Georgianas Snow - Cake
From jo_jo_ba 16 years ago
- 55 minutes to make
- Serves 16
This cheesecake is becoming one of the most popular custom items on my bakery's menu! Egg-free but just as rich with the addition of custard (or vanilla pudding) powder, this is a royal showstopper for any gathering.
Ingredients
- 1 1/4 cups graham cracker crumbs*** shopping list
- 1/3 cup melted butter shopping list
- 2 tablespoons miniature chocolate chips shopping list
- 5 oz silken lite tofu (Mori-Nu) shopping list
- 1 tsp custard powder (or cook-and-serve vanilla pudding powder) shopping list
- 2 tablespoons water shopping list
- 1 tablespoon vanilla shopping list
- 1 cup full-fat sour cream shopping list
- 16 oz full-fat cream cheese, fully softened shopping list
- 1/2 cup sugar shopping list
- 8 oz white chocolate, melted shopping list
- *** For a gluten-free variation, substitute GF cookie crumbs shopping list
How to make it
- Preheat oven to 350F. Line the bottom of a 9" spring-form pan with parchment paper.
- Combine vanilla wafer crumbs and melted butter. Press into the bottom of the pan, and bake 10 minutes. Allow to cool.
- Sprinkle cooled crust with the chocolate chips. Set aside.
- In a food processor or blender, combine tofu, custard powder, water, vanilla and sour cream until smooth.
- In a large bowl, using electric beaters, cream cheese and sugar until fluffy.
- Beat in the tofu mixture until smooth, followed by the white chocolate.
- Bake in a water bath at 350F for 45 minutes.
- Turn off the oven, leaving the cheesecake inside, and let sit for 45 minutes before removing to wire rack to cool completely.
- Refrigerate before serving.
The Rating
Reviewed by 2 people-
thanks jo jo ba you have out done yourself once more
truly AMAZING!!!!!!!!!!!!!!
mumtazcatering
in Gauteng loved it
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Oh, MY, YESSS!!! This is so verrry good. Thanks for the recipe.
tuilelaith
in Columbia loved it
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