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Tuesday, May 31, 2011

Tofu cheesecake

Saw this recipe from HHB, but didn't realy go through it thoroughly...

Until the day SIL made for MIL's birthday, wow, the cake is so simple to do and delicious... I made it again for my mother's birthday and early father's day ceebration.

I did not add in strawberry sauce as what SIL did. ES commented is a bit sour ( with the lemon juice that i had added in. even though i had cut down from the original recipe to 2 tablespoon lemon juice )

(makes one 18cm round cake)

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

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
2 tablespoons lemon juice

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.)

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).

To unmold, place pan on an inverted glass (or a canned drink or any canned food). Carefully slide the removable pan downwards to release the cake. Transfer cake together with the base to a serving plate. Serve with fresh berries sauce.

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