I finally found my favorite cheesecake.
By the way, I don’t really like cheese, so I don’t like cheesecake very much (Lishen: I don’t hate it, but I don’t particularly like it). But important people around me all like it. There is a Japanese cake that is soft and soft, a New York cheesecake that is thicker, and a blueberry cheesecake that is fresh and slightly sour.
So what kind of cake you order when you go out depends on who you eat with, and the cake you bake depends on who you want to bake. You don’t have to consider your personal preference. I tried this tofu cheesecake today. The tofu is refreshing and greasy. It is just right with the cream cheese. It is not as thick as the New York cheesecake, and the texture is firmer than the Japanese cheesecake.
6-inch
INGREDIENTS
Crust
29g Melted unsalted butter
58g Digestive biscuits
Filling
175g Silk Tofu
232g Cream cheese
35g Sugar
58g Plain low-fat yogurt
2 eggs
Half Lime
26g Cake flour
STEPS
(Pre-heat the oven to 170℃ according to your progress)
Melt unsalted butter.
Roughly crumble digestive biscuits.
Place wax paper on the bottom of the cake pan.
Mix the [1 butter] and [2 biscuits] in the cake pan and flatten them evenly.
Use plastic wrap to wrap the crust together with the cake pan, put some heavy objects (e.g.baking beans) on top and freeze it.
Puree tofu through a sieve two to three times until the paste looks smooth. (You can use a blender to make this step easier, but it is easy anyway.)
Using a mixer to combine the cream cheese and sugar at a low speed.
Add yogurt, tofu paste, and eggs to [7 mixture] in sequence; mix well before adding each ingredient.
Add sifted cake flour and mix well.
Add lime juice and mix well.
Bake at 170℃ for 50 minutes.
Let the cheesecake cool down at room temperature.
Notes:
To have a better taste, put the cake in the fridge to firm up.
