Tofu Cheesecake

I have never tried any tofu cakes and recently I have seen tofu chiffon cakes and tofu cheesecakes by bloggers.  From their pictures, the cakes look very soft and fluffy and being a tofu and cheesecake lover, I decided to give tofu cheesecake a try.

The photos were so well captured - you can see the cake looks very smooth and tempting.  You may pop over to take a look at HHB's cake, and I am sure you will be so captivated by it too.

AND ....
this is my tofu cheesecake.  It is indeed very smooth and such a welcome dessert/tea for a hot afternoon.

And ...being mother's day today, I will make another one this afternoon. Hmmmm ... one piece is definitely not enough.....

Care to join me this afternoon for a cup of latte/kopi C?

Happy Mother's Day to all mothers reading this post!

Ingredients (makes one 18cm round cake)

crust:

95g digestive biscuits, finely crushed
50g unsalted butter, melted
1 tablespoon light brown sugar

filling:

6 tablespoons warm water

2 tablespoons gelatin powder

250g cream cheese, soften at room temperature

150g silken tofu

45g unsalted butter, soften at room temperature

5 tablespoons caster sugar

4 tablespoons lemon juice

Method (Crust):

Line the base of a 18cm round pan (with removable base) with parchment paper. Combine crushed digestive biscuits, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour. (To ensure the crust is even, I used the base of a flat-bottom glass to press down the crumbs.)

Filling:

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

With an electric mixer, beat cream cheese, silken tofu and butter in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Add in sugar and beat till fully incorporated. Add in lemon juice, beat till fully incorporated.

The gelatin should turn spongy by now. Stir the solution with a spoon. (Note: not all the gelatin powder was fully dissolved when I made this, but it was not a problem as the mixture was added to the cheese batter through a sieve). Pour the gelatin solution through a sieve into the cream cheese batter. Beat the batter till fully incorporated. Stop to scrape down the sides when necessary. (The finished batter is rather thin and runny.)

Pour the batter onto the chilled crust based. Tap the pan lightly on table top or smooth the surface with a spatula. Refrigerate until set (at least 4 hours).

Serve with fresh berries sauce.