"Tofu Cheesecake" - nutritious, smooth and delicious, a must for home cuisine!

Tofu cheesecake

Combine thick cream, fresh yogurt, rich cream cheese chunks, icing sugar, lemon, collagen-filled gelatin and tofu, then make sure to blend into a very luscious cheesecake.

Enriched tofu with vitamins, it has a perfect jelly-like and creamy smoothness. Its calcium content has also increased by 25%, and it is rich in nutrients!

Tofu is extremely nutritious and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lutein and vitamin B6. The high amino acid and protein content makes it a good supplement to cereals. 78% of tofu fat is unsaturated fatty acids and does not contain cholesterol, known as "plant meat".

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Serving Size: 20 cm square pot

Duration: 30 minutes

Tip: Simple

Cheesecake filling:

300 g organic tofu

250 g cream cheese

200 g yogurt

300ml cream

Rock sugar 150 g

2 tablespoons lemon juice

100ml water

15 g gelatin powder

2 tsp. matcha powder (optional)

biscuits:

150 g digestive biscuits

60 g butter (melted)

20 cm (8 in) square pot

steps:

Align the bottom of the baking sheet with the baking paper.

Crush 150 g of digestive biscuits. Transfer it to a bowl and stir in 60 grams of melted butter.

Transfer the biscuit mixture to a spring pan and press into the base with force. Refrigerate in the refrigerator until ready to use.

Pour 100 ml of water into 15 g gelatin powder. Let stand for 5 minutes. Then microwave for 30 seconds until the gelatin melts.

In a blender, add 300 ml of concentrated cream, 2 tablespoons of lemon juice, 200 g of yogurt, 300 g of organic tofu, 250 g of cream cheese and 150 g of rock sugar and mix well.

Pour the gelatin mixture into the cheesecake filling and mix well.

Refrigerate for 4 h until solidified.

Cut the tofu cheesecake into thin slices, cool it and spread with a thin powder of matcha.

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