Recipe update with a baked tofu cheesecake.
Simple yet delicious cheesecake to enjoy without feeling guilty.
It contains relatively less cream cheese and cream, so it’s healthier and lighter.
I drizzled some sweet osmanthus, it’s dried flowers if you don’t know.
It’s very popular in Asia either as herbal tea or as flavouring in baking and pastry.
I love it so I always stock a big bag in my kitchen.
If you don’t have it, you can add lemon zest instead, it’ll be great too.
60 g digestive biscuits, crushed
30 g unsalted butter, melted
Mix all ingredients in a mixing bowl.
Toast in a preheated oven at 180°C for 10-15 min.
Once cooled, pressed into a 6" cake pan.
180 g light cream cheese
60 g sour cream
60 g caster sugar
70 g silken tofu
80 ml whipping cream
1 tbsp sweet osmanthus (or 1/2 lemon, zest only)
In a large mixing bowl, whisk cream cheese until smooth.
Blend in silken tofu until smooth.
Blend in sour cream, sugar & egg.
Blend in whipping cream.
Add in sweet osmanthus or lemon zest, mix to combine.
Pour into the prepared pan & bake in a preheated oven at 160°C for 35-40 min.
Remove from the pan & cool on a wired rack.
Refrigerate for more than 3 h or overnight before serving.