No-Bake Tofu Cheesecake

Assalamualaikum semua

Dan Selamat Sejahtera...

Rindu kat mykitchen..Akak memeram sekejap kerana ada beberapa hal yang perlu di bereskan.

Kenduri tahlil untuk arwah abang akak baru saja selesai.Akak cuma mengundang jiran sekeliling,orang surau dan masjid .

Ajak orang lelaki sahaja.Masak memasak pun cuma akak,adik2 dan sepupu sepapat.Rasa nya akak tak ajak ramai orang tapi akak tak tahu bagaimana boleh terjadi jumlah yg datang hampir mencecah 100 orang.Nasib baik segala2nya cukup.

Rupa2nya tetamu2 yang datang adalah undangan En suami..Alhamdulillah segala2nya telah selesai..dan..semua kerja mengemas telah di bereskan oleh adik2 sebelum diorang balik ke destinasi masing2

No-bake tofu cheese ni akak buat untuk anak2 buah yang balik bercuti baru2 ini..Mulanya akak takut juga andai diorang tak boleh terima dgn rasa pelik tofu tu di dalam cheesecake ni rupa2nya silap sangkaan akak sampaikan anak buah yang bernama khadijah siap berpesan andai dia balik lagi jgn lupa buat cheesecake tofu ni utk dia..Memang sedap dgn rasa kelainan tauhu didalam cheese..Akak ubah sikit tang green tea.Ann letak green tea utk marble kan cheesecake ni tapi akak letak milo sebab takut anak2 tak boleh terima rasa teh hijau dlm cheese.Dan cubaan akak berjaya..Base dia pun akak guna lebihan biskut marie buat kek lapis pesona tu hari.Biskut marie perisa kopi tu yang gelap je rupa base dia tu.hehe

Thanks Ann for the recipe..

No-Bake Tofu Cheesecake

by

anymz mykitchen

Sumber resepi:Anncoo

  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.

     Filling

      300g Pressed Tofu (momen tofu)

      15g Gelatine powder

      70g Water

      2 tsp Green tea powder mix with 5 tbsp hot water-green tea akak ganti dgn milo

      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

      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.