No-Bake Green Tea Tofu Cheesecake
Total Steps
13
Ingredients
12
Tools Needed
10
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No-Bake Tofu CheesecakeIngredients
- 1/2 teaspoons Vanilla extract
- 60 grams Soya milk (reduced sugar) or fresh milk
- 100 grams Icing sugar
- 200 grams Natural yogurt or sour cream
- 300 grams Pressed Tofu (momen tofu)
- 15 grams Gelatine powder
- 70 grams Water
- 2 teaspoons Green tea powder
- 5 tablespoons Hot water
- 250 grams Cream cheese (room temperature)
- 80 grams Melted butter
- 100 grams Marie biscuits, crushed
Instructions
Step 1
Line and grease an 8-inch springform cake pan.
Step 2
Combine crushed Marie biscuits and melted butter in a mixing bowl. Press the mixture onto the base of the prepared pan and chill in the refrigerator.
Step 3
Wrap tofu in cheesecloth and press out water by placing a heavy object on top for about 15 minutes.
Step 4
Soak gelatine powder in 70g water and set aside for about 5 minutes.
Step 5
Mix green tea powder with 5 tablespoons hot water and set aside.
Step 6
In a food processor, blend cream cheese, pressed tofu, yogurt, soya milk, icing sugar, and vanilla extract until very smooth.
Step 7
Heat the soaked gelatine mixture in a double boiler until completely melted. Add the melted gelatine to the cream cheese mixture in the food processor and blend well.
Step 8
Pour approximately 3/4 of the cream cheese mixture into one bowl and the remaining 1/4 into another bowl.
Step 9
Mix the prepared green tea mixture into the bowl containing 1/4 of the plain cream cheese filling until well combined.
Step 10
Spoon the plain and green tea cream cheese fillings alternately into the prepared pan until all the mixtures are used up. Gently shake the pan a little to level the surface.
Step 11
To make swirls, gently run a chopstick in a circular motion through the fillings.
Step 12
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Step 13
For perfect slices, cut the cheesecake with a hot knife.