Baked Tofu Cheesecake
Ingredients
(A)
250g Silken tofu (tube form)
250g Cream cheese
5 Egg yolks
120ml Soya milk (unsweetened)
3 tbsp Lemon juice
1 tsp Vanilla extract
70g Plain flour (sifted)
(B)
5 Egg whites
130g Caster sugar
Preparation
1
Preheat oven to 170C. Line a 9" cake tin and wrap with heavy duty aluminium foil to prevent any water from sipping into the cheesecake during baking.
2
In a food processor, blend all (A) ingredients until smooth. Put mixture in a large bowl.
3
In a separate mixing bowl, beat egg white and caster sugar until semi-firm peaks form to make soft meringue.
4
Use a whisk to mix 1/3 soft meringue with mixture.
5
Gently fold in the rest with spatula.
6
Pour mixture into cake tin and steam bake for about 50 mins at the lower rack of the oven.
7
Move the cheesecake to upper rack of the oven and switch temperature to grill for about 30 seconds to one minute to get a nice golden colour on top of the cake.
8
Leave cheesecake to cool in room temperature, remove and best to chill before serve.
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About
This cheesecake is light and moist that almost melts in your mouth. If you're a fan of Tofu and Cheesecake, here is the simple combination recipe that you don't have to worry about unwanted calories.
Yield:
12
Added:
Saturday, October 8, 2011 - 5:59pm
Comments
October 8, 2011
This cheesecake is very light and healthy.