Seriously, this blog is becoming a food blog. Might be boring to some... but I don't care!! I really enjoy doing these posts sometimes. It's a lot more fun creating something as opposed to just doing reviews!
I decided to do a dessert recipe as requested by Vernice ♥ It didn't take me long to think of one! In Japan there are two types of cheesecakes available. One is just known as cheesecake, and the other is called a rare cheesecake. The difference is simple - one cheesecake is baked whereas the other one is not. Therefore a rare cheesecake is the easiest of the two to make!! And this is almost TOO easy, but the outcome could fool anyone. It tastes amazing!
I went through some trial and error with some other recipes and played around with measurements and ingredients and came up with this cake... and because both Vernice and I are into eating healthier, this dessert has less than half the calories of a regular cheesecake! And it's better for you, because it contains TOFU! Stealthy. Feed it to someone who hates tofu and don't tell them what's in it... wait until after they have finished it all and then tell them. See how it goes.
- 9 - 11 OREO cookies
- 30g of butter, salted or unsalted
- 100g cream cheese
- 150g firm tofu
- 70g plain unsweetened yogurt
- 50mL whipping cream or heavy cream
- 55g sugar (I used cane sugar.)
- 1 tablespoon lemon juice
- 2 tablespoons matcha powder
- 5g gelatin (1 packet)
- 50mL hot water
You will also need a 15cm cake pan with a detachable bottom. If not, you can also make single portions by using small clear cups or ramekins. This would be convenient and also a cute way to present the cake!
1) Removed the cream center from the OREO cookies by scraping with a knife. It comes right off!
2) Place biscuits into a ziploc bag and break into pieces, then roll until fine with a rolling pin, being careful not to puncture the bag.
3) Pour melted butter into the bag, close, and fiddle around with it until all crumbs are well coated.
4) Line the bottom of the cake pan with parchment paper. Place contents from bag in and pack firmly into a crust.
5) Put cream, yogurt, cream cheese, tofu, sugar, lemon juice and matcha powder into a blender. Pulse until just smooth. Dissolve gelatin in 50mL of hot water, add this last to the blender. Blend again! Scrape down the sides with a rubber spatula if necessary.
6) Using a sieve or a strainer, pour everything into the cake pan. A sieve with help eliminate some of the air bubbles for a smoother cake.
7) Finally, let it sit in the refrigerator for at least 3 hours until it has settled. Cut into slices, eat it plain, or decorate it however you like! Sharing is optional. Enjoy!
Depending on how thick you like the cake crust, use less or more cookies. For a regular cheesecake crust, use unsweetened graham crackers. If you are not a fan of matcha, feel free to omit it to make a plain cheesecake, or substitute with cocoa powder for a chocolate cheesecake. Alternatively you can throw some fruits such as strawberries or blueberries into the blender to make a fruit based cheesecake! These are all delicious options!!
Hope you liked this poo ♥ Take a picture and tell me how it tastes when you've found time to try this out! PS: This is why I had to double-check if you liked matcha and tofu haha :3
As promised, I still have some Majo Majo products to review so I will do that in my next post! Mata ne ♪