Tofu cheesecake

Posted by spots (Singapore, Singapore) on 4 October 2009 in Food & Cuisine and Portfolio.

My recipe for this week--tofu cheesecake. I first tasted a version of this at Shin Kushiya Vivo City, a pretty decent place to go for a relaxed non-fuss Japanese meal. Since then, I've been trying to replicate it and have tried making tofu cheesecake twice. Here's the version I made this week, which is quite yummy and easy to prepare:

Take 250g of digestive biscuits and smash them up in a zip lock bag. (Kids are usually good for this.) Melt 125g of butter and combine the digestives and butter in a mixing bowl. Spread onto the bottom of a 9-inch cake pan which has been lined.

Preheat oven 160 degrees C. Bake the digestives for about 15 minutes, then cool.

Meanwhile, take 2 packets of silken tofu (600g) and blend in a blender together with 4 squeezes of half a lemon. Don't blend too long or you'll get my "holy" cheesecake effect (too many air bubbles!). Then, take 3.5 ts of powdered gelatine dissolved in 1/4 cup of water and add it to 200ml of whipping cream in a small pot. Gently heat it up, stirring. Add slightly less than 3/4 cup of sugar (or even less if you want). Stir to dissolve and turn off when cream starts to bubble slightly.

Pour the heated whipping cream mixture into the tofu mixture in the blender and give it less than half a minute more of blending.

When your biscuit base has cooled, pour the "tofu cheesecake" mixture into the cake pan and place in the fridge.

If you're like me, you'll have extra tofu cheesecake mixture left, which I used to fill up some muffin trays, to make mini-cheesecakes for the kid. Dan loved his! Cheers!