The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
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I'm a big fan of Amanda at Crumbs and Cookies and I secretly wish I can try all her recipes. Here's one.
Japanese Tofu Cheesecake makes 6 glasses
If you like your cheesecake more tangy, up the amount of yogurt but be sure to subtract the equivalent from the cream cheese and/or tofu. Similarly, feel free to increase the amount of cream cheese if you like your cheesecake cheesier, but be sure to decrease the equal weight of from the other two ingredients.
135g digestive biscuits, crushed finely 62g melted butter 150g silken tofu 100g cream cheese 50g yogurt (I used sour cream- yogurt was MIA at the moment) 50g whipping cream 50g sugar 1 tbsp lemon juice 5g powdered gelatin 50ml hot water
Mix the crushed digestives and melted butter together in a bowl. Divide the mixture equally amongst the 6 glasses.
Pour the hot water into a small bowl and sprinkle over the powdered gelatin evenly.
In a blender, combine the tofu, cream cheese, yogurt, whipping cream, sugar and lemon juice and blend until completely smooth and combined. When the gelatin has softened, pour it into the blender and blend until combined. Pour the cheesecake batter in equal amounts into the glasses. Refrigerate until set, at least 3 hours.
Credit: Crumbs and Cookies
Thursday, January 3, 2013 | 10:53 AM