No-Bake Strawberry Tofu Cheesecake
April 20th is my dear little brother's birthday. Since he is a strawberry lover, I decided to make a strawberry related cake for him. This year, I decided to make a strawberry cheesecake.
Since April is strawberry season, let us celebrate it with strawberry! Hmm, maybe that is why he loves strawberry so much.
The ingredient for this recipe may seem a lot, however, it is really easy to resemble all of them. All you need is a good blender.
I got the idea from this video. I made a little modification by replacing half of ingredient with tofu, so you won't feel too much guilt when eating the cheesecake.
Cake pan with removable bottom (6 in)
60g (2.1 oz) graham crackers or substitute unsweetened biscuits
30g melted butter
100g (3.5 oz) cream cheese
100g firm tofu
100g strawberry yogurt
50ml heavy cream
1 tbsp lemon juice
5g gelatin powder
50ml hot water
1. Line removable bottom cake pan with parchment paper.
2. Insert biscuits in a plastic bag (preferably a freezer bag). Roughly break apart the biscuits with your hand, and later with the aid of rolling pin, break apart the biscuits thoroughly to a powder-ish texture. If you don't have a rolling pin, you can use an empty wine bottle or a round glass instead. Be careful not to break the bag.
3. Pour melted butter in the bag. Roughly shake the bag until all of the biscuits have mix with the butter. Pour the biscuits mixture into the cake pan and press firmly with your hand or a rubber spatula. Now you have finish your cheesecake base! Place the cake pan in the fridge to chill.
4. In a blender, pour in <Group A> ingredient. Cover the lid, pause and blend the ingredients until smooth.
5. Combine gelatin with hot water, mix well and set aside for 5 minutes. Make sure gelatin has fully dissolve in the water, so there won't be any jelly lump in the cheesecake later. (Learn more about gelatin at Mock-Beer Apple Jelly post) Add gelatin into <Group A> mixture. Turn on the blender and blend until the gelatin fully corporate with the mixture.
6. Take out the cheesecake base from the fridge. Cut individual strawberry in half and place them around the base. Pour in the mixture and use a rubber spatula to spread out the mixture. Place the cake pan back in the fridge to chill.
7. Add water and sugar to a small sauce pan. Cook the ingredient until simmer or until the sugar fully dissolve in the water. We are making syrup in this particular step. Do not use a spatula or a spoon to stir during the process. Slow swirl around the pan to make sure the base do not burn. When sugar melted, turn off the heat and then add in another dissolved gelatin.
8. In a blender, add gelatin-syrup and raspberry then blend well. Sift the mixture into a pour-able bowl. Use a rubber spatula to help you during the process. Don't forget to scrape the bottom of the sifter! That is where most of delicious jam is. At the end, there will be only seed and some undissolved gelatin left in the sifter.
9. Pour the raspberry mixture in the cheesecake pan. Make sure the strawberry mixture you poured in earlier has fully set. If not, you can put the cheesecake pan in the freezer for 5-10 minutes till the gelatin is set. Slowly swirl around the cheesecake pan until the raspberry mixture evenly spread on the top. Place the cheesecake pan back to the fridge again. Wait 3 hours or overnight before serve.
I replace half of cream cheese and heavy cream with tofu to create a lite version of cheesecake. The cake itself is not too sweet, so its perfect for non-sweet dessert lovers. Raspberry jam really complement the strawberry flavor. Overall, the cake is a huge success!
I hope you can try this recipe out for that strawberry lover in your life.