Monday, November 5, 2007

Worth the wait Chocolate Almond Cheesecake

I LOVE cheesecake. It is the best. I borrowed a fun cookbook from a friend, Fresh from the Vegetarian Slow cooker, mostly because of this recipe. A cheesecake in a slow cooker? I had to try it.

Guess what? It was awesome. Great texture, great flavor - if you like almonds...which DH doesn't. Very cool recipe.

Worth-the-Wait Chocolate-Almond Cheesecake

Boiling water
1 1/2 cups crushed chocolate wafers
1/4 cup butter, melted
8 oz cream cheese
8 oz silken tofu, drained
1/2 cup sugar
4 oz melted semisweet chocolate chips
1 1/2 tablespoons cornstarch
1 tsp pure almond extract
pinch of salt

Place a rack or trivet in a 6-quart slow cooker, Poor about 1/2 inch of boiling water in the bottom of the cooker, cover, and turn the heat setting to High. Lightly oil a 7-inch springform pan. (I used an 8-inch cake pan.)

To make the crust, combine the crumbs and butter in a mixing bowl, stirring with a fork. Spread the crumb mixture in the pan, and press evenly in the bottom/up the sides.

Beat the cream cheese and tofu together until smooth. Add sugar, chocolate, cornstarch, almond extract, and salt and blend until smooth. Pour evenly in pan. Cover w/ foil, making holds in foil for steam to escape. Place pan on the rack, cover and cook on High for 2.5 - 3 hours, until firm.

Take pan out of cooker, remove the foil and let stand until cool. Once cool, cover and refrigerate for several hours or overnight. chill completely before removing from pan.

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