Black Sesame Tofu Cheesecake

black sesame tofu cheesecake 5th anniversary

I made quite some different kinds of cheesecake but never with tofu.  Finally I made it, one for the family and a bigger one for the church cell group on the 5th anniversary of our branch established at Shatin Wai LMC Primary School. It is composed with a biscuit layer with black sesame, tofu and cheese and sesame cheese.  It’s velvet and fragnant.  Some of the church friends encored with two slices.  Yeah! And thanks to Yue’s handicraft for a good and handy recipe.

 

black sesame tofu cheesecake small

Crust:

 16cm 16cm + 18cm
30g butter (unsalted & melted) 72g
70g digestive biscuit crumbs 168g
1 tbsp black sesame seeds 2.5 tbsp

Mix the crust ingredients & press into a pan/ramekins, cool in a fridge.

black sesame tofu cheesecake slice and rest

Tofu cheese

16cm 16cm + 18cm
200g silkeen tofu 480g
100g cream cheese 240g
100g whipping cream 240g
30g sugar 72g
50g water 120g
7g gelatine 16.8g

 

Dissolve the gelatin in water over simmering water.

Whisk cream cheese, tofu & sugar until smooth.

Whisk the whipping cream to soft peaks, fold in the tofu cheese mixture.

Fold in the gelatine solution

Fill in the prepared pan/ramekins then freeze to set.

black sesame tofu cheesecake slice

Black sesame tofu cheese:

 16cm 16cm + 18cm
100g cream cheese 240g
70g whipping cream 168g
20g silken tofu 48g
20g ground black sesame 48g
50g milk 120g
30g water 72g
5g gelatin 12g

 

Dissolve the gelatin in water over simmering water.

In large bowl, whisk cream cheese, ground black sesame, milk, tofu & sugar until smooth.

Whisk the whipping cream to soft peaks, fold in the tofu cheese mixture.

Fold in the gelatine solution.

Pour over the tofu cheese then freeze to set.

Decorate with some black sesame seeds or as you like & serve.

black sesame tofu cheesecake slice1

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