Blueberry Tofu Cheesecake

by Ai Qi on 24th May, 2012

Posted by
Ai Qi
Date:
24/05/2012
Tags:
cake blueberry digestive biscuit birthday cheesecake no-bake


Blueberry Tofu Cheesecake. Please pardon the poor photo quality, as this was taken with a camera phone.

Many birthdays in May! It's quite challenging to decide on which cakes to bake for each birthday girl and I wasn't inclined to re-use ideas for birthdays. I shall first kick off with a Blueberry Tofu Cheesecake, mainly experimental. Never made a non-bake cake before, but in my quest to reduce my carbon footprint, I thought I shall try a recipe that does not require the oven. The tofu cheesecake recipe is adapted from happyhomebaking.blogspot.com, while the blueberry jello was purely experimental.

Blueberry Tofu Cheesecake

Ingredients:
Crust:
  • 95g digestive biscuits
  • 50g unsalted butter, melted
  • 1 tbsp light brown sugar
95g digestive biscuits
['digestive biscuits']
50g unsalted butter, melted
['butter']
1 tbsp light brown sugar
['light brown sugar']
Filling:
  • 6 tbsp warm water
  • 8 gelatin sheets
  • 250g cream cheese, softened at room temperature
  • 150g silken tofu
  • 45g unsalted butter, softened at room temperature
  • 5 tbsp caster sugar
  • 4 tbsp lemon juice
6 tbsp warm water
['warm water']
8 gelatin sheets
['gelatin sheets']
250g cream cheese, softened at room temperature
['cream cheese']
150g silken tofu
['silken tofu']
45g unsalted butter, softened at room temperature
['butter']
5 tbsp caster sugar
['caster sugar']
4 tbsp lemon juice
['lemon juice']
Jello:
  • 3 gelatin sheets
  • 1 cup water
  • 1/4 cup sugar
  • blueberries
3 gelatin sheets
['gelatin sheets']
1 cup water
['water']
1/4 cup sugar
['sugar']
blueberries
['blueberry']
Recipe:
Crust

Line the base of an 9" round pan (with removable base) with parchment paper. Blend digestive biscuits, light brown sugar and melted butter together in a blender. Press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour.

Filling

With an electric mixer, beat cream cheese, silken tofu and butter in a mixing bowl until smooth. Add in sugar and beat till fully incorporated. Add in lemon juice, beat till fully incorporated.

Place gelatin sheets in a bowl of water at room temperature to soften. Place the softened gelatin sheets in the 6 tbsp warm water and stir till dissolved. Pour the gelatin solution into the cream cheese batter. Beat the batter till fully incorporated.

Pour the batter through a sift (some of the gelatin might solidify in the batter due to the sudden drop in temperature) onto the chilled crust base. Tap the pan lightly on the table top to smooth the surface. Refrigerate.

Jello

Boil the water in a saucepan. Melt the sugar in the water. Reduce to medium heat and add blueberries to sugar solution. Poach till blueberries soften and sugar solution turns slightly purple. Remove from heat.

Place gelatin sheets in a bowl of water at room temperature to soften. Place the softened gelatin sheets in the blueberry concoction. Stir until the gelatin fully dissolves. Leave to cool at room temperature, but do not let it solidify. Place the blueberries on top of the cheesecake filling that has solidified. Pour in the gelatin solution to the level desired. Try not to introduce bubbles to the gelatin solution (for cosmetic purposes).

Assemble

Unmold the cake carefully. Serve.

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