Are you craving for yummy, creamy and rich tasting cheesecake yet finding it just too sinful? I have a good alternative for you! You should try out this tofu cheesecake recipe! This is almost no bake, I did bake my own sweet paste base but this is completely optional. I am still so thankful to chef Macro from Pastry Training Centre of Vancouver. After taking his mouse cake course, not only I can consistently create perfect mousse cake following his recipe. He actually inspired me to create my own and still result in success result!
Here are the ingredients you need for tofu mousse cake:
- 250g of cream cheese
- 300g of soft tofu
- 300g of whipping cream
- 300g of traditional full fat yogurt
- 45ml of lemon juice
- zest of one lemon
- 150g of sugar
- 4g of gelatin sheets
Soften cream cheese in spreadable consistency and set aside for use later. Then use blender or magic bullet to blend soft tofu to completely smooth paste (no lump!!). Add tofu paste to cream cheese to mixture and mix until fully combined.
Put gelatin sheets in cold water to soft up. Mix yogurt with sugar, lemon juice and zest. Warm over double boiler until slightly hot when you touch the mixture. Take yogurt off heat. Squeeze out the water gelatin sheet and put in warm yogurt mixture to resolve.
Mix whipping cream in high speed until firm peak (but don’t over mix!). By now the yogurt mixture should be cool down and you can strain the yogurt mixture on top of tofu cream cheese mixture. Fold until everything is well blended. Then finally fold in whipped cream.
Pour mixture on top of crust base and let it sit overnight to firm up.
Texture is amazingly creamy and rich. It is not too sweet and you can hardly taste any tofu form this cheesecake. I really like velvety mouth feel. Please give this recipe a try!