Tofu Cheesecake

Had always wanted to try the taste of Tofu Cheesecake. So I made this cheesecake using packet Japanese silken tofu from the supermarket. The tofu taste is quite subtle with a little of cheese taste. The combination of cheese and tofu is quite good as they do not overpower each other. To ensure that the cake will not taste too bland, I have used Brownie as my cake base.

As you can see from the decor of this cake, I have been "experimenting" with chocolates. Tried doing chocolate leaves and curls. The chocolate leaves were OK but the curls are much harder to handle. The curls should be long and curly but mine were broken as I left them in the fridge for too long and they turn brittle before I could remove it. The dining table is a mess after experimenting with chocolates and my nails were filled with liquid chocolate too. What an experience!



Close up of the chocolate leaves and curls


A slice of the cake!


This is Nata de Coco


Ingredients: (20cm)
Cake Base
65g butter
35g corn oil
100g dark cooking chocolate
2 eggs
60g castor sugar
1/4 tsp salt
1/2 cup flour
1/4 tsp baking soda

Filling
220g cream cheese (room temperature)
80g castor sugar
540g tofu
350ml whipping cream
3 tbsp icing sugar
2 tbsp gelatin powder
5 tbsp tepid water
90g Nata de Coco (optional)

Blushing effect:
2g clear glaze powder + 50ml water + 1/2 tsp sugar + 1 drop red colouring
Boil everything together till glaze powder dissolved. Apply the warm glaze to the cooled cake to create blushing patches.

Method:

1. Melt butter, corn oil in the microwave on HIGH for 1 minute. Add in the chocolate pieces and stir till chocolate are all melted.
2. Beat eggs with salt and sugar and stir in the cooled chocolate mixture. Sieve in the flour and mix well.
3. Bake at 180C in a lined pan. Trim cooled cake to be smaller than the cake pan.
4. Cook the tofu in boiling water and drain well otherwise you will have a weeping tofu cheesecake. I drained the tofu for 2 hours.
5. Beat cream cheese with sugar till creamy, add in the mashed tofu. Mix well and put it in the blender to blend till smooth and creamy.
6. Whip the whipping cream with icing sugar till mousse state.
7. Add the dissolved gelatin solution into cheese tofu mixture and mix well. Add in the whipped cream. Add in the Nata De Coco.
8. Put the cake base in the lined cake pan, pour in the cheese mixture. Refrigerate for at least 2 hours before serving.