My one year break is over! I’ve started my new full-time job this week. Somewhat exciting, yet nervous. Having to relearn all the systems and building relations with people takes time – I can’t wait to get more settled down in my new role 🙂
That does mean that my posts here will be slowing down. I tried to post something every week here when I first started and it ended up feeling like work. LOL. Then I figured – okay, let’s slow down, not hurry and post as and when I can. It takes time to find an interesting recipe, test it, tweak it to my liking if needed, feed people, take photos, and do up my post. As much as I enjoy the entire process and love to share a recipe once I get it down, it can take a while! I’m always amazed with blogs who post 2 or more posts a week.
Of course I love to be able to share things quick sometimes, so if you like to see random bakes (or failures hahaha), join me on instagram @cassang and say hi! I post mostly food finds, random bakes and experiments, occasional travel photos, and cute animals (just see the photos at the right! —>)
This week I’m sharing with you… tofu cheesecake! I have been hearing about this no-bake cake, and thought that it would be interesting because I love the beancurd tarts from the popular Le Pastry. After trying the cheesecake, I was right – it’s much lighter in texture and flavour compared to its New York relative, and I’m actually able to eat a slice without feeling like I overdosed on cream cheese. Hah.
It goes great with blueberries and strawberries, at least those are what I tried so far!
On a separate note, I found the perfect (at least to me!) biscuit to make biscuit crusts. Graham crackers here are just too expensive here, and while digestive biscuits are equally delicious, I love the flavour of the Leibniz butter cookies, especially with the tofu cheesecake. Because… butter. 😀
Adapted from Kitchen M's Almost no bake tofu cheesecake.
- 180g biscuits (Marie, digestive, butter biscuits are good ;))
- 1/3 cup (70g) butter, melted
- 150g silken tofu
- 1 cup (250g) cream cheese, room temperature
- 1/2 cup (125g) plain yogurt, room temperature
- 3 Tbsp (40g) unsalted butter, room temperature
- 1/3 cup (65g) sugar
- 1/4 cup (60g) lemon juice
- 1 1/2 tsp vanilla extract
- 2 tbsp (18g) gelatin powder
- 1/4 cup + 2 tbsp (90g) warm water
1. Butter a 7-inch pan springform pan, and line the base with parchment paper
2. Put the 180g biscuits into a ziplock, and using a rolling pin, crush the biscuits into fine crumbs. Alternatively, you can also use the food processor 😉
3. Pour the melted butter into the biscuit crumbs and mix until thoroughly coated.
4. Pour the crumbs into the prepared tin and press firmly down into the base to create an even layer. You can use a back of a spoon to help with this.
1. Put all the ingredients except the gelatine and water into a blender or food processor. Blend the mixture until smooth. If the mixture gets stuck, try pulsing it, otherwise stop the blender / processor, and give it a quick stir with a spoon before blending it again. It'll smooth out eventually 😉
2. Once smooth, put the warm water in a bowl of warm water and sprinkle the gelatine evenly on top so that it doesn't clump together. Mix until the powder is all dissolved.
3. Pour the gelatine into the cheese mixture and blend it in for about 10 seconds.
4. Pour the mixture into your prepared tin and refrigerate the cake for at least 4 hours to allow it to set.
5. To remove the cake, run a knife round the sides of the cake before releasing the springform. Slice and serve with on its own or with your favourite fruits!