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Monday, September 10, 2007

Tofu Cheesecake ~ 和風の豆腐乳酪蛋糕

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^

Tofu Cheesecake

150g cream cheese
150g extra silken tofu
180ml milk
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.


豆腐乳酪蛋糕是一道和風創意甜點。這個豆腐乳酪蛋糕常常出現在我的日語甜點書中﹐使我對它印像深刻。一直以為製作方法很複雜﹐其實做法很容易。只要所有的材料確實攪拌勻﹐就很容易成功。摻入豆腐的冷藏式乳酪蛋糕﹐既健康又冰涼。口感很清爽﹐多吃都不會膩﹗吃的時候一定要泡杯花草茶慢慢品嚐﹐這樣還可以一次吃好幾塊的喔 ^O^

150g 奶油乳酪 (cream cheese)
150g 嫩豆腐
180ml 牛奶
60g 砂糖
2小匙 檸檬汁

7.5g 明膠粉 (魚膠粉)
3大匙 白葡萄酒(也可用水代替,不過味道多少有影響。)

- 將奶油乳酪用保鮮膜包起來,放進微波爐,以弱溫加熱2分鐘,使其軟化。
- 將明膠粉倒入葡萄酒裡泡脹備用。





  1. Hey-
    I went to the new Whole Foods today near Frankie's work. HOLY. CRAP. I almost died in there ... it was so beautiful! There's a spa in there as well. But I think you'd like it ... there's also a bistro! I'm sure you can find something in there that you'll like ... like baking stuff.

  2. HI~~
    Tofu cheese is so fresh, I have made it once before, taste good and healthy. ^^

    p.s: Leisure-cat is back to normal la, you can go to see see :)

  3. Mayu~
    I was just there. Thanks!

    Sounds like I have to make a trip there tomorrow!

  4. I tried to make it, but failed.... Before I used the recipe in Leisure-cat and succeed. Don't know why I didn't this time.....

  5. Anonymous~
    I regret to hear that. What went wrong? Was it the taste? It didn't hold its shape?

  6. Hi Vi, love your blog! The photos are gorgeous. Can I ask how you un-moulded the cheesecake? Do you have to use a knief to loosen the edges first? Thanks! ~liz

  7. Hello Liz,

    Thank you for your comment!

    To unmold the cake: First, I used a hot towel to cover the entire mold for 10 second then loosen up the sides using a small knife.

  8. Hi Vi,

    Thanks for the un-moulding tip. I made the Tofu cheesecake. Its very good! I love it. Yums! If you have time, do check out my blog,

    Cheers, Sweets

  9. Hi there, I made this cheesecake last night, but the texture is not as firm as in the pictures above. I wonder what went wrong...
    I used gelatin powder and pasteurised milk I bought from the stores.
    I even strained the silken tofu to reduce the moisture content to make sure that my cake set:(
    Since I don't have microwave at homw, I presoaked the gelatine in warm water first, then double heat it on top of a bowl of hot water slowly (i changed the water several times). The gelatin turned clear, and i set it aside to cool.
    I only added it nto the batter after it turns tepid.
    What went wrong? Was it because:-
    1) I didn't properly melted the gelatin? As I saw that the gelatin still had super tiny lumps in the batter.
    2) The type of milk i used was not right?
    3) I didn't chill long enough? (I chilled it overnight, approx 8 hrs in the fridge not frezer)?

  10. Hi there,

    No, it is the gelatine. You're not supposed to see any lumps; it is a sign that it is not completely melted. If you don't have a microwave, just heat your milk in a small saucepan over medium low heat to the simmering point, which means bubbles forming on the side of the pan (don't let it boil). Add the pre-soaked gelatine powder to the hot milk and stir until you don't see any lumps. Cool it then add it to the batter.


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