This cheese cake definitely had a tofu aftertaste. The first bite did put me off, but after a couple more nibbles, I started to get used to it. It was extremely dense and moist. I opted to use a cookie dough crust instead of the suggested crust. I started off mixing all of the ingredients in my Kitchen Aid but the mixture was too lumpy so I used my hand blended and pureed the whole mixture. I used regular brown sugar. I used the reviewer "foodaholic"'s suggestion of how to make the chocolate and vanilla swirls - I kept half the batter white and added chocolate to the other half. I poured a cup of white batter into the center of the pan and then a cup of chocolate batter right in the center of the white batter. I repeated this making sure not to jiggle the pan or the colors would blend. I baked the cheesecake for the suggested time. I was nervous when I took it out after 75 minutes as the cake was very jiggly in the middle, but I refrigerated it over night and the cake set beautifully!
Date Posted: May 10, 2009
Cooking Level: Intermediate
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