Sunday 7 July 2013

No Bake Tofu Cheesecake by Priscilla Toh

Recipe link:

250g Creamcheese
45g Unsalted Butter
150g Silken Tube Tofu
5 Tbsp Caster Sugar
5 Tbsp Lemon Juice
2 Tbsp Gelatine
6 Tbsp Warn Water

75g Butter
Digestive & Oreo Biscuits, crushed

1) Melt butter and mix with crushed biscuits, remove filling from Oreos before crushing.. Press hard onto base of cake tin. Put into fridge for an hour. (I put in freezer while I prepare Creamcheese batter)
2) Beat butter, Creamcheese & tofu til smooth. Add in lemon juice & sugar. Mix well.
3) Sprinkle gelatin over 6Tbsp of warm water. Leave aside til it becomes cloudy. Stir and Sieve gelatin solution into Creamcheese batter, mix til incorporated.
4) Pour over crust and refrigerate overnight. Serve with Blueberry sauce on top of cake.

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