Orange cheesecake with chocolate base

I got the idea for this from one of Tessa Kiros's books (again!)..

I think it was Twelve.. She had a recipe for a blood orange ricotta tart, with a chocolate base.

The combination of chocolate & orange, while not new, appeals to my senses-
The contrast of colours, smells & of course tastes..

I didn't want to use any vegan cream cheese, hydrogenation and all that..

I've never made a tofu baked cheesecake before.. so I looked to"The New Farm" vegetarian cookbook for the basic structure of one.

So far as the base, I basically winged it.

This is tasty- the orange flavour intensified with cooking, while the chocolate softened, overall a lovely combination..

Out of the oven, the tofu went pancake thin though!- next time I'll probably 1/2 the base recipe, and double the cheesecake one. Anyone else had similar problems with tofu cheesecake?

Recipe for one small cheesecake

Ingredients:

2Tbs earth balance margarine or similar

4Tbs maple syrup

1/2 cup plain organic flour

3Tbs unsweetened cocoa

Teeny pinch of salt

Dash of vanilla essence

2Tbs orange juice

1 cup silken tofu

2Tbs granulated raw sugar

2Tbs orange juice

Zest of one orange (zest the orange before juicing it!)

1Tbs canola oil

Method:

1.In a medium mixing bowl, cream together margarine and maple syrup.

2.Add remaining ingredients, and beat well to combine.

3.Spoon in to a greased pie dish, and put in a pre-heated 180C(350F) oven for about 10 minutes. Remove and place in the freezer until cool to the touch.

4.Meanwhile place all cheesecake ingredients in a food processor, and process until smooth and creamy.

5.Pour cheesecake mixture over cooled base, and return to oven for about 30 minutes.