[Recipe] Tofu Cheesecake (2024)

I hardly ever order dessert when we dine outside, because most of them seem to be complete rip-offs. One particular trend that has emerged in the last year or so is “layered” desserts, where custard and cake are placed on top of each other, packaged into a pretty jar and priced for an arm and a leg. Absolutely ridiculous, I say.

So I pretty much limit my dessert options to a good creme brulee, an awesome chocolate tart or Japanese Dining Sun’s tofu cheesecake. At least these require actual technique.

I’ve lost count of the number of times I’ve indulged in Japanese Dining Sun’s delicate and creamy tofu cheesecake which is rich enough to satisfy, even though it’s miles apart from the cloying thickness of a more filling American-style cheesecake.

I never really thought of making my own tofu cheesecake as I hate dealing with gelatin. Too little and you get liquid. Too much and you get bounce, which isn’t exactly a quality appreciated in a cheesecake. Throw soft and squishy tofu into the mix and the quest for that perfect firm enough to slice, yet melt in the mouth texture seems impossible.

But I chanced upon this Japanese video which inspired me to try. Now granted, the voiceover has a confusing Japanese-French accent, and the concept of the dog “presenter” is terribly lame. But ignoring these elements, the recipe itself is simple and the result appeared similar to Japanese Dining Sun’s version. Wobbly but still “slice-able”.

And now, after some tweaking, I’m proud to present my tofu cheescake recipe!

Tofu Cheesecake (makes one 7-inch springform pan)

Base:

• 100g digestive biscuits (around 7 biscuits)
• 70g butter, melted

Filling:

• 300g soft tofu (1 rectangular tub)
• 250g cream cheese
• 100g plain yogurt
• 50g butter, melted
• 2/3 cup icing sugar

Setting agent:

• 100ml water
• 21/2 teaspoons powdered gelatin

Directions:

1. Prepare the springform pan by lining the base with baking paper.
2. In a food processor or blender, blitz the biscuits until they become fine, sandy crumbs. Alternatively, put the biscuits in a ziplock bag, then place the bag into another ziplock bag (in case the inner one tears) and crush them with a rolling pin.
3. Transfer the crumbs into a bowl and stir in the melted butter. Press the damp mixture into the base of the pan, making sure it is as even as possible. Place in the fridge for at least 20min.
4. Place all the ingredients for the filling into a blender and blend on low until smooth. Make sure the ingredients are all at room temperature before you blend. If they are cold, you’ll end up over-blending to get the mixture smooth and in the process, incorporate air which leads to ugly air bubbles in your cheesecake. The blending should only take a minute or two.
5. Bring the water to a boil and remove from heat. Sprinkle the powdered gelatin over the water and stir thoroughly until all the gelatin has dissolved.
6. Add the still warm gelatin to the filling and blend to incorporate thoroughly. The filling should be quite liquidy at this point.
7. Pour the filling through a sieve over the base. The sieve helps to remove any air bubbles.
8. Place the cheesecake into the fridge and let set for at least 4 hours, preferably overnight. When ready, gently loosen the cheesecake from the sides of the pan by running a butter knife around. Remove from pan, slice using a knife dipped in hot water and enjoy!

With this proportion of tofu to cream cheese, you will definitely be able to taste the subtle soy flavour. You can make your own variations by adding a tablespoon of lemon or lime juice to the filling, or drizzling some honey over the top.

As for storage, the cheesecake will last up to a week in the fridge, but the biscuit base tends to lose its crunch after some time. So unless you fancy a soggy biscuit, it’s best eaten within three days. Speaking from personal experience, this should be fairly easy - Daniel and I polished off two cheesecakes within a week!

Notes:

• I use a higher proportion of butter to biscuit than regular recipes for the base which are usually a 1:2 ratio because I find the result is a lot less crumbly and holds better.
• I use “Chinese tofu” instead of “Silken tofu” as it is firmer. If you can only get silken tofu, let it come to room temperature and drain off any excess water before using.

- Esther