This cheesecake is based on Chef Morimoto’s recipe with a little twist of course. Chef Morimoto has always been my inspiration and whom I look up to. Back in the day when he was still in Iron Chef America show, he was always humble and fun to watch. His cooking techniques though are very complicated but upon watching a lot of his actions on the show as well as reading a bunch of recipes in his book, I can say we may resemble few of his recipes. And this light, creamy un-bake Japanese tofu cheesecake is one of them.
You’ll be surprised of this one of a kind cheesecake. You won’t find this type of Japanese cheesecake on any Cheesecake factory’s menu. It is very labor intense recipe but it does not mean you can’t achieve it yourself. If you can tackled this tofu cheesecake, then there is no other cheesecake recipe in the world can actually stand in your way.
What to use and how to make this Japanese Tofu Cheesecake?
- This tofu cheesecake will taste better if it is made with fresh homemade soy milk. You can choose between rich and light soy milk version, I would prefer the light one. Just avoid using the pre-made commercial types soy milk if you can. They are tasteless and won’t bring out the light flavor that supposed to have in a Japanese tofu cheesecake.
- You’ll need some sort of baking molds that are easy to handle in terms of un-mold the cheesecake. Silicon molds are the best to work with because of their flexibility and non stick feature.
- If you decide to make this at home, an extra hand might be needed so you can tackle this cheesecake comfortably.
- This recipe called for gelatin sheets. I used platinum rank gelatin so keep this in mind if you are using different ranking of gelatin. Rules of thumb are: adding 2 more sheets if you are one ranking below.
- Platinum gelatin (230 bloom)
- Gold gelatin (200 bloom)
- Silver gelatin (170 bloom)
- Bronze gelatin (140 bloom)
- Titanium gelatin (120 bloom)
Light & Creamy Japanese Un-bake Tofu Cheesecake
- Silicon mold
- Stand mixer
- Double boiler
For the crust
- 1 c graham cracker crumbs or cereal corn flake
- 5 tbsp unsalted butter melted
- 1/4 c sugar
- 2/3 c heavy cream
- 3 egg whites
- 1 c sugar
- 6 oz cream cheese
- 1 c fresh homemade soy milk see notes above
- 3 sheet platinum gelatin OR
- 5 sheet gold gelatin (see note above)
- nori sheets crumbled
- any kind of berry cut into pieces
- In a food processor, pulse graham crackers or cereal corn meal into crumbs. Add melted butter and sugar and continue to pulse until everything is combined.
- Scoop the crumb mixture into silicon mold and press firmly.
- In a medium mixing bowl, add water and a couple of ice cube, immerse gelatin sheets and bloom for few minutes.
- In a mixing bowl, beat heavy cream with a stand mixer until stiff. Then cover and refrigerate.
- In a small saucepan, combine half amount of sugar with 3 tbsp of water. Bring to boil and stir to dissolve the sugar completely then turn of the heat.
- In another mixing bowl, beat the egg whites with the remain sugar until soft peaks form. Then gradually add the hot sugar mixture above into the whipped egg whites. Continue to beat until the meringue is cool and becomes very stiff.
- In a double boiler, blend the cream cheese and fresh soy milk and gently heat over simmering water, stirring until everything is combined. Add the gelatin sheets and continue to cook on a double boiler for less than a minute (make sure all gelatin is dissolved).
- Fold the cream cheese mixture into the meringue then the whipped cream. Don't over fold this cheese mixture or it will lose its volume.
- Put the mixture into piping bag or just simply use a spoon and scoop it into silicon molds with pressed cracker crusts.
- Freeze for at least 3 hours or overnight.
- To serve, carefully un-mold the cheesecake, it should be very easy if you use silicon mold. Add crumbled nori and berries on top. Enjoy!