No-Bake Green Tea Tofu Cheesecake

December 17, 2024

45

medium

8

  • Prepare the Tofu:
    • Wrap the tofu in cheesecloth and press out excess water by placing a heavy object on top for about 15 minutes.
  • Soften the Gelatine:
    • In a small bowl, soak the gelatine powder in water and let it sit for about 5 minutes.
  • Mix the Green Tea:
    • In a separate bowl, dissolve the green tea powder in 5 tablespoons of hot water. Set aside to cool slightly.
  • Blend the Cheesecake Base:
    • In a food processor, blend the cream cheese, pressed tofu, yogurt, soy milk, icing sugar, and vanilla extract until very smooth and creamy.
  • Incorporate the Gelatine:
    • Heat the soaked gelatine mixture in a double boiler until fully melted.
    • Add the melted gelatine to the cream cheese mixture and blend until well combined.
  • Divide and Flavor the Mixture:
    • Pour 3/4 of the cream cheese mixture into one bowl and 1/4 into another.
    • Mix the prepared green tea mixture into the smaller portion and stir until evenly combined.
  • Layer and Swirl:
    • Alternate spoonfuls of the plain and green tea fillings into your prepared pan, layering until all the mixtures are used up.
    • Gently shake the pan to settle the layers.
    • Create swirls by running a chopstick or skewer in a circular motion through the batter.
  • Chill:
    • Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until fully set.
  • Slice and Serve:
    • For clean, perfect slices, cut the cheesecake using a knife dipped in hot water and wiped dry between cuts.
Reviews

Ingredients:

Adjust Servings
8servings line and grease a 8" springform cake pan
100g marie biscuits crushed
80g butter melted
8servings combine biscuit crumbs and butter together in a mixing bowl. press the biscuit crumbs onto the base melted, prepared, crushed, for later use.
300g tofu pressed, (momen tofu)
15g gelatine powder
70g water
2tsp tea powder mix green, with 5 tbsp hot water
250g cream cheese room temperature, ()
200g natural yogurt/sour cream
60g soya milk /fresh milk (reduced sugar)
100g icing sugar
0.5tsp vanilla extract

Directions

1.
Prepare the Tofu
Wrap the tofu in cheesecloth and press out excess water by placing a heavy object on top for about 15 minutes.
Mark as complete
2.
Soften the Gelatine
In a small bowl, soak the gelatine powder in water and let it sit for about 5 minutes.
Mark as complete
3.
Mix the Green Tea
In a separate bowl, dissolve the green tea powder in 5 tablespoons of hot water. Set aside to cool slightly.
Mark as complete
4.
Blend the Cheesecake Base
In a food processor, blend the cream cheese, pressed tofu, yogurt, soy milk, icing sugar, and vanilla extract until very smooth and creamy.
Mark as complete
5.
Incorporate the Gelatine
1. Heat the soaked gelatine mixture in a double boiler until fully melted. | 2. Add the melted gelatine to the cream cheese mixture and blend until well combined.
Mark as complete
6.
Divide and Flavor the Mixture
1. Pour 3/4 of the cream cheese mixture into one bowl and 1/4 into another. | 2. Mix the prepared green tea mixture into the smaller portion and stir until evenly combined.
Mark as complete
7.
Layer and Swirl
1. Alternate spoonfuls of the plain and green tea fillings into your prepared pan, layering until all the mixtures are used up. | 2. Gently shake the pan to settle the layers. | 3. Create swirls by running a chopstick or skewer in a circular motion through the batter.
Mark as complete
8.
Chill
Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until fully set.
Mark as complete
9.
Slice and Serve
For clean, perfect slices, cut the cheesecake using a knife dipped in hot water and wiped dry between cuts.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts