Usually, I made up a recipe, I will use the vegetarian ingredients, but I think people read this blog, they might not same as me.
So, later on, I will try my best to put the normal recipe and come with the vegetarian version as well, I wish it can help more people.
Tofu Cheese Cake
- Cream Cheese 150g ( room temperature )
- Caster Sugar 70g
- Milk 300g
- Gelatine 3 leaves ( I used 32g of Konnyaku jelly powder 果凍粉 )
- Or veggi Gelatine 1 1/2 tsp
- Tofu 100g
- Lemon Juice 1 tbsp
- Lemon Zest 1 tsp
- A handful of fresh blueberry, washed
You will also need: 1 x 6″ or 15cm mousse ring
- Put a sheet of cling film to wrap around the inside of the mousse ring, then place on a 8″ plate. Scatter the blueberries into the ring.
- Soak the gelatine leaves in a bowl of water.
- Put the softened cream cheese in a big mixing bowl, use the spatula to press down the cream cheese and add the caster sugar, mix well.
- Use the bain-marie method, put the mixing bowl over a pot of hot water then place on the stove with low heat. Use a hand whisk to stir the cream cheese mixture until it became smooth and without any lumps left.
- Then add milk a little bit at a time, keep whisking until finish adding all milk.
- Squeeze the water from the gelatin leaves, ( if you use vegetarian gelatine or Konnyaku jelly powder, now is the time to put in the hot milk ), put in the cheese and milk mixture, stir it until all gelatine melted, ** remember to keep the water temperature around 70C to 80C, that is for melt the gelatine, if lower the temperature the gelatine won’t melt easily, and the cake won’t set**.
- Now, add the lemon juice, the zest, and press the tofu through the sieve all into the milk mixture, stay over the heat until boiling and stirring until everything smooth.
- Pour all the cheese cake mixture into the prepared mousse ring, let it cool down and chill in the fridge to set completely.
- When the tofu cream cheese cake has set already, turn it upside down and tear off the cling film from the mousse ring, then serve.
- If you’re vegetarian use the vegetarian gelatine instead, just pop in the hot milk, but this time I used the Konnyaku jelly powder to set the cheesecake, so it need to be reach the boiling point.
- If use the Konnyaku jelly powder or the Agar-Agar powder, those are for vegetarian, but the result is not quite same as the normal gelatine, it is a bit wobbly.
** More information about gelatine from below:- http://britishfood.about.com/od/glossary/g/gelatin.htm
** Definition: Gelatin is an animal derivative used for setting sweet and savory liquids to create jellies.
Gelatin is available in leaves, powder or granules. 6 sheets of gelatin is the equivalent of 3 teaspoons of powdered gelatin or a 10g packet. This is enough to soft-set 16fl.oz/480ml of liquid.
For leaf gelatin, soak in cold water for 5 minutes to soften, then remove and gently squeeze to remove any excess water.
For powder, add to a few tablespoons of warm water and stir until dissolved.
NEVER boil any gelatin mixture.
There are vegetarian gelatin alternatives, agar-agar is available but doesn’t set quite as firmly as non-vegetarian.