How time actually flies and it is already December. I have always love December because it has this festive mood in the air. Holidays, Christmas, presents, cooling weather these are the things that so represent December and not to mention all the beautiful Christmas decorations around which are quite an eyeful.
Before I go away for my holiday in a few hours time, here is a recipe that I will like to share with you guys. The TOFU CHEESECAKE. This is 1 recipie that I have been wanting to try for quite sometime now and is also 1 of the very strong reason on why I bought the book “Okashi- Sweet Treats Made With Love” by Keiko Ishida and also due to the fact Clemens love tofu cheesecake more than any other thing.
This simple fuss free recipe which requires no oven at all and its ultra easy to get ingredients is creamy and delicious. With the faint hint of tofu and cheese plus a tinge of sourness from the sour cream and sweetness from the sugar, it is a oooh-and-arrrrr wide-eye experience for those making it for the 1st time and tasting your own creation. The thought of, “How can it taste this good?” “Am I sure I made this?” will be running in your mind. 🙂 Well seems too far stretch but it did happen to me especially when I thought I am not going to succeed with it and already have the intentions of discarding it away if it did not turn out well. Oh by the way did I mention that this is a flourless and eggless cake. 🙂
This cheese seems to be the perfect cake for any occassion, birthdays, best buddies’ tea party and Christmas or even just to satisfy that sugar craving.The book actually calls for a sponge-cake base but I decided to use the fuss free digestive biscuit base hich is not a bad choice too. It feels as if you are eating some creamy cream cheese ice-cream on top of a cookie. 🙂 Drooling already???
Here is how it is done:
A. Making the Biscuit Base
- 70g Digestive Biscuits
- 40g Chocolate Waffers (any type of your favourite cookies or biscuits will do)
- 40g unsalted butter
Method (With Step-By-Step Photo)
- Line a 8″ round spring-form cake pan with baking paper.
- Break the biscuits and process it in the food processor till fine.
- Put in the soften of butter into the crushed biscuits and process it further till the butter is already well mixed into the biscuits.
- Empty the mixture into the lined pan.
- Press the biscuit mixture firmly to the base.
- Refrigerate the pressed biscuit base while you make the filling.
B. Making the Cream Cheese Mixture
- 230g Cream Cheese
- 10g Light Brown Sugar
- 70g White Castor Sugar
- 230g White Silken Tofu (drained)
- 50g Double Cream (45% Fat)
- 50g Sour Cream
- 100g Soya Milk (or plain fresh milk- I am sticking with plain fresh milk)
- 6g Gelatine Sheets (Soaked in ice water to soften. Squeeze dry the soften sheets, place it in a clean dry bowl and melt it over the simmering water)
*Notice that I use a food processor to process the biscuits this time round rather doing it in a plastic bag like the last Marbled Creamy Cheese Cake Recipe. This is because since this is a soft cake, I wish for everything to be as fine n texture as possible.
Method (With Step-By-Step Photo)
- Whisk the cream cheese, brown sugar and white sugar till creamy.
- Add in the tofu, double cream, sour cream and soya/ plain milk. Whisk it till well-mixed/blended (like a smoothie?).
- Add the liquidfied gelatin sheets to the cream cheese mixture and mix well. Mix over slow speed to dispel bubbles.
- Pour the mixture into the prepared cake tin over the biscuit base.
- Cover and chill the cake for at least 6 hours or till set.
- Decorate with christmas ornaments (optional)
*Things to Note:
Notice that I use a food processor to process the biscuits this time round rather than crushing it up in a plastic bag like the last Marbled Creamy Cheese Cake Recipe. This is because I will since this is a soft cake, I wish for everything to be as fine n texture as possible.
The gelatine used in here acts as a gelling agent holding the creamy smoothie like cheese mixture together as it sets in your fridge. Too little of it will result the mixture not setting well and too much of it, you might end up having a “stiff jelly”. Hence I will recomemend you to follow the amount needed accordingly.
The sour cream with its tanginess seemes to counter the creaminess of the cream cheese so that you do not feel too sick in the stomach if u eat too much of it. I guess you can also replaced it with plain yourgurt (though I have not tried).
Do not worry if you do not have a baking spring form baking pan. You can also use a disposable foil pan (just like me when I did it for a friend because I ran out of cake boxes). Or if you are doing it for a party, you can just do it in pretty see through shot glasses. The creamy white on a brown biscuit base will be such a pretty sight to behold if they are in shot glasses (Will definately do this for my next party).
I made this cake a total of 2 times. Once using fresh milk (since I have no soya milk at home) and the 2nd time using soya milk. If you prefer a more tofuish taste you should use soya milk if not I will suggest that you stick with plain milk. My friend’s feedback to me was that the soya milk have seems to cover the cheesecake.
For those who wish to use the original recipe of using the original recipe of the soy bean sponge base, you can find it in ths book.
Before I end off this entry, here is a slice of cake to share with you.
Happy Baking and Wishing you an Early Merry Christmas. 🙂
Possibly Related Posts: