Tofu Cheesecake – 豆腐芝士蛋糕

We’ve perfected this sublime Tofu Cheesecake number that will be a hit with your loved ones. Best of all, you can put it together without breaking a sweat – zero baking skills required!

This humble rendition of the cheesecake began as one lone New York woman’s quest for a more nutritious, and healthier cheesecake – the same ones that bear the famous city’s name. Using what she studied in macrobiotics, Marcea published a cookbook which contained the “Tofu Cheesecake” recipe. That one recipe eventually sparked a mini-revolution across the city’s restaurants in the 1980s. It was almost forgotten until almost a decade later when a Japanese-American woman named Keiko won hearts and stomachs with her masterpiece, said to have been rated as the top with “no other coming a close second”.

For the base, we go traditional with a firm spread of finely crushed digestive biscuits and melted butter. Now, for a really luscious cheesecake with an exquisite ethereal texture, we combine the thickened cream, fresh Greek yoghurt, rich cream cheese chunks, icing sugar, good full squeeze of lemon, collagen-packed gelatin, and tofu, then make sure we give it a good blend.

In our recipe, we use Vitasoy Organic Sprouted Tofu to achieve the perfect wobbly consistency and creamy smoothness that just rolls off cleanly onto your spoon. It also has 25% more calcium content compared to other tofu brands, and because it’s sprouted it will offset the heaviness by helping with the digestion.

#themeatmensg #simple #delicious

  • Share:


  • Servings: 20cm square pan / 16 slices

  • Time: 30 mins

  • Skill: Easy

Cheesecake filling:

  1. 300g Vitasoy organic sprouted tofu (steam)

  2. 250g cream cheese

  3. 200g greek yogurt

  4. 300ml thickened cream

  5. 150g icing sugar

  6. 2 tbsp lemon juice

  7. 100ml water

  8. 15g gelatin powder

  9. 2 tbsp matcha powder (optional)

Biscuit base:

  1. 150g digestive biscuit

  2. 60g butter (melted)

  3. 20cm (8in) square springform pan

Steps:

  1. Line the base of the springform pan with baking paper.

  2. In a food processor, pulse 150g digestive biscuits until fine crumbs. Transfer it into a bowl and stir in 60g melted butter.

  3. Transfer the biscuit mixture into the springform pan and press firmly into the base. Chill in the refrigerator until ready to use.

  4. Pour 100ml water into 15g gelatin powder into a bowl. Let it rest for 5 minutes. Microwave for 30 seconds or until gelatin has melted.

  5. In a blender, place in 300ml thickened cream, 2 tbsp lemon juice, 200g greek yogurt, 300g Vitasoy organic sprouted tofu (steam), 250g cream cheese and 150g icing sugar. Blend on low until smooth.

  6. Pour gelatin mixture into the cheesecake filling and blend to incorporate thoroughly.

  7. Strain and pour the filling into the tin with the biscuit base.

  8. Refrigerate for 4 hours, or until firm.

  9. Cut tofu cheesecake into slices, serve chilled, plain or dusted with a thin layer of matcha powder on top.