My exam is finally over, the most distressful moment has gone.
I'm back and hoping to update the blog more frequently.
I treated myself a piece of tofu cheesecake with red (Azuki) bean jelly.
I have used the same recipe for the tofu cheesecake, only a small twist to make it more interesting.
I used tinned sweetened red beans which I bought from a Japanese store.
Of course, any flavour will go with the tofu cheesecake, I even tried with lychee jelly.
However, light favour is recommended as tofu aroma is very delicate.
The spring has arrived & the flowers have been blossoming in the garden.
Enjoy the cheesecake & the spring!
Recipe (8" round):
20g plain flour
8g vegetable oil
Preheat oven to 180'C then grease a 6'' round cake pan.
In a large bowl, using an electric mixer, whisk egg with sugar until pale, thick & fluffy.
Sift in the flour, cut & fold gently until smooth.
Add the oil, cut & fold gently until smooth.
Fill in the prepared pan & bake for 15 min.
Remove the pan from the oven & cool on a rack.
Grease a 8" spring form pan, place the cake in the middle.
300g soft silken tofu
150g whipping cream
150g cream cheese
75g water (hot)
Dissolve gelatine in hot water, set aside.
In a large bowl, cream together tofu, cream cheese and sugar until smooth using an electric mixer.
In another bowl, whisk the whipping cream to soft peaks, then fold in the tofu batter.
Fold in the gelatine solution.
Fill in the prepared pan & refrigerate to set.
Red bean jelly:
4 tbsp tinned sweetened red (Azuki) beans
Heat water with sugar over simmering water.
Sprinkle gelatine over the water, stir until it dissolves.
Add in red beans & set aside to cool slightly.
Pour over the tofu cheese then refrigerate to set.