I would like to take this opportunity to express my gratitude to Kitchen M for taking the trouble to answer my queries. A big THANK YOU to you! This is even better than the one I tried at the buffet in a Japanese Restaurant. Yummy! I like this very much!
I like biscuit base bottom, especially digestive biscuits.
I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms.
150g digestive biscuit
70g melted butter
Place biscuits in a zip-lock bag, roll over with a rolling pin. Mix the biscuit crumbs with melted butter. Press it firmly with the back of a spoon onto a 8″ square tin. Refrigerate for use later.
Filling (Recipe adapted and modified from Kitchen M)
5oz (150 g) Silken Tofu
8 oz (1 pkg) Cream Cheese (use Philadelphia brand)
3 Tbsp Butter
¼ c + 1 Tbsp Sugar
¼ c Kabosu Juice (use lemon juice)
½ c Crème Fraiche
2 Tbsp Gelatin Powder
¼ c + 2 Tbsp warm water
1. In a large ceramic bowl (microwavable), add tofu, cream cheese and butter. Microwave for 5-10 seconds (x 3-4 times) to heat up a little bit at a time. (You don’t want the butter and cheese to melt completely.)
Note : Kitchen M taught me another method using double-boil method. It’s important to start with semi-soft cream cheese and butter (* see special notes). Gently warm up tofu, cream cheese and butter while slowly stir the mixture. Once you reach the thick, smooth consistency, you are ready to add sugar.
2. Mix with wired whip. When mixture becomes smooth, add sugar and continue to mix. Then add Kabosu juice (lemon juice) and crème fraiche and mix again.
3. In a small ceramic bowl (microwavable) mix gelatin powder and warm water and mix well. If it’s not warm enough, microwave for 10-15 seconds. When gelatin powder is completely melted, stir it into the cheesecake mixture.
( Since I do not have microwave oven, I use double-boil method : sprinkle gelatin powder into a bowl of cold water to let it bloom for 2 minutes, and bring to boil by sitting the bowl in a pot over the stove)
4. Pour the cheesecake mixture into the prepared pan (8” square tin). Cover with plastic wrap and put it in the fridge for at least 4 hours. Serve chilled.
* Special notes from Kitchen M : the reason why you want to warm up the tofu, cream cheese and butter is really to blend everything together smoothly. And since tofu doesn’t require heat to be soft (it’s already silken soft), so it would help the process faster if you have semi-soft cream cheese and butter to start with. Once the mixture gets too hot, it’s going to be harder to blend since tofu is water base and cheese and butter are fat.