Thursday, June 13, 2013

Tofu Cheesecake

It's been a while since I posted any recipe.  In fact, it's been a while since I last cooked!  My friends called me the other day and say they were going to bake a tofu cheesecake.  When it comes to eating and drinking, I am always in :)

This recipe is so easy - all you need is an oven, an egg beater, a mold, and a scale.  Ingredients are few and you can get everything in one trip at any grocery store.  It's so tasty I finished a quarter of the cheesecake all by myself (in one afternoon too!) :S

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Tofu Cheesecake

Source: My friend, W

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Ingredients:

360g American Cream Cheese

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250g Soft Tofu

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135g Sugar

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I need to buy myself a scale

15g Cake Flour

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I think all purpose flour is fine too...

3 Medium Eggs

This is seriously the easiest cheesecakes I have made so far!  See my traditional cheesecake recipe here and pumpkin cheesecake recipe here.)

Directions:

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The setup

My friend said she loves to watch movies on the iPad while baking~

1.  Wrap the bottom of a 7" springform pan with parchment paper and oil the wall of the pan.

2.  Pre-heat the oven at 200'C.

3.  Beat the cream cheese and the sugar.  (Speed 2 - my friend's beater is pretty powerful so if yours is not, turn it up!)

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4.  Add eggs.  One at a time.  (Speed 1 - the slower speed is more ideal to incorporate the egg into the batter.)

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5.  Beat the tofu in a separate bowl until there is no more clump.

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6.  Add #5 to #4.

7.  Add the cake flour to #6.

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8.  Mix everything together using speed 2.

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9.  Pour #8 into #1.

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Smooth out the surface

10.  Put #9 into a lined baking pan.  Fill the baking pan with tap water.

11.  Bake at 170'C for approximately 60 minutes (bottom heat only).  Check every 15-20 minutes and make sure there is always water in the baking pan.

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12.  (Optional)  Broil the cheesecake to brown.

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It tastes better cold so refrigerate the cheesecake for ~2 hours for the best flavor.  If you leave it overnight, somehow the tofu flavor evaporates.  My friend said she tried to adjust the recipe by adding more tofu for a more intense flavor but sadly, the cake didn't hold up.  If you have a better tofu cheesecake recipe, please let me know!

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