Recipes
Mini Matcha and Tofu Cheesecake
Mini Matcha and Tofu Cheesecake
Recipe Details
Other than putting into the oven to bake different culinary, muffin tin can be refrigerated for no-bake cakes. The refreshing tea flavor of matcha and the extra strong tofu flavor from Japanese tofu is definitely a perfect match. The light aroma of cream cheese gives a more complicated taste.
Ingredients
General Ingredients
Matcha Cheese part
Tofu Cheese part
Digestive Biscuit Base
Tool
Step by Step Instructions
Step 1
Prepare the base. Cover the muffin tins with paper cups. Mix digestive biscuit crumbs and melted unsalted butter. Pour into the cups and press to form a base. Refrigerate for 30 minutes until set and set aside.
Step 2
Prepare the tofu cheese part. Whisk the whipping cream until stiff peak.
Step 3
Blend cheese and caster sugar with a blender until smooth. Add tofu, blend until smooth.
Step 4
Mix together gelatin powder and cold water. Melt in a double boiler.
Step 5
Add gelatin water into tofu batter and combine. Add whipping cream and lemon juice and mix well. Fill the muffin tins with the batter 60% full. Refrigerate for at least 1 hour to set.
Step 6
Prepare the matcha cheese part. Mix together matcha powder and milk.
Step 7
Use a blender to beat cream cheese and caster sugar until soft. Sieve in matcha milk and mix well.
Step 8
Mix together gelatin powder and cold water. Melt in a double boiler.
Step 9
Whisk the whipping cream until stiff peak.
Step 10
Add gelatin water into cream cheese mixture and mix well. Fold in the whipped cream and sift.
Step 11
Pour onto the set tofu cheese. Add a few drops of milk and draw patterns with a toothpick. Refrigerate for at least 2 hours or until set. Ready to serve.
Ingredients
General Ingredients
Matcha Cheese part
Tofu Cheese part
Digestive Biscuit Base
Tool
Other than putting into the oven to bake different culinary, muffin tin can be refrigerated for no-bake cakes. The refreshing tea flavor of matcha and the extra strong tofu flavor from Japanese tofu is definitely a perfect match. The light aroma of cream cheese gives a more complicated taste.
Step by Step Instructions
Step 1
Prepare the base. Cover the muffin tins with paper cups. Mix digestive biscuit crumbs and melted unsalted butter. Pour into the cups and press to form a base. Refrigerate for 30 minutes until set and set aside.
Step 2
Prepare the tofu cheese part. Whisk the whipping cream until stiff peak.
Step 3
Blend cheese and caster sugar with a blender until smooth. Add tofu, blend until smooth.
Step 4
Mix together gelatin powder and cold water. Melt in a double boiler.
Step 5
Add gelatin water into tofu batter and combine. Add whipping cream and lemon juice and mix well. Fill the muffin tins with the batter 60% full. Refrigerate for at least 1 hour to set.
Step 6
Prepare the matcha cheese part. Mix together matcha powder and milk.
Step 7
Use a blender to beat cream cheese and caster sugar until soft. Sieve in matcha milk and mix well.
Step 8
Mix together gelatin powder and cold water. Melt in a double boiler.
Step 9
Whisk the whipping cream until stiff peak.
Step 10
Add gelatin water into cream cheese mixture and mix well. Fold in the whipped cream and sift.
Step 11
Pour onto the set tofu cheese. Add a few drops of milk and draw patterns with a toothpick. Refrigerate for at least 2 hours or until set. Ready to serve.