I was looking for something to make for a good friend of mine who loves white chocolate. It seems that there are a lot of chocolate-based recipes out there, but less for white chocolate. I found a few different cheesecake ideas for milk chocolate and decided to make a white chocolate version.
I decided to simplify (as I tend to do) and also use measurments based on what packages the foods actually come in here in Australia.
Crust*1/2 packet of Nice biscuits (there were 23 biscuits; I used 12)
*1/4 cup vegan butter, melted
*1 x 350g packs of soft tofu
*1 x 227g tub of Tofutti cream cheese
*2/3 cup raw sugar
*1 tbsp vanilla
*2 x 100g blocks Sweet Williams white chocolate
*1/8 cup milk
Method:1. Preheat oven to 180C.
2. Blend together tofu and cheese.
3. Grate/chop white chocolate into a bowl.
4. Mix tofu, milk, chocolate, vanilla and sugar in bowl.
5. Make crust, put in pan.
6. Pour mix on top.
7. Bake for 55-70 minutes, or until edges are set but centre is soft. Refridgerate 8-12 hours before serving.
Makes: Six serves.