Baked Tofu Cheesecake
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)
5 Egg whites
130g Caster sugar
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.
In a food processor, blend all (A) ingredients until smooth. Put mixture in a large bowl.
In a separate mixing bowl, beat egg white and caster sugar until semi-firm peaks form to make soft meringue.
Use a whisk to mix 1/3 soft meringue with mixture.
Gently fold in the rest with spatula.
Pour mixture into cake tin and steam bake for about 50 mins at the lower rack of the oven.
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.
Leave cheesecake to cool in room temperature, remove and best to chill before serve.
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.
Saturday, October 8, 2011 - 5:59pm