Rare Tofu Cheesecake

The reason why I decided to make this was because of this caged Rare Tofu Cheesecake from Sun With Moon Japanese Dining at Wheelock.

It was $6.50++ for a slice like that.

Personally I think its overrated.

SO I DECIDED to make ONE myself.

Using Mainly Tofu, Cream Cheese, Whipping Cream

I think I did great for my first attempt.!

I always love first trial.

It's exciting.

Usually I spent large amount of my free time looking for recipes, pictures and watching youtube video. After looking at afew I decide upon using Cooking With Dog- a Japanese chef that I follow on youtube!.

Her recipe is very simple and straightforward. that's why I love it!

150g Biscuits ( I used Digestive )

70g Melted Butter

100g Whipping Cream

200g PlainYogurt

100g Icing Sugar

200g Soften Cream Cheese

300g Tofu

2Tbsp Lemon Juice

10g Gelatin Powder
100g Hot Water

Method

• Wrap the tofu in 2-3 pieces of kitchen towel, press out water in it by placing heavy object (half filled water bottle) on it. Do these for 10 minutes.
• Combine Crushed biscuit crumbs with the melted butter. Press it down firmly onto the base of the springe pan. Chill it in freezer before using.
• Soak the gelatine powder in hot water and leave it aside - do not stir-
• In a food processor, blend cream cheese, tofu, yogurt, sugar and lemon juice. Making sure its smooth w/out lumps. Then add in gelatine mixture (make sure no sticky lumps) into cheese mixture and blend again for 3seconds.
• Pour the mixture into the prepared tins w biscuits at the bottom. Chill at least 6 Hours or overnight before serving. Run a hot knife to release the side of cake from the pan.
• To have clean cut of the cake slices, use a hot knife and clean the knife after each cut.

I am SUPER pleased with this cake. My brother and his gf who are BIG fan of cheesecake is saying that its very very nice! hahhah wanna faint when I heard my bro compliment me (he rarely do that) This was like the second time I heard from him. First, was the Banana Chocolate Cupcakes that he always ask me to bake.

Japanese Soufflé CheeseCake

So I made Japanese Soufflé Cheesecake the other day. It uses steam baking method which mean the oven has water in tray which creates steam- That is a more gentle way of baking so that the cake wont crack and puff up too high. I have made this cake before, this time I am giving another go. This recipe uses more a lot more milk than my previous one. Wonder how that would that turn out. The method is also slightly different. This recipe requires heating on stove and mix the flour mixture before egg yolks goes in. Its like a custard recipe steps. But anyway I am trying it as the picture in Anncoo blog looks really awesome! 

Recipe  for Japanese Soufflé Cheesecake adapted from

http://www.anncoojournal.com/2010/07/repost-japanese-cotton-cheesecake_25.html

265g Milk



85g Butter
250g Cream Cheese (Soften)
40g Plain Flour
35g Corn Flour
7 Eggs (Separated)
3/4 Tsp Cream of Tar Tar
125g Caster Sugar
2Tsp Vanilla Extract
2Tbsp Lemon Juice

Method

• Place Cream Cheese, butter and Milk in a Pot over medium heat. (to melt the cheese)
• Whisk until there are no lumps!! Very important, as cream cheese tend to have tiny tiny lumps.
• Then add the flour mixture and whisk until smooth. Remove from heat and stir in the yolks.
• Beat the eggs whites in another bowl until foamy, add cream of tar tar followed by sugar.
• Beat until stiff peaks are formed. Add whites into yolk mixture in 3 additional folding in gently.
• Pour the batter into prepared spring form pan lined w parchment paper at the bottom.
• Bake for 1 hour and 10Mins in a water bath. Cover the cake with foil at 40mins mark to prevent too much browning at the top.
• Allow the cake to cool in pan, cake best served chilled!! =)

I love the light cheesy taste this recipe gives.

The texture and consistent is really thumb up too.

I brought it over to school to let my friends have a taste, glad they love it! =)

Happy-

Japanese Cheesecake!

! Boy I am excited. One of the favourite dessert I had in Japan was their oh so famous cheesecake. Been craving for them for sometime in fact. Their sponginess and lightness is out of this world!.
I remember followed the queue of one of the outlet at a subway station. Takeaway a whole 6" cake and finishing it one shot (with the help of my bf of cause!)  =)

So why not try bake one myself!!
so I found this recipe online, looks pretty great!

Recipe adapted from
http://muffinsareuglycupcakes.wordpress.com/2010/04/04/japanese-cotton-soft-cheesecake/

Japanese Cheesecake

150g caster sugar
7 egg whites

1/4 tsp cream of tartar

6 egg yolks

50g butter
250g cream cheese (rm temp)
100 ml fresh milk

1 tbsp. vanilla extract
1 tbsp. lemon juice ( I didn't add this )

60g cake flour
20g cornflour
1/4 tsp salt

Mixture of cream cheese, butter and milk to be whisk until pale and light (no lump)

Then add in egg yolks.

Lastly sieve in the flour mixture. 

Next whisk the egg whites until stiff peak and shiny.

One of the simple test if your egg whites are done. Lift them, high UP!. Upside down.

Trust me if you beat till the right consistency

They won't fall off at all.!

My cake tin isn't big enough to contain this huge batch. Hence the leftover are in my cupcakes liner! 

One of the reason I bake is cause I love the fragrance of cooking filling up my room.

you know you did something right when it smell so damn awesome!

 Run a flat spatula around the cake tin to release the cake.

So HAPPY. ;D

* allow cake to cool slowly in oven when it's done

otherwise it might shrink and have wrinkles... ;) *

I know my mummy will LOVE this cake. No doubts.

#1 attempt success!!