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Friday, July 25, 2014

Recipe: Peach Tofu Cheesecake


Peach Tofu Cheesecake.

A bake for the boy's father for Father's Day. Cracked my head out to think of what to bake, so in the end I decided to re-attempt a tofu cheesecake after my previous Strawberry one. 


If you don't know, I'm a huge fan of Cake Spade's tofu cheesecake! Have been thinking of it ever since I tasted their legendary strawberry tofu cheesecake. 

The texture was so light, unlike any other cheesecake that I have tried! The magic of tofu in it for sure, and that sets my determination to recreate the strawberry tofu cheesecake in my kitchen. 

However, from my first attempt, the texture of the tofu cheesecake wasn't exactly as light as that of Cake Spade. :/ 

But.. I'm extremely happy that on my second attempt, I FINALLY GOT IT!!! Hehe.. :D 
 

Sorry for the ugly cutting, but I'm just so excited to share!! Finally perfected my tofu cheesecake recipe to the taste that I remembered. :') 

Didn't do any magic to it, just increased the amount of tofu from my previous recipe! ^^

Ingredients
crust:
100g digestive biscuits, finely crushed
50g unsalted butter, melted

filling:
6tbsp warm water
2tbsp gelatin powder
250g cream cheese, soften at room temperature
200g silken tofu
45g unsalted butter, soften at room temperature
 5tbsp caster sugar
4tbsp lemon juice

jelly:
1 box Jelly crystal (yellow colouring)
1 cup boiling water
1 cup cold water

can peaches, sliced

Method:
Crust:
Combine crushed digestive biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the baking pan. Chill in the freezer while you prepare the filing. 

Filling: 
1. Measure the warm water into a small bowl and sprinkle in the gelatin powder. Stir until the gelatin dissolve in the water. Set aside.

2. With an electric mixer, beat cream cheese, silken tofu and butter in a mixing bowl until smooth. Add in sugar and beat till well-mixed. Add in lemon juice, beat till well-mixed.

3. Stir the gelatin solution. Beat the batter again until well-mixed.  The finished batter should be thin and runny.

4. Pour the batter onto the chilled crust based. Tap the pan lightly to remove any trapped air bubble.  Refrigerate for at least 4hours or overnight.

Jelly:
1. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the chilled tofu cheesecake layer. 

2. Arrange the sliced peaches on the cake. Let it set in the refrigerate for an hour.

3. To unmold, carefully slide the removable pan downwards to release the cake.



Couldn't be more happy with the product. :')

Tag me on instagram if you do try this recipe, or any of my recipes ya? <3

Love,
Lirong. 

2 comments:

  1. It looks nice. I think I've seen cheesecake made with tofu before but I have not been able to try it yet. I'll be on the lookout for it. It's a good option for people who don't want to eat the traditional cheesecake for dietary reasons or other reasons.

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  2. I love cheesecake :). I am going to try this at home. Thank you for sharing this

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