No-Bake Green Tea Tofu Cheesecake
The recipe No-Bake Green Tea Tofu Cheesecake can be made in approximately 45 minutes. One portion of this dish contains around 9g of protein, 24g of fat, and a total of 357 calories. This recipe serves 8. For $1.22 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires line and grease a 8" springform cake pan, cream cheese, gelatine powder, and soya milk /fresh milk. Only a few people made this recipe, and 2 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is improvable. Green Tea Cupcakes Topped with Green Tea Buttercream Frosting, tofu bhurji , how to make tofu bhurji or scrambled tofu, and Jun Tea (Green Tea Kombucha) are very similar to this recipe.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Line and grease a 8" springform cake pan
100g Marie biscuits, crushed
80g Melted butter
Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
300g Pressed Tofu (momen tofu)
15g Gelatine powder
70g Water
2 tsp Green tea powder mix with 5 tbsp hot water
250g Cream cheese (room temperature)
200g Natural yogurt/sour cream
60g Soya milk (reduced sugar)/fresh milk
100g Icing sugar
1/2 tsp Vanilla extract
Equipment:
cheesecloth
food processor
double boiler
bowl
frying pan
chopsticks
knife
Cooking instruction summary:
Method: Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins. Soak gelatine powder in water and leave aside for about 5 minutes. Mix green tea powder with 5 tbsp hot water. Set aside. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well. Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well. Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little. To make swirls, gently run a chopstick in circular motion. Chill cake in refrigerator for at least 4 hours or overnight. For perfect slices, cut cheesecake with a hot knife.
Step by step:
1. Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
2. Soak gelatine powder in water and leave aside for about 5 minutes.
3. Mix green tea powder with 5 tbsp hot water. Set aside.
4. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
5. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
6. Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
7. Mix green tea mixture to 1/4 plain filling, mix well.
8. Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
9. To make swirls, gently run a chopstick in circular motion.
10. Chill cake in refrigerator for at least 4 hours or overnight.
11. For perfect slices, cut cheesecake with a hot knife.
Nutrition Information:
covered percent of daily need
