Wednesday 24 July 2013

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

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: 

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

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 

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

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,
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.


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.)

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.

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.

5. Refrigerate the cakes for about 4 hours before serving.  

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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