Chocolate Cheesecake #4

This cheesecake takes a little time to prepare and cook but is well worth the effort. It is quite rich and is good served with a little fresh fruit.


serves 12
100 g (3 1/2 oz) 3/4 cup plain (all-purpose) flour
100 g (3 1/2 oz) 3/4 cup ground almonds
200 g (7 oz) 3/4 cup demerara (brown crystal) sugar
150 g (5 1/2 oz) 11 tbsp margarine
675 g (1 1/2 lb) firm tofu (bean curd)
175 ml (6 fl oz) 3/4 cup vegetable oil
125 ml (4 fl oz) 1/2 cup orange juice
175 ml (6 fl oz) 3/4 cup brandy
50 g (1 3/4 oz) 6 tbsp cocoa powder, (unsweetened cocoa), plus extra to decorate
2 tsp almond essence (extract)
icing (confectioners') sugar and Cape gooseberries (ground cherries), to decorate


1. Put the flour, ground almonds and 1 tablespoon of the sugar in a bowl and mix well. Rub the margarine into the mixture to form a dough.

2. Lightly grease and line the base of a 23 cm/9 inch springform tin (pan). Press the dough into the base of the tin (pan) to cover, pushing the dough right up to the edge of the tin (pan).

3. Roughly chop the tofu (bean curd) and put in a food processor with the vegetable oil, orange juice, brandy, cocoa powder (unsweetened cocoa) almond essence and remaining sugar and process until smooth and creamy. Pour over the base in the tin (pan) and cook in a preheated oven, 160°C/325"F/ Gas Mark 3, for 1 - 1 1/4 hours, or until set.

4. Leave to cool in the tin (pan) for 5 minutes, then remove from the tin (pan) and chill in the refrigerator. Dust with icing (confectioners') sugar and cocoa powder (unsweetened cocoa). Decorate with Cape gooseberries (ground cherries) and serve.

Cape gooseberries (ground cherries) make an attractive decoration for many desserts. Peel open the papery husks to expose the bright orange fruits.

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