Tofu Rare Cheesecake Recipe (No-Bake Cheesecake)

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!

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Tofu Rare Cheesecake
Votes: 3
Rating: 4.67
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Course Dessert
Cuisine Japanese
Cook Time 30 minutes
Cooling time not included in cook time.
Servings
cake (15cm/5.9" diameter)
Course Dessert
Cuisine Japanese
Cook Time 30 minutes
Cooling time not included in cook time.
Servings
cake (15cm/5.9" diameter)
Votes: 3
Rating: 4.67
You:
Like this recipe? Leave a 5 Star Rating! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 60g Graham Crackerssubstitute: unsweetened biscuits
  • 30g Buttersalted or unsalted
  • 100g Cream Cheese
  • 100g Firm Tofu
  • 100g Plain Yogurt
  • 50ml Heavy Cream
  • 50g Sugar
  • 1tbsp Lemon Juice
  • Cake Panwith removable bottom, 15cm/5.9" diameter
Instructions
  1. Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
  2. Line the removable bottom of the cake pan with wax paper.
  3. Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
  4. 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.
  5. Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
  6. 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.
  7. 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.
  8. Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
  9. Put the gelatin into the blender, cover and blend the filling again.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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