Food & Drink Heart-Healthy Peanut Butter and Chocolate Cheescake Serves 16 Cheesecake: 1 package of firm tofu 4 medium-sized avocados 4 eggs 1 cup no-sugar-added peanut butter ¼ cup Swerve Brown Sugar or your favourite natural sweetener 1 teaspoon caramel extract 1 teaspoon baking powder Chocolate Topping: 1 tablespoon coconut oil ½ cup sugar-free or no-sugar-added chocolate chips Preheat oven to 350F. Prepare the tofu by wrapping the tofu block in a dish towel. Then place a heavy object on top, such as a sheet pan, cast-iron skillet, heavy frying pan or a combination of those to weigh down the tofu and press out the excess water. Let it sit for 10 minutes. Pat dry the tofu. In a high-speed blender, combine all cheesecake ingredients except baking powder. Blend until smooth and creamy. Add baking powder. Blend again. Spray a 4” or 7” springform pan with avocado oil or non-stick cooking spray. Pour the cake mixture into the pan. Bake for 50 to 60 minutes or until the middle springs back. The amount of cooking time depends on your oven’s heat. Watch closely. Remove the pan from the oven. Let cool. Put one tablespoon of coconut oil and the chocolate chips into a bowl. Melt in the microwave for about one to two minutes. Don’t let chips burn. Stir well. Pour melted chocolate over cake in the pan. Set on a plate, covered with plastic wrap, in the refrigerator for 24 hours to set. Serve chilled with fresh raspberry puree or a drizzle of sugar-free caramel sauce. Wine Suggestion: The cake is not sweet. If you’re serving the cheesecake with fresh raspberries, choose a chilled ounce of Framboise. If drizzling sugar-free caramel sauce over the cheesecake, serve with an ounce of Tawny Port. Remember that the wine must be sweeter than the dessert. CSANews | SPRING 2023 | 45
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