… Tofu cheesecake with brown sugar syrup …

I have got another no bake cheesecake recipe to share, it is especially for the tofu lovers out there! I have to say this recipe is not a vegan recipe and it won’t be healthiest tofu cheesecake recipe that you have come across (I saw some recipes with less sugar or has no inclusion of cream etc.), but it does taste lighter,  fluffier and less filling than the other cheesecakes. 

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Though the cake is light and mild, you would be able to pick up the taste of tofu at the first bite, as I added 350g of silken tofu into the cake. I also tried to make it a bit more visually attractive by dripping some brown sugar syrup on the surface and drawing some patterns with a long toothpick. 

Tofu cheesecake with brown sugar topping
Makes a 7″ round cheesecake
Ingredients
Biscuit base
… 100g digestive biscuits
… 45g melted butter
Cheesecake filling
… 250g cream cheese
… 350g silken tofu (I use x福蒸煮滑豆腐)
… 250ml cream
… 65g sugar
… 15g gelatine powder
… 50ml hot water
Brown sugar syrup
… 1tbsp brown sugar
… 1/2 tsp water
Instructions
biscuit base
  1. Place the digestive biscuits in a blender or a food processor until finely crushed 
  2. Add the melted butter into the crushed biscuits and mix evenly
  3. Lay the biscuits on the base of a spring-foam pan or cake pan with a removable bottom, use a large spoon to press it until it’s firm and even

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the cheesecake

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  1. Boil the silken tofu for 3 minutes. This s helps to squeeze out the moisture from the tofu
  2. In a bowl, dissolve the gelatine in the hot water, then place the bowl into a hot bath
  3. Use an electric mixer  to whip up the cream
  4. Use an electric mixer to beat the cream cheese and sugar until fluffy and smooth, then fold in the whipped cream 
  5. Add in silken tofu and crush it with a spatula, briefly mix tofu with the cream cheese and cream
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6. Mix in the gelatine until well incorporated, then run the batter through a sieve with the help of a spatula
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7. Pour the batter into the cake pan

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8. Mix brown sugar with water and microwave for 1 minute or more until the syrup is thickened, then let it cool down for a bit

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9. Drip brown sugar syrup on the surface of the cake then use a toothpick to run through the surface of the cake to form desired patterns

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10. Place the cheesecake into the fridge and freeze for at least 4 hours or overnight

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