No-bake Tofu Rare Cheesecake (6 inches) Tofu Rare Cheesecake

Overview

A friend introduced me to a Japanese no-bake tofu cheesecake on your tube. The whole process from preparation to cooking only takes 10 minutes. The only tools required are a blender, a silicone spatula and a cake mold. Of course I should introduce such a simple pastry to you who are busy with life, dear!

Tags

• baking
• cookie crumbs
• cream
• cream cheese
• firm tofu
• fish gelatin powder
• greek yogurt
• hot water
• sugar
• unsalted butter
• lemon juice
• salt

Ingredients

Steps

1. 1 First we review the material. Biscuit base: 60 grams of biscuit crumbs, 30 grams of unsalted butter. Cake body: 100g cream/milk, 120g Greek yogurt, 100g sugar, 200g cream cheese/mascarpone, 200g firm tofu, 2 tablespoons lemon juice, a little salt, 10g isinglass powder, 100g hot water

   

2. 2 Melt butter into liquid form.

   

3. 3 Pour into the bowl with biscuit crumbs and mix evenly.

   

4. 4 Place a piece of butter paper on the bottom layer of the cake mold, then pour in the biscuit crumbs, spread them evenly, and flatten them as much as possible with a spatula or spoon. It can then be refrigerated to firm.

   

5. 5 At this time we can prepare the cake body. This is when the mixer comes into play. Pour all ingredients except isinglass powder and hot water into a blender and beat until smooth. You can taste test at this time and adjust according to your own taste.

   

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

   

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

   

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

   

9. 9 Wrap it in plastic wrap, place it in the refrigerator for 3 hours, take it out, unmold it and it's ready to eat.