Step 1

Prepare strong coffee by mixing 1/4 cup of hot water with 3 Tbsp of instant coffee granules

Step 2

Whip egg whites with 4 Tbsp sugar, set aside.

Step 3

In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy.

Step 4

Add the coffee and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.

Step 5

Now add the corn starch and egg yolks and whisk until well incorporated.

Step 6

Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture

Step 7

Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Use a water bath for the best results.

Step 8

Sift cocoa powder on top. For best results, let the cake cool and rest overnight in the fridge before eating!