It has been more than a week since I started using Tovolo tools in my baking and cooking. Its bright lovely colours have not only brighten up my kitchen and my mood, it has also fascinated my children with its fun and innovative designs. When I was baking the black bottom cupcakes using the Tovolo products for the first time, my little boy was so keen to help. He enjoyed using the cupcake pen and cupcake scoop to dispense the batter into the cupcake moulds as it was really easy for him to handle. Two days later, when I made the Oreo Cream Cheese cupcakes, my girl was attracted to the Tovolo tools and offer to help too. My new Tovolo tools have caused great fun bonding time with my kids as they are more interested to get involve in the food preparation. :)
This week we are having another cream cheese dessert but an extremely healthy one using pumpkin and tofu. I have made them into small jars and the Tovolo cupcake pen comes in handy and efficiently dispensed the batter into the mini jars without any mess at all. (no dripping of batter at the side of bottles) Watch how I have used it in the video tutorial and you would surely love to own one too! :p
Check out this step by step video tutorial to learn how to make these mini jars of healthy non-bake Pumpkin Tofu cheesecake.
For mobile users, click here to watch it on youtube.
Pumpkin Tofu Cheesecake Jar
（adapted from my Mango Tofu Cheesecake recipe)
Ingredients 食材: (make 8 mini jars 可做8个小瓶子）
100g McVities digestive biscuits, finely crushed
35g unsalted butter, melted
10g caster sugar
80ml lukewarm water
1 tablespoon gelatin powder
120g Philidelphia cream cheese, softened at room temperature
100g silken tofu
55g icing sugar
2 tablespoons lemon juice
210g pumpkin puree*
* To make pumpkin puree, peel skin of pumpkin, remove seeds and cut into smaller pieces, steam for about 25 mins, mashed with a fork.
Combine crushed digestive biscuits, 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 mini jars. Chill in the freezer compartment for half an hour. (I have used the Tovolo mini scoop to spread the biscuit crumbs as seen in the video.)
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.
2. With an electric mixer, beat cream cheese, silken tofu and icing sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Add in pumpkin puree, lemon juice and gelatin and beat till fully incorporated.
3. Pour the batter onto the chilled crust based, tap the jar lightly on the table top. Refrigerate for at least 4 hours. Pipe some whipped cream and sprinkle a little crushed digestive cookies before consumption. Enjoy!
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.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
and hosted by Eileen (Eileen's Diary).
and also linked to "My Treasured Recipes #3 - Taste of Autumn (Oct / Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.
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