Chocolate Mint Cheesecake
1 packet (250gms) Arnotts Nice biscuits
¾ cup coconut cream
175gms Whitakers Dark Chocolate
1 box firm silken tofu (275gms)
Juice of 1 lemon (approx 2 Tbsps)
2 tsp peppermint essence OR 1 Tbsp Crème de menthe
4 heaped tsps Orgran egg replacer
8 Tbsps cold water
¾ cup white sugar
1/2 cup plain white flour
Pinch baking soda
1 tsp salt
Crumb crust: (this can be done the night before)
Crush the biscuits into fine crumbs, melt margarine and kremelta together and pour into the biscuit crumbs. Press into spring form cake tin so the crust comes at least ¾ ‘s up the sides of the tin. Put in the fridge to set.
Take tofu from packet and put in the centre of a clean dry tea towel, bring the sides of the tea towel together and twist the tea towel to remove as much of the liquid from the tofu as possible and set aside.
Melt chocolate and a small amount of the coconut cream.
Put drained tofu, lemon juice, essence or Crème de Menthe, the rest of the coconut cream and chocolate in a bowl and beat until smooth (it may have a slightly curdled texture but try and beat long enough that the ‘curds’ are very small).
In a separate bowl mix egg replacer with cold water and then beat until fluffy, add sugar slowly and beat until thick and glossy.
Fold egg replacer mix into the chocolate mix.
Sift flour and baking soda into the wet mix and fold in.
Pour filling into the chilled base and bake in a moderate (150-160C) oven for 40-60 minutes until the filling is set when the tin is shaken lightly. The top should be dry to the touch and the edges cracked.
Remove from oven and allow to cool before placing in the fridge overnight to set - if you cut it after only a couple of hours chilling the filling will be like a mousse.
Serve cold in small slices as it’s a very rich dessert.