No-Bake Tofu Cheesecake

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by: Anncoo






I made this pretty No-Bake Tofu Cheesecake before the weekend. You won't believe that this easy cheesecake was really very healthy, it's egg-less and no cream added which made it cholesterol free. I blended together all the ingredients till smooth, then add in the gelatine, mixed in some green tea powder to make marble effect. You'll be surprised to find that the texture of this No-Bake Tofu Cheesecake was very smooth, with an almost melt in your mouth effect along with a slight hint of green tea flavour. Absolutely delicious!




ingredients

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serves: 8

100 g Marie biscuits, crushed

80 g Melted butter

Filling

300 g Pressed Tofu (momen tofu)

15 g Gelatine powder

70 g Water

2 tsp Green tea powder mix with 5 tbsp hot water

250 g Cream cheese (room temperature)

200 g Natural yogurt/sour cream

60 g Soya milk (reduced sugar)/fresh milk

100 g Icing sugar

1/2 tsp Vanilla extract

Nutrition Facts
No-Bake Tofu Cheesecake

Servings Per Recipe: 8

Amount per Serving

Calories: 374

  • Total Fat: 28 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 69.1 mg
  • Sodium: 366.2 mg
  • Total Carbs: 25.1 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 17.3 g
  • Protein: 7.6 g
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preparation

1.  Line and grease a 8" springform cake pan, combine crushed biscuit crumbs and melted butter together a mixing bowl Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

2.  Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.

3.  Soak gelatine powder in water and leave aside for about 5 minutes.

4.  Mix green tea powder with 5 tbsp hot water. Set aside.

5.  In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.

6.  Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.

7.  Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well.

8.  Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.

9.  To make swirls, gently run a chopstick in circular motion.

10.  Chill cake in refrigerator for at least 4 hours or overnight.

Cooks' note:
For perfect slices, cut cheesecake with a hot knife.

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