开心食验室 Food Laboratory: Tofu Cheesecake

When I was having my lunch at the Sun with Moon restaurant, I saw the, supposedly, famous Tofu Cheesecake. Hence I decided to google a little to see if I can grab hold of a simple recipe. I saw two recipe and decided to settle with this one. The only tough part is to get the toufu dry and smooth. Hope you enjoy as much as I do...

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Non-bake Tofu Cheesecake

Base
Line and grease a 8" springform cake pan
100g Marie biscuits, crushed
80g Melted butter

Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

Filling
300g Pressed Tofu (momen tofu)
15g Gelatine powder
70g Water
250g Cream cheese (room temperature)
200g Natural yogurt/sour cream
60g Soya milk (reduced sugar)/fresh milk
100g Icing sugar
1/2 tsp Vanilla extract

Method:

1. Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
2. Soak gelatine powder in water and leave aside for about 5 minutes.
3. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth*.
4. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
5. Pour the mixture into pan, till all the mixtures are used up and gently shake the pan a little.
6. Chill cake in refrigerator for at least 4 hours or overnight.
7. For perfect slices, cut cheesecake with a hot knife.

*Tip: This is a very important step to get a smooth and silky Tofu Cheesecake. 

I reuse old pudding bottles =)

Original Recipe from anncoojournal.com