Cheesecake is my number 1 dessert. Sadly we do not have cream cheese; the most important ingredient in cheesecake easily available here. If I do find it, its mostly very highly priced. Finally I found this fantastic recipe not only using tofu for cream cheese, but all in all a very healthy cheesecake! This recipe is my FB friend Caroline's. Her original recipe is Kiwi Tofu Cheesecake. You will find it here. I prepared this for my girl's birthday and since her favourite fruit is strawberry, I used strawberries instead of Kiwi. Caroline is a very versatile baker and conducts baking classes in Bangalore. This month she is conducting baking classes for kids. If any of you are keen to get your kiddies to bake, you can contact her at firstname.lastname@example.org
Strawberry Tofu Cheesecake
Pan- Loose bottomed flan pan 10inches diameter or 2 small pans.
200gms Marie or any digestive biscuits/crackers
1can Condensed milk
1cup thick or hung curd
1/3cup strawberry crush
2tbs Lime juice
1tsp lemon rind
1/2 cup Whipping cream
Few drops of strawberry crush
2tbs strawberry crush
- Crush the biscuits fine in a mixer. Melt the butter and mix in the biscuit powder. Pat this onto the base and sides of the pan. Freeze for an hour or until set firm.
- Soak gelatine in water for 5 mins. Heat over a pan of hot water or in the microwave to dissolve the gelatine. Blend the tofu, curd and condensed milk till smooth. Blend in the cooled gelatine, strawberry crush and lime juice. Pour this over the set base. Sprinkle the lime rind onto it. Refrigerate till set.
- Heat the cornflour and crush in the microwave for a minute or over the stove top for 5 mins till thick.
- Cut the strawberry and place over the cheesecake. Put some droplets of crush over the cake. Whip the cream till stiff and pipe over the cake. Pour the glaze over the strawberry. Chill for another hour.