Prepare strong coffee by mixing ¼ cup of hot water with 3 Tbsp of instant coffee granules
Whip egg whites with 4 Tbsp sugar, set aside.
In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy.
Add the coffee and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
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.
Sift cocoa powder on top. For best results, let the cake cool and rest overnight in the fridge before eating!
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Notes
*I used organic cane sugar. I would not use sugar free sweeteners for this recipe because the egg whites don't whip as well.
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