Non-Bake Tofu Red Bean Cheesecake

The fifth theme was Tofu. Actually I didn't really feel like continuing in this theme thingy because I could see the dwindling response as the weeks passed by. Eventually I did again since I had planned to try this recipe which I saw at Leisure-Cat, a very dynamic food forum in Hong Kong. Alas, I didn't do so well for this dessert because I failed to dissolve the gelatin properly and I was also quite kiasu when I used more biscuits crumbs for the base instead of the quantity called for in this recipe.



Non-Bake Tofu Red Bean Cheesecake
豆腐紅豆芝士餅 (6” cake pan)

Base:
70g digestive biscuit crumbs
40g melted butter

Red Bean Layer:
50g cream cheese
10g sugar
90g diary whipping cream
125g red bean paste
1 tbsp boiling water
3g gelatin


Method:

Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the red bean paste. Mix well. Stir in the whipped cream. Mix well.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Pour cheese mixture onto cake base.

Chill in the fridge.


Tofu Layer:
52g cream cheese
18g sugar
85g whipping cream
155g silken tofu
1 tbsp boiling water
4.5g gelatin


Method:

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the tofu. Mix well. Stir in the whipped cream. Mix well.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Spoon cheese mixture onto the red bean layer which has set.

Chill in the fridge.

Decorate the cake when it is set.

Note: I sifted the silken tofu and the Japanese canned red bean to get smoother texture. The next time I attempt this recipe, I might want to increase the amount of gelatin and use the double-boil method to dissolve all the gelatin.