Pink, I've obtained the kind permission to post the tofu cheesecake recipe.
<u>Tofu Cheesecake Recipe</u>
Ingredients:
250g cream cheese (Note 1)
80g castor sugar
300g tofu (Note 2)
350ml whipping cream
3 tbsp icing sugar (Note 3)
2 tbsp gelatin powder
5 tbsp tepid water (Note 4)
Method:
1. Cook the tofu in boiling water and drain well otherwise you will have a weeping tofu cheesecake. I drained the tofu for 2 hours.
2. Beat cream cheese with sugar till creamy, add in the mashed tofu. Mix well and put it in the blender to blend till smooth and creamy.
3. Whip the whipping cream with icing sugar till mousse state.
4. Add the dissolved gelatin solution into cheese tofu mixture and mix well. Add in the whipped cream.
5. Pour in the cheese mixture onto the base. Refrigerate for at least 2 hours.
Notes:
1. I used one Philadelphia pack 250g. Original recipe calls for 220g.
2. I used Unicurd silken tofu. Each packet sold here is 300g. I used only 1 pack as I was afraid taste might be too strong, probably that's why the filling is not as smooth as I thought. Original recipe calls for 540g.
3. I used castor sugar as I did not have icing sugar on hand.
4. I assume this is used for dissolving the gelatine.
5. I used a 7inch round mousse ring. Had some cheese mixture left over. Suggest to use at least 9 inch round size.
6. For the base, I used 120g Digestive biscuits (about 8 biscuits, crushed) and 50g butter (softened). You can use other cake or brownie base if you like.