Baked Tofu Cheesecake

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.

Recipe (6" round):

Cheesecake base

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.

Cheesecake filling

180 g light cream cheese

60 g sour cream

60 g caster sugar

70 g silken tofu

1 egg

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.