Tofu Rare Cheesecake (6 Inches) Tofu Rare Cheesecake

Name: Tofu Rare Cheesecake (6 Inches) Tofu Rare Cheesecake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Biscuits; 30g Unsalted butter; 100g (milk) cream; 120g Greek yogurt; 100g Sugar; 200g (Mascabonni) Cream cheese; 200g Firm tofu; 2 tbsp Lemon juice; a little salt; 10g Isinglass powder; 100g Hot water

by Jackylicious

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

According to a friend, I saw a Japanese no-bake tofu cheesecake on "You Tube". The whole process takes only 10 minutes from preparation to cooking. The required utensils are a blender, a silicone spatula, and a cake mold. Such a simple pastry, of course, should be introduced to you who are busy with life, dear! "

Tofu Rare Cheesecake (6 Inches) Tofu Rare Cheesecake

1. First we review the material. Cake bottom: 60 grams of crushed biscuits, 30 grams of unsalted butter. Cake body: cream/milk 100g, Greek yogurt 120g, sugar 100g, cream cheese/mascarbone 200g, hard tofu 200g, lemon juice 2 tablespoons, a little salt, 10g isinglass powder, hot water 100 g

Tofu Rare Cheesecake (6 Inches) Tofu Rare Cheesecake recipe

2. Melt the butter into a liquid form.

3. Pour into a bowl filled with biscuits and mix well.

4. Spread a piece of butter paper on the bottom of the cake mold, then pour in the biscuits, and evenly spread them out, flatten them as much as possible with a spatula or spoon. It can then be placed in the refrigerator for fixing.

5. At this time we can come and prepare the cake body. The stirrer is about to be dispatched at this time. Pour all the ingredients except fish gelatin powder and hot water into the blender and beat until smooth. At this time, you can taste it, and then adjust it according to your own taste.

6. Pour hot water into the cup with isinglass powder and stir until the isinglass powder is dissolved. Then pour into a blender and blend together until smooth.

7. Take out the cake mold and pour in the beaten tofu cheese thick paste.

8. Finally, gently beat the cake mold to force out excess air, and then smooth the surface with a spatula as much as possible.

9. Wrap it with plastic wrap, put it in the refrigerator for 3 hours, take it out, and release it to eat.

Tips:
1. When I saw the recipe before, I wondered why we must use hard tofu. Later, I discovered that the reason was to take its bean flavour.
2. Compared to cream cheese, I personally prefer the pure milky aroma of Mascarpone. Of course, the price is about 2-3 times.
3. Without Greek yogurt, old Beijing yogurt is also possible.
4. My formula is 6 inches in diameter + 2 inches in height. If you want to make other sizes, remember to increase or decrease the required materials in proportion to the circular calculation formula. S = πŖ^2 Don't thank you, my name is Huo Lei Feng.