Rum Chocolate Cheesecake
Preheat oven to 165 degrees Celsius.
In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, non-dairy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the pre-heated oven for 75 minutes, or until filling is set.
Allow to cool on a rack and then chill thoroughly in refrigerator before removing from the pan.
- 1 C ground almonds
- 1 C whole wheat flour
- 2/3 C margarine
- 2 x 350ml packages firm tofu
- 1 1/2 C demerara sugar
- 7 Tbsp unsweetened cocoa powder
- 1/4 C sunflower seed oil
- 1/2 C non-dairy milk
- 1/4 C dark rum
- 1 1/2 tsp vanilla extract