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Japanese tofu cheese cake

Light & Creamy Japanese Un-bake Tofu Cheesecake

Created by: Tu
Be aware of getting all ingredients before you start the process in order to avoid losing the cheesecake's creamy texture.
5 from 3 votes
Prep Time 30 mins
Cook Time 45 mins
Freezing times 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine Japanese
Servings 10 small cheesecake

Equipment

  • Silicon mold
  • Stand mixer
  • Double boiler

Ingredients
  

For the crust

  • 1 c graham cracker crumbs or cereal corn flake
  • 5 tbsp unsalted butter melted
  • ¼ c sugar

Cheesecake filling

  • 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)

Garnish

  • nori sheets crumbled
  • any kind of berry cut into pieces

Instructions
 

  • 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!