Beautifully set

After my success with the Chocolate Cream Cheese Cake, I wanted to continue and make a tofu cheese cake but realised I ran out of whipped cream so after last night's dinner, my hubby drove me to the supermarket to get a packet.

Well, why can't I get it myself right? Well, it is such a hassle to bring two kids to the supermarket. Usually I can do my grocery within an hour but the last time I tried with two in tow. I ended up spending nearly 2 hours! Enough said, here is what E shared with us, Non Bake Tofu Redbean Cheesecake.



Verdict, initially I thought it will be weird but after trying it, we find that it is nice. Not heavy and doesn't really have that tofu taste.

What you need

Base:

70g digestive biscuit crumbs
40g melted butter

Red Bean Layer:
50g cream cheese
10g sugar
90g diary whipping cream
125g red bean paste
1 tbsp boiling water
3g gelatin

Method:

Mix biscuit crumbs into melted butter and press firmly on to base of cake pan (6 inches). Chill in the fridge for use later.

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the red bean paste.

Stir in the whipped cream.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Pour cheese mixture onto cake base.

Chill in the fridge.

Tofu Layer:

52g cream cheese
18g sugar
85g whipping cream
155g silken tofu (pour boiling hot water over tofu, drain and mashed thru sieve, drain)
1 tbsp boiling water
4.5g gelatin

Method:

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the tofu.

Stir in the whipped cream.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Spoon cheese mixture onto the red bean layer, which has set. Chill in the fridge.

Decorate the cake when it is set.