Apologies to all the vegans, this tartlet not for you! It is for my friends. They ask me to make this scrumptious, delicious cute little tartlets for them after they saw it from a magazine. Can I handle it? I really don’t know!
Since I started to eliminate the dairy product gradually from my diet during my sinus pain. And I have test and try lots of different ways to find some tasteful recipes to substitute my dairy product in my everyday food.
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
Gelatine 3 leaves ( I used 32g of Konnyaku jelly powder 果凍粉 )
Or veggi Gelatine 1 1/2 tsp
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.
This cheese cake is so easy to make and it does not need baking. I use the seasonal nuts – chestnuts. The taste is well balanced and very delicious!
Chestnut Cheese Cake
For the base:
Digestive biscuits 150g
Rolled oats 75g
For the chestnut puree:
Cooked chestnut 245g
Whipping cream 50g
For the cheese filling:
Mascarpone cheese 250g
Double cream 200g
Caster sugar 70g
Konjac jelly powder 蒟蒻果凍粉 30g
Hot water 120g – 150g
Prepare a 8” springform dessert ring. Put foil underneath and scrunch the side of the foil close to the ring to secure it. Put cardboard under the foil to support the cake.
For the Base:
Put the biscuits into a plastic bag, use a wooden rolling pin to bash the biscuits until like breadcrumbs. Dry fry the oats on a low heat until a little bit golden. Add cubed butter and stir until the butter melts. Take off heat, then add the biscuits crumbs into the mixture and mix all well.
Spread the biscuits mixture evenly over the base of ring, pressing down lightly. Chill for at least 20 minutes until set.
For the Chestnut Puree:
Steam the cooked chestnuts for few minutes to make it easier to mash. Add sugar into the chestnuts, mix it until all the sugar dissolves.
Add the cream into the chestnut mixture, use a spoon to mix it all thoroughly.
Spread the chestnut puree evenly over the biscuit base, pressing down lightly. Put it back in the fridge. Then prepare the cheese filling.
For the cheese filling:
Whisk the double cream until soft peaks ( about 70% to the firm peak ).
Use a hand whisk, beat the cream cheese and sugar together until all well combined.
Put the vegetarian jelly powder into a bowl, pour the hot water in and stir until all melted. Let it cool down for 2 minutes, and fold it into the whisked cream, fold slightly, then add into the cream cheese mixture.
Make sure everything is well combined, then spread all the cheese mixture on top of the chestnut puree.
Use a knife to scrap some curly chocolate, randomly sprinkle on top of the cheese cake. Then chill it for few hours or overnight.
If you don’t want that much cream cheese mixture, you can use 2/3 of the quantity.
The konjac jelly powder is vegetarian. Mousse desserts or mousse cakes are generally not suitable for vegetarians, and since I am vegetarian, I created this recipe for someone like me to enjoy. You can buy konjac jelly powder from Chinese or Japanese supermarkets.
If someone likes to try this recipe, and wants to see the picture of konjac jelly powder, send me a message, I will post a picture to you.