Healthy Tofu Sesame Cheese Cake

Are cheese cakes too greasy and calorie-rich? Then you must try this super healthy tofu version! Smooth tofu is added to the mellow butter cheese and soft sesame biscuit base. When I think of it, I get drunk. You dont need water bath and no protein. You can say that the success rate is very high and you can start right away. Everyone pick up your egg beater and mix it together. The recipe can be made about 18 centimeters and 7 inches in diameter. A 5.4-inch piece of cake.

Food Material List

1 Cream cheeses of cheese 150g
2 tender beancurd 150g
3 Berry sugar 40g
4 Honey 2 tablespoons (about 30g)
5 Lemon juice 1 tablespoon
6 Vanilla essence 1 teaspoon
7 Low-gluten flour 20g
8 Egg 3

Operational steps

1 Wrap tofu in kitchen paper and place it on a sieve for about 30 minutes to remove excess water. New kitchen paper can be changed from time to time during this period.
2 Preheat the oven to 170 degrees Celsius. Spread a layer of butter or salad oil on the bottom and around the movable cake mould on the chassis and spread baking paper.
3 Put the biscuits in plastic bags and crush them.
4 Pour in sesame seeds.
5 Heat butter in a microwave oven until it melts (about 20 seconds). Be careful not to paste it. Pour the melted butter into the crushed biscuits and stir well.
6 Pour crushed biscuits into the cake mould and compact them gently. Put the mould in the refrigerator freezer for later use.
7 Mix cream cheese and sugar softened at room temperature and stir until smooth.
8 Add the dried tofu and stir.
9 Add eggs one by one and stir well. Each time the egg is stirred evenly, the next egg is added.
10 Add the following ingredients in turn, mix the first ingredient evenly and then pour in another, the first honey.
11 Vanilla essence;
12 Lemon juice.
13 Sift in low gluten flour and stir gently.
14 Optional steps: sieve the mixture once to remove the particles.
15 Pour the cake paste into the cake mould covered with biscuits, gently lift the cake mould and beat it on the table to remove excess bubbles.
16 Bake in an oven preheated to 170 degrees Celsius for 25 minutes. Turn to 150 degrees Celsius and continue baking for 30 to 40 minutes. Remove it and tear off the surrounding baking paper after it has cooled slightly. Then put the mould back on the cake.
17 Wrap a tin paper or a fresh-keeping film or a wet clean towel over the mould. Refrigerate in the refrigerator for at least 2 hours (best overnight).
18 Refrigerate in the refrigerator for at least 2 hours (best overnight) and then demould.
19 In order to share the convenience and warmth of high-quality recipes, I once again opened a Wechat Public Number: May Square Food, welcome your enthusiastic attention! All the recipes are my original and repeated experiments, please rest assured that you use them.

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