Tofu and cheesecake become one.. enjoy :)

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No-Bake Green Tea Tofu Cheesecake2013

Ingredients

  • 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
  • 2 tsp Green tea powder mix with 5 tbsp hot 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

Directions:

  • Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
  • Soak gelatine powder in water and leave aside for about 5 minutes.
  • Mix green tea powder with 5 tbsp hot water. Set aside.
  • In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
  • Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
  • Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well.
  • Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
  • To make swirls, gently run a chopstick in circular motion.
  • Chill cake in refrigerator for at least 4 hours or overnight.
  • For perfect slices, cut cheesecake with a hot knife.

Yield: 8 servings

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