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

Prep:
- 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.


其實我對desserts的喜愛是由日語甜點書中的照片慢慢發芽的。而我總覺得會做菜和會做dessert的人都很厲害。我超崇拜他們﹗

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。)

事前準備
- 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。

將奶油乳酪放入碗裡用打蛋器打至順滑﹔再依序加入砂糖、檸檬汁，每加入一樣都必須確實攪拌勻﹔然後一邊把豆腐弄碎一邊加入碗裡，再攪拌均勻。

將牛奶倒入耐熱碗中，放進微波爐加熱至即將沸騰，再加入泡脹的明膠，使其溶解在牛奶中﹔然後倒入cheese餡料裡，拌勻後用濾網過濾。

倒入模具放進冰箱冷藏，約3個小時，使其凝固即可。