Layered and dusted liberally with cocoa powder
I made up this recipe last night, as I was in the mood for tiramisu but I didn’t have ladyfingers. Instead, this recipe is a sticky coffee and syrup sponge cake layer topped with lush coffee and amaretto flavoured cream and dusted with cocoa powder.
The most interesting element for me in making this recipe was my first experience of making coffee-flavoured tofu, an experiment which worked brilliantly!
Despite being one layer, the cake looked fairly big, however we are about to polish it off just 24 hours after making it. You can get 8 reasonable slices or 6 generous ones out of it. For an even more impressive cake you could add additional layers of cake and cream filling.
We’re on holiday in the Forest of Dean, and John had a hankering for cheesecake, so I came up with this. Yum yum, it was both tangy and creamy.
It tasted even better on the 2nd and 3rd days in the fridge, so ideally make it a day or two before you want to eat it (if you can resist eating them immediately!).
No baking is needed for this recipe as it sets in the fridge. I might try one with baking next time. I am also planning to experiment with Agar Agar to make something that really sets jelly-like. If I made this recipe again I would try using half the amount of tofu and double the amount of white chocolate to give a firmer final result as this one was quite soft and light, though it did hold its shape fairly well.
Makes 4 individual cheesecakes.
The tofu ‘cheese’ and cashew ‘cream’ are used to create just the right consistency when set.