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We hope you got benefit from reading it, now let’s go back to tofu cheesecake recipe. You can cook tofu cheesecake using 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Tofu Cheesecake:
- Get Unsalted Butter, 60g + More For Greasing
- Get 120 g Digestive Biscuits,
- Provide 100 g Heavy Whipping Cream,
- Prepare 200 g Greek Yogurt,
- Provide 200 g Silken Tofu,
- Prepare 200 g Cream Cheese Preferably Philadelphia,
- Provide 100 g Demerara Sugar,
- You need 1 TBSP Lavender Extract,
- You need 2 TBSP Fresh Orange Juice,
- Take Fresh Orange Zest, 1/2 Orange
- Prepare 10 g Gelatin,
- Get 100 g Warm Water,
- Prepare Organic Food-Grade Lavender, For Garnishing
Steps to make Tofu Cheesecake:
- Pls visit: https://www.fatdough.sg/post/lavender-extract for the lavender extract recipe.
- Grease cake pan with butter. - - Lay parchment paper on the bottom and the sides. - - In a skillet over medium heat, add butter. - - Cook until the butter has melted and starts to "sing".
- Continue cooking until the "singing" has subsided and the butter has browned. - - Remove from heat, pass the browned butter thru' a coffee filter over a sieve and bowl. - - I usually melt 80g worth of butter to get the exact 60g. If your browned butter is insufficient, add in some canola oil. - - Set aside to cool down slightly.
- In a food processor, blitz biscuits until powder forms. - - Transfer into a bowl and add in the browned butter. - - Mix to combine well. It should resemble wet sand.
- Transfer the mixture into the prepared cake pan. - - Using an offset spatula to distribute evenly. - - Pad the biscuit mixture down to make it compact. - - Set aside in the fridge to chill.
- In a blender, add cream, yogurt, tofu, cream cheese, sugar, lavender extract, orange juice and zest. - - Blitz until smooth. - - In a small bowl, combine gelatin and water well.
- Stir to dissolve the gelatin. - - Transfer the gelatin mixture into the blender. - - Blitz until well combined and smooth. - - Pour the mixture into the cake pan.
- Give it a shake for an even top. - - Return back to the fridge and allow it to chill and set overnight. - - It should be still soft and jiggly.
- Unmold the cheesecake onto a cake stand or serving plate. - - Garnish with a sprinkle of lavender. - - Slice and serve immediately.
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