Recipe: Matcha Strawberry Tofu Cheesecake *non-bake*

Hi all! As promised, here is the recipe for this non-bake, Matcha Strawberry Tofu Cheesekcake, baked using laughing cow cheese! 

Haha! Damn long name for this cake. :P 

Anyway, I actually modified my Strawberry Tofu Cheesecake recipe to bake this one. :)

Ingredients:

(makes one 18cm round cake)
crust:
100g digestive biscuits, finely crushed
50g unsalted butter, melted

filling:
6tbsp warm water
2tbsp gelatin powder
128g plain laughing cow cheese

128g strawberry laughing cow cheese 
150g pressed tofu
45g unsalted butter, soften at room temperature
 5tbsp caster sugar
4tbsp lemon juice

4 fresh strawberry, diced (optional)

2tsp matcha powder mixed with 2tbsp hot water

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. Set aside to allow the gelatin grains to bloom. 

2. With an electric mixer, beat the cheeses, pressed tofu and butter in a mixing bowl until smooth. Add in sugar and beat till well-mixed. Add in lemon juice and diced strawberry, beat till well-mixed.

3. Stir the gelatin solution, which should appear soggy. Pour the solution through a sieve into the cheese batter. Beat the batter again until well-mixed.  The finished batter should be thin and runny.

4. Pour 3/4 cheese batter into one bowl and the 1/4 into another. Mix matcha mixture into the 1/4 cheese batter, mix well.

5. Spoon plain and matcha cheese batter alternatively into the pan until the 2 batters are used up. Gently shake the pan a little. 

6. Use a chopsticks to make a swirl by running it in the batter in random motion. 

7. Chill the cake in the fridge for at least 4 hours or overnight. 

Now the question is, what is the difference between a cream cheese cheesecake and laughing cow cheesecake? In my opinion, laughing cow one is slightly more creamy. Otherwise, there is actually no obvious different! 

Also, if you were to notice, I have actually replaced the silken tofu with pressed tofu for this recipe. I actually prefer the pressed tofu version to the silken one! The result is a more firm tofu cheesecake. :) 

Who says laughing cow cheese makes a good snacks only? Now you can use it to bake as well! ^^

Enjoy~

Love,

Lirong.