Today’s recipe is as healthy as a dessert or a cake is going to get.
It’s not rich like a New York Cheesecake, in fact it’s the very opposite… it just glides over your tongue and slides down your throat instead of getting stuck in your teeth and the roof of your mouth, making you feel thirsty and greedy. If you’re looking for something really rich and indulgent, this is not it. A tofu cheesecake is intentionally light on the taste buds. My mom would approve of this, I think!
Ingredients (7-8 slices):
Tofu Cheesecake Filling
- 300g silken tofu
- 250g SCS cream cheese
- 200g icing sugar
- 200g natural plain yoghurt / sour cream
- 50g full cream milk
- 15g gelatin powder
- 50ml warm water
- 1 teaspoon vanilla extract
- 200g digestive biscuits
- 80g melted SCS butter
Matcha Pistachio Topping
- 20g matcha powder
- 100g crushed salted pistachios
SCS is my preferred brand of butter for its premium quality & top notch smooth, creamy texture. It’s an extremely popular brand used by a lot of bakers in Singapore since it became a household name many years ago. I used SCS cream cheese for my tofu cheesecake filling & SCS butter for the biscuit base.
Other recipes I’ve used SCS butter for include buttercream, butter cookies, cupcakes & cakes, spreading on toast for breakfast.. I always insist on using real butter for my cooking & baking. Shortening, margarine or other forms of alternative have just never cut it for me. You can definitely taste the difference when you don’t use the good stuff. And when I bake or cook, I HAVE to use the best stuff. I will settle for nothing less, it would be a dishonor to my own cooking and dignity. I’m that particular about it.
In other words… To me, butter is gold!
- Line a removable base baking pan (8″ round size) with baking paper and spray with non-stick cooking oil.
- Crush the digestive biscuits into fine crumbs and combine with melted butter.
- Press tightly into cake pan with the back of a spoon. Leave baking pan in the freezer until required later.
- Dissolve and stir gelatin powder in warm water. Set aside for use later.
- Empty the rest of tofu cheesecake filling ingredients into an electrix mixer, and mix until well combined, around 1 minute. Add the dissolved gelatin at the end, stirring thoroughly.
- Remove baking pan from the freezer. Pour your tofu cheesecake mixture into the pan.
- Sprinkle the top generously with matcha powder and pistachios.
- Chill in the fridge for at least 4 hours or until firm to the touch, when it doesn’t wobble too much when you shake the pan.
When it’s ready to be served, I run along the edges of the cake with a warm butter knife, scraping against the pan to make sure the edges come out as smooth as possible.
SCS knows how much I love baking and sharing about my kitchen adventures on my blog, so they have generously offered to gift 5 of my lucky followers / aspiring bakers with their very own SCS Bakers’ Kit, worth $128!
Filled with baking goodies & essentials such as measuring spoons & cups, heatproof oven mittens, baking trays and silicone moulds.. now if only I had one of those when I started out baking… would’ve made my life a lot easier! Never under estimate the power of the right tools in the kitchen.
To win yourself a set of SCS Bakers’ Kit, all you have to do is:
- “Like” SCS Facebook page.
- Leave a comment on this blog post describing why you prefer SCS dairy or how you personally enjoy using SCS products, be it in your baking / kitchen / simply spreading over toast!
- Don’t forget to include your name & email address.
- Winners will be chosen by 28 February 2014 and contacted via email shortly after.
For more information & news about SCS Dairy and access to yummy free recipes to use their products in, visit their website!