Chocolate Silken Tofu Cheesecake with Cherry Topping

For the cookie base, combine the shortbread cookies, cinnamon, and brown sugar in the bowl of a food processor and pulse until the mixture becomes like fine crumb. Add the melted butter and process until combined. Press the mixture into the bases of 4 x 4 “ (10 cm) individual springform pans lined with parchment paper. Place in fridge until bases are set and become firm.

For the cream cheese filling, place the drained tofu, cream cheese and sugar in a food processor and blitz until smooth; set aside.

Dissolve the packet of gelatin in a small bowl with 3 Tbsps. water. Place the chocolate in a heat-proof bowl placed over a pan of simmering water; stir until melted. Stir in the whipping cream, then add the dissolved gelatin and Cointreau (if using). Now fold this mixture into the cream cheese mixture. Remove the 4 springform pans from the fridge and pour the filling mixture over the set bases, apportioning them equally. Return to fridge to set.

If using fresh cherries, remove the stems and pits. Place fresh (or frozen) cherries in a pan with 2 Tbsps. water. Add the sugar and bring to boil for one minute, then reduce heat and let simmer for 5-6 minutes until the sugar dissolves and the mixture thickens a little. Dissolve the powdered gelatin into a in small bowl with 3 Tbsps. water then stir this into the hot cherry mixture. Transfer mixture to a food processor and process until smooth. Press through a sieve and let cool for several minutes. Remove the springform pans from the fridge and pour the cherry mixture over the tops of the four cheesecake fillings, apportioning them equally. Return to fridge for several hours to set.

To serve, remove the individual cheese cakes from the pans, top with a sprig of mint and garnish with several fresh cherries. (Note: each spingform pan serving would be enough to serve two people, or one 'very hungry' person).