SALTY CRUNCHY ALMOND CHEESECAKE
Salty/sweet is a popular flavor combination these days, and who can blame anyone for seeking it out? This no-bake treat is the perfect combination of crunchy, salty pretzels, a thin layer of chocolate, and creamy, almond-scented cheesecake.
3 cups crumbled salted pretzels
1 recipe Chocolate Ganache (page 21)
1 (12.3-ounce) package silken tofu
1 (8-ounce) package non-dairy cream cheese
2/3 cup evaporated cane sugar
1/2 teaspoon cornstarch
1/2 to 1 teaspoon almond extract
almond slivers or chocolate-covered pretzels, for garnish
Makes 6 cheesecakes
DIRECTIONS
Divide the pretzels among 6 half-pint canning jars. Divide the ganache and drizzle over the top of the pretzel layers. Do your best to make an even layer, as this will create a barrier and help keep the pretzels crunchy. Refrigerate the jars.
In a food processor, place the tofu, cream cheese, sugar, cornstarch, and almond extract and process to combine. Scrape down the sides of the bowl as needed until the mixture is creamy and uniform. Taste and add more almond extract as needed, depending on strength. If you’re not serving the cheesecakes the same day, keep in mind that the extract will intensify as they sit.
Divide the almond cream among the jars, cover, and refrigerate for at least 2 hours before serving. Garnish with almonds or chocolate-covered pretzels before serving.