Can You 🤷🏻♀️Guess What Makes This 🍰A 🎉Surprise!
If you’re in the mood for something sweet, creamy and 😋 delicious, but you don’t want the calories or heavy feeling that comes from cheesecake, I’ve got a recipe for you! Now, keep an open mind, I promise I won’t let you down. If you don’t tell anyone what’s in it 🤫, I won’t let the 🙀 cat out of the bag either! It’s a Light Chocolate Hazelnut Cheesecake! It’s basically a much lighter replacement for a cheesecake with a fraction of the calories or fat.
🎊🎉Surprise?!?🎉🎊
I’m not a fan of any recipe that ends in “surprise”. That just means there is something of a suspicious or unrecognizable origin added to change it up. Sort of like, 🐠 tuna casserole surprise. I mean, ain’t nothin’ good gonna follow that statement, right? Well, this is different. I’m not saying that this is exactly the same as the real deal, but it’s a darn good trade off, and it really is good. And if you’re trying to lighten things up, but still can’t resist something that tastes a little sinful, give it a try. You might like it. Plus, the whole thing is made right in the blender!
The Tofu and Squash Conspiracy
There are a couple of ingredient that can be used and based upon the flavoring or seasonings added, take on the flavor of what you think it should be. Example, if I made a pumpkin pie, but never added any 🎃 pumpkin, but substituted with another type of squash I bet you wouldn’t know the difference. I could use almost any squash and the right pumpkin pie spices and it’s really, exactly the same.
The same goes for tofu. You can exchange tofu for ingredients like cream cheese or ricotta or other higher fat ingredients. So, there’s my surprise in this “cheesecake”. It’s lightened up with tofu. Are you game to give it a try? Here’s my recipe for a delicious, Light Chocolate Hazelnut Cheesecake……Surprise!
The Surprise 🎉 – Light Chocolate Hazelnut Cheesecake
Spray a 10 inch pie pan with non-stick spray and set aside. Preheat the oven to 350°.
Into a heavy-duty blender or mixer, add 10 ounces of extra firm tofu, 1/2 cup ricotta cheese and 4 ounces of light cream cheese, 1/2 cup granulated sugar or honey, 1/2 cup unsweetened cocoa powder, 3 large egg whites, 1/4 teaspoon salt and 1/4 cup hazelnut liqueur, such as Frangelico and 1 tablespoon of chocolate liqueur such as creme de cacao. Let the blender go until well very smooth.
Everything goes into the blender, how easy is that?
Pour into your prepared pan.
Place the filled pan into a large baking pan or roaster and fill with water to 1/3 of the top of the pie pan. Carefully place in the oven, making sure you don’t get any of the bath water onto the cake. Bake for 60 minutes.
This Tops The 🍰 Cake
Into a small bowl, add 1/2 cup non fat sour cream, 1 teaspoon vanilla extract and 1 tablespoon honey or brown sugar. Mix well. Pour onto cake, then bake for about 10 minutes, until set. Remove from the oven and let cool completely, then refrigerate, at least 2 hours before serving.
And A Little Somethin’ Somethin’ Tops The Cake!
Try this. Into a small bowl, add 3 tablespoons of unsweetened cocoa powder and 2 tablespoon of honey, mix well. Put the mixture into a small plastic bag, then cut the tip to make a piping bag. Make a few circles or lines with the chocolate. With a thin round tool, such as a toothpick or skewer, lightly pull from the opposite side to create a pattern. You can also serve this with some fresh berries.
Enjoy!
Chocolate Hazelnut Cheesecake - A lightened up cheesecake recipe
Ingredients
For the Cheesecake
- 8 ounces extra firm tofu
- 1/2 cup part skim ricotta cheese
- 4 ounces light cream cheese
- 1/2 cup granulated sugar or honey
- 1/2 cup unsweetened cocoa powder
- 3 large egg whites
- 1/4 cup hazelnut liqueur (Such as Frangelico)
- 1 tablespoon chocolate liqueur (Such as Creme De Cacao)
For the topping
- 1/2 cup light sourcream
- 1 teaspoon vanilla extract
- 1 tablespoon honey
For the Chocolate Swirl
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon honey
Instructions
- Spray a 10 inch pie pan with non-stick spray and set aside. Preheat the oven to 350°.
- Into a heavy-duty blender or mixer, add 10 ounces of extra firm tofu, 1/2 cup ricotta cheese and 4 ounces of light cream cheese, 1/2 cup granulated sugar or honey, 1/2 cup unsweetened cocoa powder, 3 large egg whites, 1/4 teaspoon salt and 1/4 cup hazelnut liqueur, such as Frangelico and 1 tablespoon of chocolate liqueur such as creme de cacao. Let the blender go until well mixed. Pour into your prepared pan.
- Place the filled pan into a large baking pan or roaster and fill with water to 1/3 of the top of the pie pan. Carefully place in the oven, making sure you don't get any of the bath water onto the cake. Bake for 60 minutes.
For the Topping
- Into a small bowl, add 1/2 cup light sour cream, 1 teaspoon vanilla extract and 1 tablespoon honey or brown sugar. Mix well. Pour onto cake, then bake for about 10 minutes, until set. Remove from the oven and let cool completely, then refrigerate, at least 2 hours before serving.
For the Chocolate Swirl Decoration
- Into a small squeeze bottle or bowl, add 3 tablespoons of unsweetened cocoa powder and 3 tablespoon of honey, mix well. Put the chocolate into a small plastic bag and cut a small whole in the corner to form a piping bag. Draw a design, then using a tooth pick, pull from the opposite end to create a design in the chocolate. Or, serve with fresh berries on the side.
- Adapted from the recipe Chocolate Tofu Cake; In the Kitchen with Rosie by Rosie Daley
- From Karen Harris https://www.bittersaltysoursweet.com
