Author: @Hu Xiaomay
From: @Bean Fruit Gourmet
Ingredients
Cream cheese/soft cheese 150 g 150 g of tender tofu
40 g caster sugar 2 tablespoons of honey (about 30 g)
1 tablespoon lemon juice 1 teaspoon of vanilla extract
Low gluten flour 20 g
Accessories
Digest biscuits or butter biscuits 80 g Black sesame seeds 20 g
40 g butter
Healthy tofu sesame cheesecake preparation steps
1. Wrap the tofu in kitchen paper and place on a sieve for about 30 minutes to remove excess moisture. New kitchen paper can be changed from time to time during this period.
2. Preheat the oven to 170°C. Apply a layer of butter or salad oil to the bottom and surroundings of the movable cake mold on the chassis and spread over baking paper.
3. Crush the cookies in a plastic bag.
4. Pour in the sesame seeds.
5. Heat the butter in the microwave until it melts (about 20 seconds), taking care not to paste it. Pour the melted butter into the crushed biscuits and stir well.
6. Pour the crushed biscuits into the cake mold and gently compact. Place the mold in the refrigerator and set aside.
7. Mix the cream cheese and sugar that have been softened at room temperature and stir until smooth.
8. Add the drained tofu and continue stirring.
9. Add the eggs one by one and stir well. Stir the eggs well each time before adding the next egg.
10. Add the following materials in turn, after mixing the previous material well, pour in the other, the first honey;
11. Vanilla extract;
12. Lemon juice.
13. Sift in the low gluten flour and stir gently to combine.
Optional step: Sieve the mixture once to remove the particles inside.
15. Pour the cake paste into a cake mold covered with biscuits, gently lift the cake mold up and beat it on the table to remove excess bubbles.
16. Bake in a preheated oven at 170°C for 25 minutes, turn to 150°C and continue baking for 30 to 40 minutes. Remove and let it cool slightly, tear off the surrounding baking paper, and then put the mold back on the cake.
17. Wrap a layer of tin foil or plastic wrap or a damp clean towel above the mold. Refrigerate for at least 2 hours after (overnight best).
18. Refrigerate for at least 2 hours (preferably overnight) off the mold and serve.
Tips
- The cream cheese should be stirred again after it has returned to room temperature. It can also be wrapped in plastic wrap and heated in the microwave for 1 minute to soften, taking care not to melt the cheese at the time temperature.
- The dehydration step of tofu is very important, otherwise the cake will be relatively wet and the taste will not be thick.
- The temperature of each oven is different and should be adjusted flexibly. If it is found that the color of the cake is too fast or over-expanding during the period, the oven temperature can be appropriately reduced by about 10 degrees or gently covered with a layer of tin foil on the surface of the mold, but also pay attention to the height of the tin foil, too low then the cake may be puffed up and glued to the tin foil during the baking process.
- Soak the knife in hot water for a while, then remove it and wipe it off with a clean towel/kitchen paper before cutting. Cakes cut out this way will be very clean. The above methods can be used when cutting a knife
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