Tofu Cheese Cake
13 Feb 2016
Another lovely no-bake dessert. Silky smooth tofu cheese filling sitting on a chunky, crunchy, buttery crust, what's not to like? It takes just 30 mins so isn't it about time you get started?
Makes one 210mm tray
Digestive biscuits (12 pieces)
lemon juice from half a lemon
375g Cream cheese
85g Icing sugar
3 teaspoons gelatin powder
Put digestive biscuits into a ziplock bag and crush them into fine crumbs using a rolling pin.
Melt the butter and pour it onto the biscuit crumbs. Mix well.
Pour the moist biscuit crumbs onto a springform pan, spread it evenly, then press it until the crust becomes tight and compact. place it in the fridge for about 15 mins.
Cut tofu into chunks and dry it of water as much as possible.
Once done, pour the tofu, cream cheese, lemon juice, and icing sugar into a blender and blend until obtaining a smooth consistency (30s - 1min).
Boil the water and dissolve the gelatine powder in it. Next, blend the gelatine water together with the cheese mixture until obtaining a smooth consistency.
Pour the mixture onto the pan using a sieve to remove any air bubbles. Once done, smoothen the surface and refrigerate for 4-5 hours.