Some moons ago, I came across tofu cheesecake in a small cafe in Little India.
I was amazed by the texture of the cake, light in taste and flavor; you do not get the heaviness of the cheese in most cheesecake. What's more, totally guilt free! (ok, not totally, but you get it right?)
That piece of cheesecake left a deep impression for me. Since then, I have been looking out for bakery selling tofu cheese cakes to no valid.
I decided to make my own light, smooth and silky cheesecake.
Expect lots of "Wow" and "OMG" from your guests....
You will need:
for the base
200gm of digestive biscuit
100gm melted butter
Filling
300ml thickened cream
200gm fresh Greek yogurt
250gm cream cheese
150gm icing sugar
2 tbsp lemon juice
15gm powder gelatin with 100ml water
1 box of soft tofu
Methods:
the base
1. Line the removable bottom of the cake pan with wax/baking paper.
2. Grind/blend the biscuit with melted butter in the food processor/blender
3. Place the well mixed biscuits and butter onto the cake pan and distribute it evenly, pressing it down with spatula. Store the pan in the fridge for at least 30 mins.
Gelatin
4. Sprinkle powered gelatin evenly over cool water to prevents lumps from forming. Set aside mixture for 3 - 5 mins to let gelatin powder absorb the liquid. Melt the mixture in microwave set on high for about 10 seconds or in a hot water bath until mixture is translucent and gelatin is completely dissolved. Do not boil
The filling
5. Place whipping cream, yogurt, tofu, cream cheese, sugar, lemon juice and blend till smooth. Add gelatin to the filling and blend to thoroughly.
6. Pour filling through a sieve over the base. The sieve helps to remove any air bubbles and for the silky texture.
7. Place the cake in the fridge and let set for at least 4 hours or overnight.
Cook's notes:
To serve:
- Place the cake pan onto a can to remove cake
- Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan.
- Clean/wipe the knife after each cut with paper towel will ensure a "clean" cut.
