Japanese Tofu Cheesecake

After my last Tofu Cheesecake experience here, I decided making it again!

I’d seen Kitchen M’s Almost-No-Bake tofu Cheesecake quite a few times & was waiting for the opportunity to try it out. I finally got my lazy butt off to buy some Creme Fraiche yesterday, and viola! I made myself a tofu cheesecake.

I found this recipe much better than Alan Chow’s one in terms of fulfilling the term ‘cheesecake’. The only thing I”m going to change about it is to add less lemon juice (it was a tinge too sour for my liking), and add slightly more sugar. Otherwise, this recipe is really really good! It reminds me of the tofu cheesecake that they sell at Sun with moon, just less sweet.

Oh yes! One thing I didn’t follow from the original recipe was the cake base. Em made a sponge cake for the base. That was too much of a hassle for me & I just stuck with my usual biscuit base which is really effortless.

So here’s the recipe for you!

Tofu Cheesecake (adapted from Kitchen M’s Almost-No-Bake tofu Cheesecake)

Ingredients (makes 1 -8” cake pan, serves 12-16):

Sponge cake:

  • ½ c cake flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 large eggs yolks
  • 1/3 c sugar
  • 1 tsp vanilla extract
  • 3 large egg white, at room temperature
  • 2 Tbsp sugar
  • 3 Tbsp unsalted butter, melted
  • ¼ tsp cream of tartar
  • Butter for greasing the pan


  1. Preheat the oven to 350F and grease 8” springform pan with butter and line the bottom with parchment paper. Sift cake flour, baking powder and salt in a bowl and set aside.
  2. In a medium sized bowl, beat egg yolks and 1/3 c sugar together. When the mixture gets light in color and thick, add vanilla extract and continue to beat for another couple of more minutes.
  3. Gently, stir in dry mixture into the egg yolk mixture with rubber spatula. Do not over mix.
  4. In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until frothy. Add 2 Tbsp of sugar and continue to beat until stiff peak is formed.
  5. Gently, fold in 1/3 of egg whites into the egg yolk mixture and repeat the same for the rest of egg whites.
  6. Pour the batter into the prepared pan and bake for 10-15 minutes or until the toothpick inserted in the center comes out clean. Let it cool at the room temperature.
  7. When the cake is completely cooled, slice the cake horizontally into two or thirds – varying on desired thickness. (You can save the other piece for second batch or something else.)
  8. If you wish, clean the side of springform pan and re-attach. Leave the cake on the bottom and prepare the cheesecake filling.


Biscuit Base:

  • 225g Digestive Biscuits
  • 60g Butter
  1. Pound digestive biscuits till fine, or put in a blender
  2. Melt butter in microwave and add digestive biscuits to the melted butter
  3. Put in 8″ pan and leave in the fridge to set

Cheesecake Filling:

  • 5oz (150 g) Silken Tofu
  • 8 oz (1 pkg) Cream Cheese
  • 3 Tbsp Butter
  • ¼ c + 1 Tbsp Sugar
  • ¼ c Kabosu Juice (You can use lemon juice if not available)
  • ½ c Crème Fraiche
  • 2 Tbsp Gelatin Powder
  • ¼ c + 2 Tbsp warm water
  1. In a large ceramic bowl (microwavable), add tofu, cream cheese and butter. Microwave for 5-10 seconds (x 3-4 times) to heat up a little bit at a time. (You don’t want the butter and cheese to melt completely.)
  2. Mix with wired whip. When mixture becomes smooth, add sugar and continue to mix. Then add Kabosu juice and crème fraiche and mix again.
  3. In a small ceramic bowl (microwavable) mix gelatin powder and warm water and mix well. If it’s not warm enough, microwave for 10-15 seconds. When gelatin powder is completely melted, stir it into the cheesecake mixture.
  4. Pour the cheesecake mixture into the prepared pan. Cover with plastic wrap and put it in the fridge for at least 4 hours. Serve chilled.

Hope everyone enjoys this recipe as much as I do!

Lemme know if you like it :)




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