My love for desserts bloom from the beautiful pictures from all the Japanese dessert books at the Kinokuniya bookstore located in J-town. I envy and worship those who can turn eggs, sugar and flour into all kinds of tasty treats. I wanted to become one of them! Needless to say, I ended up collecting these books and my library is growing rapidly as I fall deeper into the world of sweets :D The satisfaction I get from baking is equivalent to completing a garment; turning nothing into something! Nothing in the world beats this feeling and that’s why I can’t turn back!
Tofu Cheesecake seems to make appearances in many of the books I owned. This is one of those cakes that became a Japanese Classic or what we call Wakashi (和風)(Japanese Style Sweets). We know that cheesecake is rich and high in sugar content. In order to let health conscious people enjoy cheesecake, extra silken tofu is used to substitute half of the cream cheese used in the recipe. The texture becomes lighter but it is still creamy and full of flavor. The best part is that it cuts the calories in half! For this reason, I went for my second (I usually can’t finish a slice of cheesecake by myself.)! I know this tofu part may sound strange to some of you but give it a try and love may strike ^u^
150g cream cheese
150g extra silken tofu
60g granulated sugar
7.5g powdered gelatine
3tbs white wine (or sub w/water)
2tsp lemon juice
- Wrap the cream cheese in plastic food wrap and place in microwave on low for 2 minutes to soften it.
- Pre-soak gelatine. Place the wine in a bowl and sprinkle it over the gelatine. Set aside for a few minutes.
Place the cream cheese in a mixing bowl and whisk until smooth. In the following order, whisk each until well combined; sugar - lemon juice. Using a fork, mince the tofu until smooth then add to the cheese mixture. Whisk until combined and smooth.
Pour milk into a heatproof bowl and place in microwave over medium heat for 1 minutes (before it gets to the boiling point). Add in the pre-soaked gelatine. Stir until gelatine completely melted. Let cool to the touch then add into cheese mixture. Mix well till combined. Strain.
Pour into mold and refrigerate till set, about 3 hours. Decorate before serving.
150g 奶油乳酪 (cream cheese)
7.5g 明膠粉 (魚膠粉)