Wednesday, 24 July 2013

Non-Bake Matcha Tofu Cheesecake 免烤抹茶豆腐芝士蛋糕

Yum


Made this cake for this year's Mother's Day and my 90-year-old grandmother loves it. As she is on a soft diet, this cake was easy for her to swallow as it literally melts in the mouth.


Oreo cookie base was used on my first attempt in the photo you see below.







Two weeks later, I made this cake again for my aunt from Australia who was visiting Singapore then as she was interested to learn how to make a Tofu cheesecake. After she tasted the cake, she commented that not only did the cake look great but taste awfully yummy too!  I had used McVities digestive biscuits as the base on this second attempt. Both Oreo and Digestive cookies are great bases to use when you make non-bake cheesecake.





Matcha Tofu Cheesecake Recipe

Ingredients 食材: 

Crust:
180g Digestive biscuits or Oreo Cookies, finely crushed
50g unsalted butter, melted
20g light brown sugar

饼底:
180克 消化饼或奥利奥饼干(无奶霜),压碎 

50克 无盐牛油,融化
20克 赤糖 


Filling:
4.5 tablespoons warm water
2 tablespoons gelatin powder
3 tsp Matcha powder (mix with 5 tbsp hot water)
250g Philidelphia cream cheese, soften at room temperature
300g extra silken tofu
200g Greek Style Yogurt
60g Fresh Milk
100g light brown sugar


馅料: 
4.5汤匙 温水
2汤匙 明胶粉/吉利丁粉

3小匙 抹茶粉 (与5汤匙热水搅拌均匀)
250克 奶油奶酪,
室温下软化
300克 嫩豆腐 
200克 希腊式优格
60克 牛奶
100克 赤糖 




Method 方法:

Crust饼底 :
Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed digestive biscuits, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 30 minutes.

准备一个8寸活底圆烤模,在底部铺上油纸。压碎的饼干,红糖与融化的牛油放入碗中,混合均匀。饼干碎均匀压在模底,用力压紧后,放入冰箱冷藏30分钟冰硬。


Filling 馅料:

1. Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. Stir with a spoon till gelatin melts, set aside to cool.  (after the gelatin has bloom, I melt it directly over my Brandt induction hob.)
1。在一个小碗,倒入水,撒上明胶粉(不要搅拌),静置10分钟,隔水加温,搅拌到胶粉溶化,放在一边冷却。(静置10分钟后,我直接放在电磁炉上溶化。)



2. With an electric mixer, beat cream cheese, extra silken tofu, yogurt, milk and sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Mix well before adding gelatin solution and beat till fully incorporated.
2。用电动搅拌机,搅打奶油奶酪,滑豆腐, 优格,牛奶和糖直到顺滑。再加入明胶继续搅拌均匀。


3. Divide mixture evenly into two bowls. Add the matcha mixture into one of the bowls and mix well with a spatula.
3。奶酪糊均匀分成两碗。在其中一碗加入抹茶糊,用橡皮刮刀搅拌均匀。


4. Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect.
4。两种奶酪糊,分别用汤匙交替放入冷冻后的饼底,重复直到放完为止。表面抹平,然后用刀或竹签插进面糊里,转来转去的并创造大理石的效果。



5. Refrigerate the cakes for about 4 hours before serving.  
5。将蛋糕模放入冰箱,冷藏4个小时以上再享用。



You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 


您或许也会喜欢部落格的其他简易健康免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用优格(酸奶)做的。点击“”或以下的照片看食谱。






“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please at least pro



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