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Dark chocolate tofu cheesecake with chilli cherry jelly

Posted: 27 August 2014 By Gingerboy

This dessert was on the Gingerboy menu back in 2010 and was a great hit with the customers. It is a nice, rich, silky and smooth textured chocolate cheesecake with a sour cherry jelly on top which complements the cheesecake really well. This dessert is a great way to finish a meal if you’re a fan of chocolate.

In light of our upcoming Dessert and Cocktail Cooking Class we thought we would release this beautiful recipe to our wonderful guests so you can prepare it at home for yourself. It is a truly tasty dessert. It is a little bit different and will leave your friends and family extremely impressed with your cooking abilities.


Serves 4 as a banquet

The Ingredients:

Biscuit base
55 g melted butter
85 g biscuit crumbs
110 g brown sugar
1 pinch cinnamon, powder
1 pinch dried ginger, powder
1 pinch sea salt
5 g black sesame seeds
Dark chocolate tofu cheesecake
200 g dark chocolate
200 ml thickened cream
1 gelatine sheet
110 g castor sugar
200 g silken tofu
150 g cream cheese
10 ml cointreau

Chilli cherry jelly
270 ml sour cherry puree
1 red birds eye chilli, roughly chopped
70 g castor sugar
2 gelatine sheets
40 ml water


Poached rhubarb
500 g rhubarb, cut into 1 inch long pieces
350 g castor sugar
1 L water
7 cardamom pods
3 cinnamon sticks
4 star anise
1 orange, zested and juiced
1 mandarin, zested and juiced

The Method:

Biscuit base
Break the biscuits up into crumbs, then place them into a food processor and blitz until they are completely broken down then in a mixing bowl combine all of the ingredients for the biscuit case together using your hands. Then using a non stick spring form cake tin that the bottom can be removed and is 10 cm high and 15 cm in diameter, line the inside of the cake tin with greaseproof paper by cutting a rectangular piece 10cm high and 30 cm long and place it around the inside of the tin. Then cut a round piece that fits on the bottom place it in there then lightly spray the greaseproof paper with canola spray. Transfer all of the biscuit base mix in to the bottom of the tin and spread it out evenly. Using the back of your hand, large kitchen spoon or flat end of a rolling pin. Press the biscuit base down until you have a solid base about 1cm thick. Place in the fridge for 30 minutes before use.

Dark chocolate tofu cheesecake
Setup a strainer over a bowl or bucket then cut a piece of muslin cloth that will fit in and cover the strainer. Then place the silken tofu into the middle of the muslin cloth and leave on the side for 2 hours for the excess water to drain out.

Pour 750 ml of water into a medium sized pot and place it on to the stove and bring water to the boil. Using a mixing bowl that fits over the top of the pot place the chocolate and cream in then turn the heat off and place the bowl over the top. Continue to stir the chocolate using a spatula until it melts, then place the cream cheese into a food processor and buzz until it is smooth then add the sugar and buzz until smooth. Add the tofu into the food processor and continue until well combined then turn off. Soak the gelatine in one cup of cold water for 3 minutes then add it to the chocolate and stir in until it has melted right through. Transfer the tofu, cream cheese mix in to the mixing bowl and add the cointreau then stir until well combined. Pull the cake tin out of the fridge then pour the chocolate mix into the cake tin over the biscuit base and then tap the tin on the bench to make sure it packs down. Place the tin in the fridge and leave for 4 hours to set.

Chilli cherry jelly
In a small sauce pan place the sour cherry puree, castor sugar, birds eye chilli and the water and bring to a gentle simmer and cook down for 5 minutes constantly stirring with a spatula so it doesn’t stick to the bottom. Remove the pot from the heat and strain the mix through a fine strainer into a mixing bowl then soak the gelatine sheet in 1 cup of cold water for 5 minutes. Take the gelatine sheet out of the water and squeeze excess water of then add the gelatine sheet to the puree and stir it in until it has melted right through. Once the chocolate mix has been filled into the moulds and has set for 1 hour in the fridge you can pour the cherry puree over the top. Pour it in slowly and you want to have a layer of jelly about 7 mm thick, then place the cake tin into the fridge to set for 4 hours.

Poached rhubarb
Cut the rhubarb in to 1 inch long pieces and place into a mixing bowl. In a medium sized pot add the water, spices, zest and the sugar, then place on the stove and bring up to a gentle simmer. Once it gets to a gentle simmer turn the heat off and let it sit for 20 minutes for the flavours to infuse and so it cools down a little bit. Then place the rhubarb into the poaching stock and turn the heat onto a low heat and place a cartouche over the top. Leave the rhubarb on for 5 minutes on a low heat then turn the heat off and let the rhubarb sit in the stock for 5 minutes to cook through. If you let the pot come to the boil at anytime you will risk over cooking the rhubarb and it will break up. Once cooked take out of the stock and let it cool on a tray. Cover the tray with cling film and place in the fridge until needed. Reduce the syrup by two thirds then let cool on the side.

To serve
Take the cake tin out of the fridge and remove the out side of the tin. Place a chef’s knife in to a jug of hot water for 1 minute to heat up. Then slowly cut the tofu cheesecake in half cutting through the jelly slowly so it cuts and doesn’t rip and break. Reheat the knife then cut it in to quarters, then using the knife get under the cheesecake and lift it on to the centre of a 25 cm round plate. Place 4 pieces of rhubarb around the outside and drizzle one tablespoon of the poaching syrup over the rhubarb and serve.


This is a really lovely, rich and unique dessert. It will be a much loved treat among all of your friends and family. Enjoy!

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