Donna Hay Baked Chocolate Tofu Cheesecake

Instructions

1. Preheat oven to 160°C (325°F). Line a 22cm (8½ inch) round springform cake tin with non-stick baking paper.
2. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
3. To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set.
4. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

• Course : Dessert
• Recipe Type : Video Recipes
• Ingredient : CSR Caster Sugar