Summary

No-Bake Green Tea Tofu Cheesecake takes about 45 minutes from beginning to end. One portion of this dish contains about 9g of protein, 24g of fat, and a total of 357 calories. For $1.22 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Foodista has 2 fans. A mixture of soya milk /fresh milk, cream cheese, gelatine powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so excellent. Try Green Tean and Tamarind-Marinated Tofu With Vegetables, Green Tean And Chocolate Cheesecake, and Green Tea Mousse Cheesecake for similar recipes.

Instructions

Method: Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins. Soak gelatine powder in water and leave aside for about 5 minutes. Mix green tea powder with 5 tbsp hot water. Set aside. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well. Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well. Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little. To make swirls, gently run a chopstick in circular motion. Chill cake in refrigerator for at least 4 hours or overnight. For perfect slices, cut cheesecake with a hot knife.

Ingredients

• 1 Line and grease a 8" springform cake pan
• 2 Marie biscuits, crushed
• 3 Melted butter
• 4 Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use
• 5 Pressed Tofu (momen tofu)
• 6 Gelatine powder
• 7 Water
• 8 Green tea powder mix with 5 tbsp hot water
• 9 Cream cheese (room temperature)
• 10 Natural yogurt/sour cream
• 11 Soya milk (reduced sugar)/fresh milk
• 12 Icing sugar
• 13 Vanilla extract

Directions

• 1 Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
• 2 Soak gelatine powder in water and leave aside for about 5 minutes.
• 3 Mix green tea powder with 5 tbsp hot water. Set aside.
• 4 In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
• 5 Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
• 6 Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
• 7 Mix green tea mixture to 1/4 plain filling, mix well.
• 8 Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
• 9 To make swirls, gently run a chopstick in circular motion.
• 10 Chill cake in refrigerator for at least 4 hours or overnight.
• 11 For perfect slices, cut cheesecake with a hot knife.