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Peace in Every Bite Publisher: Trafford Publishing © 2008 by Two Moons ISBN: 1425148190

Reprinted with permission from the author.

Hawaiian Cheesecake With Pineapple and Chocolate

This tropical lemon & lime cheesecake has a yummy, chocolate bottom layer.

Ingredients

Crust

• 1 cup graham crackers (crushed)

• 1/2 cup unsweetened shredded coconut

• 3 TB. dry sweetener

• 2 TB. soy margarine

• 1-2 TB. water

Chocolate Layer

• 1 cup semi-sweet chocolate chips

• 2 TB. margarine

• 1/3 cup soy milk

• 1/2 tsp. vanilla extract

Filling

• 1 lb. firm tofu, cut into small pieces

• 1 TB. egg replacer powder

• 1/2 tsp. salt

• 1 TB. cornstarch

• 8 oz. soy cream cheese

• 1/8 cup. lemon juice

• 1/2 cup soy sour cream

• 1/8 cup lime juice

• 3/4 cup dry sweetener

• 1 tsp. lemon extract

Pineapple Topping

• 1 1/2 cups crushed, un-drained, pineapple

• 2 tsp. cornstarch (optional)

• 2 TB. unsweetened shredded coconut

Directions

Preheat oven 350˚F.

Crust

Combine crackers, coconut and sweetener in medium size bowl. With fingertips work in the margarine until mixture is crumbly. Add enough of the water to moisten mixture. Press into the bottom and approximately 1/2 inch up the sides of a lightly oiled 8-inch spring form pan. Bake in 350˚F oven 12-15 minutes, or until lightly browned. Prepare the chocolate layer and filling while crust bakes.

Chocolate Layer

In a double boiler or saucepan, heat all of the chocolate layer ingredients until the chips are melted. Stir well to combine ingredients. Set aside while preparing the filling.

1. Blend filling ingredients in a blender until very smooth and creamy.

2. Pour slightly cooled chocolate mixture into bottom of baked crust.

3. Carefully pour filling over the chocolate layer.

4. Bake at 350˚F for 20 minutes. Reduce heat to 325˚F and bake another 35-40 minutes, or until filling is set and raised slightly. Cool on wire rack. Refrigerate 6-8 hours, preferably overnight, before serving. When ready to serve, spread cake with pineapple/coconut topping.

Pineapple Topping

Combine in saucepan: 1 1/2 cups crushed, un-drained, pineapple and 2 tsp. cornstarch. Stir and cook briefly, until thickened. Or eliminate the cornstarch and cooking and simply use well-drained or fresh crushed pineapple. Carefully spread topping over cheesecake. Sprinkle lightly with 2 TB. unsweetened shredded coconut.