Tofu Rare Cheesecake is slightly unique but low in calories. This delicious cheesecake has a smooth texture and you will not taste the tofu at all!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Cooling time not included in cook time. |
| Servings |
cake (15cm/5.9" diameter)
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
60 g Graham Crackers substitute: unsweetened biscuits 30 g Butter salted or unsalted 100 g Cream Cheese 100 g Firm Tofu 100 g Plain Yogurt 50 ml Heavy Cream 50 g Granulated Sugar 1 tbsp Lemon Juice 5 g Gelatin Powder 50 ml Hot Water approx. 80°C/176°F
Kitchen Tool
Cake Pan with Removable Bottom 15cm/5.9" diameter
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
- Line the removable bottom of the cake pan with wax paper.
- Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
- Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces. Then, roll the cracker with the pestle until powdered. Be careful not to break the bag.
- Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
- Place the powdered cracker into the cake pan lined with the wax paper. Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan. Then, store the pan in the fridge while preparing the filling.
- Let's make the cheesecake filling. Put the whipping cream, plain yogurt, firm tofu, cream cheese, sugar and lemon juice into a blender. Cover with a lid, pulse and then mix until smooth. A tip to blend the mixture quickly is to put the liquid ingredients first. Turn off the blender.
- Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
- Put the gelatin into the blender, cover and blend the filling again.
- Remove the pitcher and pour the filling into the chilled cake pan. Let it sit in the fridge for 2 to 3 hours to firm up.
- Now, the cheesecake is ready to serve. Place the cake pan onto a can to remove the cake. Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan. Push down the side of the cake pan, removing the cheesecake.
- Place the cheesecake onto a cake turntable and remove the bottom of the pan. Wipe the blade of a cake knife with a dampened towel and cut the cake in half.
- Cleaning the blade for every cut with the towel helps it to cut smoothly. Cut out a quarter piece and then cut it in half. Place the cheesecake onto a plate.
Recipe Notes
You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing.
Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.
We use plain yogurt without sugar or additives.😊
Hello, if it’s a 7inch mould, how will the ingredient be different?
Can I divide and multiply the quantities ?
Thank you so much
Please try it with about 1.4 times the amount of ingredients.😊 Sorry for the late reply.🙇 Hope you will enjoy the cheesecake soon.🧀😋
It’s possible to make, but the powdered agar needs to be dissolved in water and boiled for about 2 minutes. Please refer to the instructions on the package and give it a try. We think the amount of powdered agar is less than half that of the powdered gelatin.?
I actually tried it out 2 days ago, using 2 tbsp of matcha along with using Neufchâtel instead of cream cheese, and it actually came out really good. I definitely would consider this method for the next time I make this again. The recipe was super easy and straightforward. I really appreciate it, as this was far better than my first attempt at making a no-bake cheesecake. Arigato gozaimasu!
Thank you so much for your feedback❣️ Very happy to know that your matcha cheeseake turned out excellent!🧀🍰😋 Douitashimashite!💓👩🍳🐩
Hi Chef!
I have been watching your videos for a very long time, and I really want to try this recipe, but I want to make a matcha version of this. I plan on substituting matcha powder for the lemon juice in the actual cream cheese mixture. How much matcha powder should I add to the mixture if I want a vibrant green color?
Hey there! There’s a Youtube channel called About to Eat and they have this video titled “4 Ways We Use Tofu“. Inga made matcha tofu cheesecake using the recipe as basis. Maybe you could get ideas from that video as well.
Thank you for your suggestion!😊
I actually saw that first, which led me to return back to this recipe! I did watch it, but I preferred having the full cream cheese mixture be matcha flavored rather than marbled. Thank you for suggesting that video as well!
We haven’t tried the matcha version of this recipe so it’s difficult to answer.🙇 Instead, we would like to suggest an easy, alternative method. How about sprinkling matcha powder on the resulting cake using a mesh strainer? You’ll have a beautiful cheesecake with a contrast of bright green and white colors.🍵🧀 Hope this will also work for you. Thank you for supporting us for a long time!😍