Friday, March 14, 2014

Recipe: Strawberry Tofu Cheesecake

Hi everyone! I'm so sorry for taking so long to write this recipe. Yes I know many of you have been waiting for this because I received too many emails and comments on my Instagram (@lirongs). So here you go! :)

(makes one 18cm round cake)

100g digestive biscuits, finely crushed
50g unsalted butter, melted

6tbsp warm water
2tbsp gelatin powder
250g cream cheese, soften at room temperature
150g silken tofu
45g unsalted butter, soften at room temperature
 5tbsp caster sugar
4tbsp lemon juice

1 box Jelly crystal (strawberry flavour)
1 cup boiling water
1 cup cold water

Strawberries, sliced


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. 

1. Measure the warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom. 

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, which should appear soggy. Pour the solution through a sieve into the cream cheese batter. 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.

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 strawberries 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. 

What I love about this recipe is that, although it's a cheese type of cake (am I making sense?), it's unlike any ordinary cheesecake which is so heavy in the cheese flavour. Perhaps due to the addition of tofu, the cake tasted so much lighter and definitely healthier. Rest assure that there's not tofu taste at all in the cake. Somehow magic occurs ya? 

So now, the question is definitely how similar it is compared to Cake Spade's version. 

Well. Honestly, Cake Spade does it better. That's for sure. I still couldn't get my cake to be of the exact smoothness. Nvm, I'm gonna work hard on that! Fighting! Meanwhile hope everyone would like my version! :)



  1. Hi. I tried out your recipe. Just to ask, is it 2 tsp or 2 tbsp gelatine? Mine turned out horribly wrong.

    1. Hi,

      it's 2 tbsp of gelatine! Oh dear. :( I'm not sure what's the problem, but you need to make sure the gelatine has completely dissolved before using.


    2. Is it me or I find there is a very fishy smell of gelatine? Anyway I dissolved 2 tsp of gelatine in 100 ml water and it came out good. I love the cheesecake :) THANKS!

  2. i tried making this and i don't know where went wrong! when i poured the jelly mixture in, bits of cheese mixture started floating up to my horror. i don't know if it's because i over beat it? and my gelatine mixture didn't completely dissolve! there were clumps but i poured it through the sieve

    1. Hi,

      bits of cheese mixture floated up most likely because you didnt let the gelatine solution cooled down enough before pouring. You need to stir the gelatine to dissolve it! :)

  3. Hi! Can I find out where you get the gelatin powder and lemon juice from? As in the brands hahaha

    1. Hello!:)

      the gelatine powder you can get from Phoon Huat. They carry their own brand. Lemon juice just squeeze from a lemon! Haha.

      Hope these help. :)

  4. Hi, can I check with you which brand of silken tofu did you get?

  5. Hi ! Just wanna ask, for the box of jelly powder. What brand did you use? :)

  6. I waited till my gelatine cooled. However cheese floated up after my strawberries were added during the last step. I think it might work better to add strawberries when cheese is setting i.e. about 30 min after being in the fridge n push it slightly inward. Then when it comes to pouring in the jelly solution, let the solution fall on the back of a spoon Instead of directly on it so it has lesser impact on the cream cheese. I have not tasted but it should taste good. Thanks for the recipe! :)

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