Decadent chocolate tofu cheesecake

My mother's birthday was the 12th of November, and today we are celebrating it. I always bake a cake when I have a good reason, and this is an excellent one. I had planned to make a cheesecake (again!) and when I found this recipe with tofu I had to try it, because I love tofu and it's a wonderful way to use it in a cheesecake.

The original recipe said that you can't even notice that the cake contains tofu, and I have to say you really couldn't. This cake is very easy to make, and it doesn't take a lot of time. I decided to serve this cake simply with chocolate sauce and strawberries. And the taste...it was too good to be true.

When we ate this with our family we all were quiet, it was so extraordinary amazing, it was the best chocolate cheesecake I've propably ever made! I haven't recovered yet, really, this an excellent cake, I just had nothing to complain. You must try it.

Ingredients:

1/3 cup chocolate cookies (about 10-12), finely crushed (I used finnish original domino cookies)

100 g baking chocolate, broken into pieces

400 g cream cheese (I used philadelphia)

1 contaibner (about 430g) silken tofu, drained

1 cup granulated sugar

1 tablespoon baking cocoa

2 large eggs

2 teaspoons vanilla extract

1. Preheat oven to 160 °C. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.

2. Melt the chocolate in a small kettle, that is in a bigger kettle with boiling water, stir.

3. Place melted chocolate, cream cheese, tofu, sugar and cocoa in food processor; cover. (You can also mix it by hands with a whisk, but it won't be so smooth). Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.

4. Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight. (I had the cake overnight and a couple of hours- I really recommend keeping the cake in the fridge, it makes it a lot better!)

5. Take the cake away from fridge about 30 minutes before serving. Decorate with chocolate sauce and strawberries. ENJOY!