Mocha Marblecheesecake is a ribbon of mocha zigzags throughout the ultra-creamy cheesecake and adds a touch of sophistication to an otherwise simple dessert. It looks fancy but is so easy to make. Although a water bath is optional for most cheesecake recipes, it is essential for this one to obtain the creamy texture.
Ingredients
CRUST
1 Make-Your-Own Crust
(page 88) made with chocolate
sandwich cookies, prepared in
a 9-inch springform pan
FILLING
3 cups firm silken tofu,
well drained
2 cups soy cream cheese
1¼ cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons cornstarch
1½ teaspoons lemon juice
¼ cup chocolate chips, melted
2 teaspoons instant espresso
powder or granules
Method
Preheat the oven to 350 degrees F.
Wrap the bottom of the springform pan containing the crust with aluminum foil and prepare a water bath.
Combine the tofu, soy cream cheese, sugar, vanilla extract, cornstarch, and lemon juice in a food processor or blender and process until smooth and creamy.
Set aside ½ cup of the tofu mixture and pour the remainder into the prepared crust.
Add the melted chocolate chips and espresso powder to the reserved tofu mixture.
Stir until completely smooth. Place dollops of the chocolate mixture evenly over the white batter in the pan. Run a knife zigzag through the batter to create a marble effect (take care not to blend the two mixtures or the marble effect will be lost).
Place in the water bath and bake for 1 hour
Mint Chocolate Swirl Cheesecake:
Omit the lemon juice and espresso powder. Add 2 tablespoons of peppermint extract to the tofu mixture before blending.
Mocha Marble Cheesecake Pie:
Prepare the crust in a 9-inch pie pan. Cut the ingredients in half and bake for 55 minutes, or until lightly browned and the edges are set. You will still need to use a water bath. and 10 minutes, or until the edges are set but the center is not completely firm.
Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. Store leftovers loosely covered in the refrigerator.
Mocha Marblecheesecake |