Baked Tofu Cheesecake

During the Lunar New Year, I was really bored staying at home, waiting for the relatives to come over. So I decided to make a relatively healthier version of Cheesecake, Baked Tofu Cheesecake!!

Anncoo, a food blogger, has always been my source of baking inspiration:) I love her recipes and so decided to adopt her tofu cheesecake recipe.

Taken right after removing from oven

Nice cheesy color after chilled for a night :) The texture was so soft and smooth..melts in the mouth:)

Ingredients (A)
250g Silken tofu (tube form)
250g Cream cheese
5 Egg yolks
120ml Soya milk (reduced sugar)
3 tbsp Lemon juice
1 tsp Vanilla extract
70g Plain flour (sifted)

(B)
5 Egg whites
110g Caster sugar

Procedures:

• Preheat oven to 170C. Line a 9" cake tin and wrap with heavy duty aluminium foil to prevent any water from sipping into the cheesecake during baking. 
• In a food processor, blend all (A) ingredients until smooth. Put mixture in a large bowl.
• In a separate mixing bowl, beat egg white and caster sugar until semi-firm peaks form to make soft meringue.
• Use a whisk to mix 1/3 soft meringue with mixture.
• Gently fold in the rest with spatula.
• Pour mixture into cake tin and steam bake for about 50 mins at the lower rack of the oven.
• Move the cheesecake to upper rack of the oven and switch temperature to grill for about 30 seconds to one minute to get a nice golden colour on top of the cake. 
• Leave cheesecake to cool in room temperature, remove and best to chill before serve.