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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

Directions:

  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.

OR

Biscuit Base:

  • 225g Digestive Biscuits
  • 60g Butter
Directions:
  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
Directions:
  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 :)

xx

Eug

For the past week, I had been cracking my brain to think of the perfect cake to make for my dad’s birthday. The sugar content couldn’t be too high and, I wanted the cake to be something that was light and easy to eat.

I’d initially thought of making a Japanese souffle cheesecake (like those you buy from Fiesta at Thomson Plaza), to relive my childhood memories of a soft cotton-like cheesecake that I loved. However, due to mixed reviews online, I was kinda hesistant and decided to try something safer.

I recalled the tofu cheesecake I had at Sun with Moon which was pretty yummy. It had a very mild cheese flavour and a good balance of tofu. The silkiness of the cake paired together with the crunchy biscuit base made it simply delightful.

I flipped through the new book I bought and found a ‘Lite Tofu cheese cake’ recipe which seemed really simple to prepare. It was a good opportunity for me to try out the recipes.

The cake turned out pretty well. I ran out of marie biscuits so I just crushed whatever biscuits that was available and made the base. That turned out pretty good although I’d stick to digestive biscuits which are much more flavouful.

As for the cheese section, several improvements could be made. Instead of tasting like a cheese cake, it tasted more like a tofu cake. It reminded me of the beancurd pudding that is really popular nowadays (Lao Ban). I guess the word ‘lite’ can be taken very seriously in this case.

That aside, my dad and everyone else really enjoyed the cake. If you’re looking for something that still retains the cheesyness of the cake, then this isn’t the cake for you. If you’re a fan of soy bean, then this would be perfect.

I saw a couple of other recipes on no-bake tofu cheesecakes so I’ll try them out next time for a comparison.

Lite Tofu cheese cake (adapted from Alan Chow’s Indulgence Mousse Cakes)

Biscuit Base:

  • 60g Marie biscuits
  • 30g Unsalted butter
  • 5g instant oatmeal (I left this out)

Tofu cheese filling:

  • 300g soft tofu (the type that can be used for steaming dishes)
  • 50g milk
  • 20g Gelatin Leaf
  • 150g whipping cream
  • 75g Low fat cream cheese (I used normal Philly cream cheese)
  • 80g sugar

Directions:

  1. Crush biscuits till crumbs. Melt butter in a microwave (about 10 – 20 seconds) and combine with crushed biscuits and instant oatmeal. Press crust onto a bottom of a Springfoam pan (8″)
  2. Whisk whipping cream till soft peaks (in the book it said frothy as frozen yogurt)
  3. Blend tofu and milk in a blender till smooth. Sift to remove lumps and set aside. (Note that I was too lazy to sift cos I knew the mixture was very smooth after blending it forever)
  4. With a whisk, beat low fat cream cheese and 40g sugar on low speed till smooth. Pour the tofu mixture in.
  5. Add dissolved gelatin leaf to cheese filling and stir well (I just continued using the mixer)
  6. Add in whipped cream. I found it kinda hard to do it without the mixer so I just put it on low and scraped the sides till the mixture was smooth. You can sift it here if you like cos it’ll give you a better consistency.
  7. Pour in tofu cheese filling and chill till firm.
  8. For the decor, I used Wilton’s stencils and sieved green tea powder over.

That’s all for today!

Love

Eug