thegeby.blogspot.com - Made this cake for this year's Mother's Day and my 90-year-old grandmother loves it. As she is on a soft diet, this cake was easy for her to swallow as it literally melts in the mouth.
Oreo cookie base was used on my first attempt in the photo you see below.
.jpg "View image Non-Bake Matcha Tofu Cheesecake 免烤抹茶豆腐芝士蛋糕")
Matcha Tofu Cheesecake Recipe
Ingredients:
Crust:
180g Digestive biscuits or Oreo Cookies, finely crushed
50g unsalted butter, melted
20g light brown sugar
Filling:
4.5 tablespoons warm water
2 tablespoons gelatin powder
3 tsp Matcha powder (mix with 5 tbsp hot water)
250g Philidelphia cream cheese, soften at room temperature
300g extra silken tofu
200g Greek Style Yogurt
60g Fresh Milk
100g light brown sugar
Method:
Crust:
Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed digestive biscuits, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour.
Filling:
1) Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom.
2) With an electric mixer, beat cream cheese, extra silken tofu, yogurt, milk and sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary.
3) The gelatin should turn spongy by now. Stir the solution with a spoon. Pour the gelatin solution through a sieve into the cream cheese batter. Beat the batter till fully incorporated.
4) Divide the batter into two portions. Set one portion aside. Add the matcha mixture into the other portion. Spoon the plain and matcha cream cheese filling alternatively into the pan. Swirl with a knife through the mixture to create a marble effect. Tap the pan lightly on table top or smooth the surface with a spatula. Put it into the fridge to set for an hour before pouring in the other portion. Refrigerate for at least 4 hours before consumption. Enjoy!
.JPG "View image Non-Bake Matcha Tofu Cheesecake 免烤抹茶豆腐芝士蛋糕")
Oreo cookie base was used on my first attempt in the photo you see below.
Two weeks later, I made this cake again for my aunt from Australia who was visiting Singapore then as she was interested to learn how to make a Tofu cheesecake. After she tasted the cake, she commented that not only did the cake look great but taste awfully yummy too! I had used McVities digestive biscuits as the base on this second attempt. Both Oreo and Digestive cookies are great bases to use when you make non-bake cheesecake.
Matcha Tofu Cheesecake Recipe
Ingredients:
Crust:
180g Digestive biscuits or Oreo Cookies, finely crushed
50g unsalted butter, melted
20g light brown sugar
Filling:
4.5 tablespoons warm water
2 tablespoons gelatin powder
3 tsp Matcha powder (mix with 5 tbsp hot water)
250g Philidelphia cream cheese, soften at room temperature
300g extra silken tofu
200g Greek Style Yogurt
60g Fresh Milk
100g light brown sugar
Method:
Crust:
Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed digestive biscuits, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 1 hour.
Filling:
1) Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom.
2) With an electric mixer, beat cream cheese, extra silken tofu, yogurt, milk and sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary.
3) The gelatin should turn spongy by now. Stir the solution with a spoon. Pour the gelatin solution through a sieve into the cream cheese batter. Beat the batter till fully incorporated.
4) Divide the batter into two portions. Set one portion aside. Add the matcha mixture into the other portion. Spoon the plain and matcha cream cheese filling alternatively into the pan. Swirl with a knife through the mixture to create a marble effect. Tap the pan lightly on table top or smooth the surface with a spatula. Put it into the fridge to set for an hour before pouring in the other portion. Refrigerate for at least 4 hours before consumption. Enjoy!
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