Title: Chocolate Ricotta Cheesecake
Categories: None
Yield: 1 Servings

1 c Water
2 tb Agar flakes
1/2 lb Firm regular tofu; patted
-dry and crumbled
1 pk (10.5 oz.) firm silken tofu;
-patted dry and crumbled
2/3 c Maple syrup
1/3 c Unsweetened cocoa powder
1 1/2 ts Vanilla extract
1/4 ts Salt
1 Prepared cheesecake crust

Place the water and agar in a small saucepan, and bring to a boil, stirring
constantly. Reduce the heat, stirring often, and cook five minutes. Blend
the remaining ingredients in a blender or food processor for 1 - 2 minutes.
Pour the agar mixture into the blended mixture and process for two
additional minutes, until very smooth. Pour into the prepared crust.
Refrigerate 6 - 8 hours, or overnight.

Serving suggestions: Top with fresh berries, peach slices, or a fresh
compote.

Substitutions: In place of flaked agar - 2 T powdered agar

Optional additions: If you're making your own crust, you can reserve 1/4
cup of the crumbs to sprinkle over the top of the cheesecake before it goes
in the oven.
Recipe adapted from "The Uncheese Cookbook".

Posted to fatfree digest V97 #208 by Jacqueline on Sep
12, 1997