Cake recipe, Mother’s Day-Tofu&Yogurt Blueberry Cheesecake


Any idea what to give for Mother’s Day? There’s this research has been done in Japan, asking what to give for Mother’s Day. Flowers always go on the top of the chart, but this year cake has made to the top! If you are also one of them, thinking about giving a cake. Why not make one by yourself! I have a suitable cheesecake recipe that may make your mom happy! Cheesecakes usually have very rich and heavy texture and you can easily get fed up. Not to mention high calorie…This time I’m making cheesecake with tofu and yogurt. This way you don’t have much calorie in your cake. Using less cream cheese and use more tofu and yogurt. It may sound a little bit unusual, using tofu for cheesecake… but trust me! It works wonderfully! Let’s make one healthy cheesecake and surprise your mom! happy Mother’s Day~!! o(≧▽≦)o .。.:*☆

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ Makes one 7 inch ~
350g Firm tofu
250g Unsweetened yogurt
150g Cream cheese
70g Sugar
8g Gelatin sheet or powder
6 Graham crackers
40g Butter, melted
80g Blueberry sauce or jam
*Please check here to see blueberry sauce recipe!
8~10 Blueberries

 

 

[ Directions ]

1-
1. Soak gelatin sheet in cold water until soft.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use gelatin powder instead. Each brand may have slight difference of soaking process, please refer the instruction on the package.

2-
2. Press firm tofu to squeeze out excess water for at least 30 minutes.

2-
3. This time I used digestive crackers. Put into a plastic bag.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use Graham crackers. Or OREO without cream..

2-
4. Crush the crackers with a rolling pin or empty bottle.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou want to make smooth surface on the crust. Make sure to crumble until very fine. You can use a food processor if you like!

2-
5. Put into a bowl.

2-
6. Add melted butter.

2-
7. Mix well.

2-
8. Put into 7 inch separable mold.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou could use different sizes. 8 inch can be also used but you won’t get much of hight. 6 inch may be OK.. if the filling doesn’t fit, you can put the rest into another container..
If you need to convert the ratio, please do so.. ; )

2-
9. To press down the crumbs, you may need a flat object. This time I used one size smaller cake mold bottom.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use a glass or whatever the bottom is perfectly flat!

2-
10. Wrap with plastic film..

2-
11. And then press against crumbs. Make sure to press hard enough, so the crust will form a layer at the bottom.

2-
12. Good thing about wrapping with film is.. you don’t have to bother washing it!  You can simply remove the plastic film!

2-
13. Here you have the crust ready! Store in the fridge, let it set.

2-
14. Now let’s prepare cheesecake filling. I’m using Philadelphia cream cheese.

2-
15. If your cream cheese is still hard, you can cover with plastic film and flatten with your fist.

2-
16. And then put over the warm water for 1~2 minutes or until soft.

2-
17. Once it gets soft, you can remove the film and whisk.

2-
18. Add sugar.

2-
19. Mix well..

2-
20. After pressing the tofu, wrap with paper towel. Wipe and squeeze all the excess water.

1-
21. Add yogurt into a blender.

2-
22. Tear the tofu into small pieces and put into the blender.

2-
23. Blend them until very fine.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf it’s not fine enough, it will ruin the texture of the cheesecake!

2-
24. Add blended yogurt tofu into step19.

2-
25. Mix well.

2-
26. Check on the gelatin sheet. See if it’s already soft..

2-
27. Put the softened gelatin into a small bowl.

2-
28. Let it float on hot water. Leave it until the gelatin melts completely.

2-
29. Scoop a ladle of step 25. and add into melted gelatin.

2-
30. Mix well, make sure gelatin and mixture get well blended.

1-
31. And then put back into the large bowl(step 25)
『MASA’s Cooking Tips』
(•̀ㅂ•́)وQ. Why not directly add the melted gelatin into the whole mixture?
A. If gelatin is added into cold liquid, it coagulates right away. You may end up having some lumpy things in your cake. To avoid this, it’s better to mix with small amount of mixture first so the gelatin gets diluted.

2-
32. Mix well..

2-
33. Add about half of the cheese mixture into the prepared mold.

2-
34. Drizzle some blueberry sauce or whatever the jam you have handy..
『MASA’s Cooking Tips』
(•̀ㅂ•́)وPlease go easy on the sauce..
Since the sauce is NOT mixed with gelatin, it won’t set with cheesecake mixture. If you add too much of sauce, it’ll collapse when it’s cut…

2-
35. I also used frozen blueberries.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use fresh ones. Assorted berries are also suitable!

2-
36. Put some in it.

2-
37. And then add all the rest of the mixture.

2-
38. Strain the sauce to remove skin.

2-
39. Drizzle sauce in a circular motion to make swirl pattern.

2-
40. And then scratch the surface inward and outward with a chopstick or skewer.

2-
41. It’s all done! Store in the fridge and let it set.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIt takes about 6 hours or more to let it set completely. I usually leave it overnight.

2-
42. Day2: Remove the mold..
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf you are using non stick mold, you can simply push up the bottom. If it’s stack, wrap the side of mold with hot towel.

2-
43. Make sure to wipe your knife every slice you cut so the cross section doesn’t get messy.

2-
44. How big you cut is very much up to you! Please enjoy a delicious & healthy cheesecake! Happy Mother’s Day~! o(≧▽≦)o
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis cake can be stored for about 2~3days in the fridge.

Copyright © MASA’s Cooking- All Rights Reserved.

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