Tofu cheesecake? Yes, it's real! It instantly became one of my favorite cheesecakes the moment I've tried it. Since it's not very easy to find, I'm recreating it. The tofu lends some texture to the cheesecake as no-bake cheesecakes sometimes end up like a panna cotta. It also gives the cheesecake another layer of flavor.
Start by making the crust. Process the graham crackers, sugar, and nutmeg in a food processor until graham crackers are powdered. Drizzle in the butter and pulse until the crumbs combine. Transfer to a springform pan and flatten using a spoon.
Dissolve the gelatin in milk then heat just until it's about to boil. Transfer the gelatin and milk mixture to the blender then add in tofu, cream cheese, and sugar. Blend until fully combined.
Pour half of the cream cheese filling to the springform pan if you wish to create marble pattern. Otherwise, just blend in the Matcha powder at this stage.
Add in the Matcha powder to the blender with the remaining half of the cream cheese filling then blend until there are no specks of Matcha powder is visible. Pour in the Matcha cream cheese filling into the springform pan. There's no right or wrong way to do it. Concentrate in the middle or pour more around the sides. Whatever your creative mind tells you to do, go for it!
Swirl around a spatula or spoon to create marble patterns. Do not overdo it as the white cheesecake filling might totally get mixed into the Matcha cheesecake filling and disappear.
Refrigerate the cheesecake for about 4 hours or until it fully sets. Enjoy!
Start by making the crust. Process the graham crackers, sugar, and nutmeg in a food processor until graham crackers are powdered. Drizzle in the butter and pulse until the crumbs combine. Transfer to a springform pan and flatten using a spoon.
Dissolve the gelatin in milk then heat just until it's about to boil. Transfer the gelatin and milk mixture to the blender then add in tofu, cream cheese, and sugar. Blend until fully combined.
Pour half of the cream cheese filling to the springform pan if you wish to create marble pattern. Otherwise, just blend in the Matcha powder at this stage.
Add in the Matcha powder to the blender with the remaining half of the cream cheese filling then blend until there are no specks of Matcha powder is visible. Pour in the Matcha cream cheese filling into the springform pan. There's no right or wrong way to do it. Concentrate in the middle or pour more around the sides. Whatever your creative mind tells you to do, go for it!
Swirl around a spatula or spoon to create marble patterns. Do not overdo it as the white cheesecake filling might totally get mixed into the Matcha cheesecake filling and disappear.
Refrigerate the cheesecake for about 4 hours or until it fully sets. Enjoy!
| Prep Time | Total Time | Yield |
| 20 mins | 4 hours 20 mins | 1 9" cheesecake |
Ingredients
Cheesecake Filling
- 2 packs 250g cream cheese
- 1 350g extra firm or medium firm tofu
- 2 tbsp Matcha powder
- 1 ½ cups milk
- 1 cup sugar
- 2 sachets 7g gelatin powder
Crust
- 200g graham crackers
- ¼ cup butter, melted
- 2 tbsp sugar (optional)
- ¼ tsp nutmeg (optional)
Instructions
- Preheat oven to 350ºF.
- Prepare the crust by processing the graham crackers, sugar, and nutmeg in a food processor. Drizzle in the melted butter then continue to process until everything is combined. Transfer to 9" springform pan then level with a spoon. Bake for 12 minutes. Set aside and let cool completely.
- Add in the 2 sachets of gelatin powder in milk then heat until it just starts to boil. Transfer to blender and add in cream cheese, tofu, and sugar then blend until fully combined.
- Transfer half of the cream cheese mixture over the crust. Add the Matcha powder to the remaining half of the cream cheese mixture then blend until there are no more visible Matcha lumps. Pour over the plain cream cheese mixture.
- Create marble patterns by gently swirling spatula or spoon in the cream cheese mixture. Chill for 4 hours or until it fully sets.
- Slice and serve.
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