I’m sure a lot of cheesecake lovers would turn up their noses at a tofu cheesecake, and some would even go further and shun tofu as the work of the devil, while others wouldn’t hesitate to denounce me to the cheesecake security council and have me arrested. I’m resisting the pressure, friends, because i believe that.. err.. with great recipes comes great responsibilities (I heard that in Spiderman.. i think).
Even though tofu doesn’t appear too often in this blog let it be known that i’m tofu friendly and after seeing great versions of tofu cheesecake in popular blogs like Kitchen-M and Manggy , and sampling a great one at Morimoto in NYC a few weeks ago, i decided right there on the spot the world needs one more tofu cheesecake recipe: mine. Why mine? err.. I don’t know, just felt like saying that.
Sure it does sound healthy, and you might be tempted to have two slices (or in this case.. cubes) instead of one but you might want to think it again, friends. It contains what i would call a healthy dose of cream cheese as well as tofu. What makes this tofu cheesecake different? Well for one… it’s the softly set fresh passion-fruit juice that goes on top giving it that exotic tang and that cool look. For two, it’s not baked. Which means it’s easy. And surprisingly enough, it’s delicious too.
Now you don’t have to believe me. Unless you try it.
Passion-Fruit Tofu Cheesecake
- serves 8
Graham crackers crust:
- 12 Graham crackers, crumbs
- 4 ounces butter, melted
- 4 tablespoons sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Tofu Cheesecake Recipe:
- 14 ounces silken tofu
- 16 ounces cream cheese, at room temp’
- 2 tablespoons passion-fruit juice
- 1 Tahitian vanilla bean, split and scraped
- 1/2 cup heavy cream
- 2 1/2 teaspoons powdered gelatin
- 3/4 cup sugar
- 4 fresh-ripe passion fruits, juiced and some seeds reserved
- 1/2 teaspoon powdered gelatin
Graham crackers crust:
- Preheat the oven to 350’F. Butter an 8-inches baking dish or ring. If using a ring line the bottom with aluminum foil and place on a baking tray.
- Put the graham crackers crumbs in a bowl, add the sugar, ground ginger and salt and mix with a fork. Add the melted butter and mix it in until combined. Transfer the mixture to the prepared dish and press it down in an even layer. Bake until golden 10 to 15 minutes and let it cool completely.
- Put the silken tofu, the 2 tablespoons of passion fruit juice in a food processor and mix until smooth.
- Put the heavy cream in a small saucepan and heat it until warm to the touch. Add the powdered gelatin and stir until dissolved. Remove from the heat.
- Put the softened cream cheese, sugar and salt and vanilla seeds in the bowl of a kitchenaid and beat until fluffy. Fold in the cream and the passion-fruit tofu mixture until incorporated. Pour into the crust and refrigerate until set. At least 6 hours.
- Strain the passion-fruit juice and place in a small saucepan over low heat. Add the powdered gelatin and stir until dissolved. Remove from the heat and let it cool. Meanwhile rinse some of the passion-fruit seeds and place on top of the set cheesecake. Pour the passion-fruit mixture on top and let it set in the refrigerator for at least one hour.