instead of 1/3 cup.