Although the recipe for this pistachio tofu cheesecake has been greatly adapted, the resulting cake is very soft and creamy. To lighten the tofu flavor in the cake, I deliberately add pistachios, dried cranberries and pingguo vinegar to synthesize. After all, this is a cheesecake, and of course you can't make tofu taste better than cream cheese! The cake ended up much better than expected. Most importantly, the texture is smooth and the taste is fragrant. Big love ~~
Material (A)
80g pistachios,
10g sticky rice flour,
15g dried cranberries,
(B)
200g tofu, diced,
200g cream cheese, diced ,
115ml fresh milk,
4 egg yolks,
2 Tbs. apple cider vinegar,
1 tbsp vanilla extract,
55 g sifted flour,
(C)
4 proteins,
140 g baby sugars,
method
Preheat oven to 170C.
Spread tin foil in a square cake mold and make the length of the tin foil slightly longer than the cake mold by about 1-2 inches (according to the picture).
Put the pistachios, dried cranberries and sticky rice flour A into a blender and stir into fine crumbs.
Place ingredient B into the blender in the order and continue blending until homogeneous.
Prepare another clean, oil-free blending bowl and lather the egg whites with an egg beater, then add the baby sugar and beat the egg cream (wet foaming) with the tail end bent.
Scoop out 1/3 serving of the meringue and mix it into cheese A and B batters, mix gently with an egg beater and stir the rest of the meringue along the edge of the basin with a rubber spatula to stir well.
Pour the stirred batter into the cake pan and bake in the lower and middle layers of the oven that has been preheated at 170C and filled with hot water for 50 minutes.
Once the cake is baked, take it out (don't take off the mold yet), and when it's completely cool, refrigerate it in a cold box for a few hours before enjoying it.