Matcha Tofu Cheesecake

green-tea-tofu-cheesecake

I like tofu.   Adding tofu to cheesecake may be firstly from Japanese chef.  The outcome is superb.  Within the cheese is a subtle flavour of beans.   This time matcha is put on top.   Wonderful!

green-tea-tofu-cheesecake-close-up

a piece of sponge cake

Tofu cheese filling:
100g Cream Cheese
120g whipping cream
180g bean curd
30g sugar 8g
Gelatin powder
48g water at room temperature

green-tea-tofu-cheesecake-slice

 

Place the sponge cake slice at the bottom of a cake pan

Mix gelatin powder with room-temperature water and let it sit in a hot water bath to dissolve the gelatin powder

Drain the Tofu

Beat the cream cheese with sugar until creamy

Add the bean curd to the cream cheese mixture and beat until smooth

Whip the cream (70-80%)

Add the gelatin mixture to the cheese mixture and mix well

Fold the whipped cream into the cheese mixture, then pour into a mold  and keep in the fridge about 1-2 hours

green-tea-tofu-cheesecake-1

Green tea cheese filling:
100g Cream Cheese
70g whipping cream
5g matcha powder
30g sugar
50g milk
5g gelatin powder
30g water at room temperature

Mix matcha powder and  milkWhip the cream to 70-80%

Mix gelatin powder with room-temperature water and let it sit in a hot water bath to dissolve the gelatin powder

Beat the cream cheese with sugar until creamy

Add the matcha milk mixture to the cream cheese mixtureFold the whipped cream into the cheese mixture Add the dissolved gelatin liquid and mix well.   Pour the mixture on top of the tofu cream cheese.    Let it sit in the fridge for 4 to 5 hours.

green-tea-tofu-cheesecake-slice1

 

 

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