Tofu Cheesecake mielleux

Published Mar 6, 2023 at 12:09pm ET

This cheese cake made of tofu and egg white feels as elastic as newly cooked chicken protein when it is just baked. When refrigerated in the refrigerator, it tastes almost the same as ordinary cheesecake. Its all eaten by scooping with a spoon. Its very slippery. The taste of tofu is very light and fragrant. A Dui said, "If you dont tell me there is tofu in this cake, I cant eat it at all. You have to tell me that there is tofu in it. I really have some tofu flavor.

Food Material List

1 cheese 125g
2 White granulated sugar 30g
3 Lactone tofu 90g
4 egg white 1
5 corn starch 8g

Operational steps

1 Soften the cream cheese at room temperature and add sugar.
2 Mix and stir in the same direction until soft, without caking.
3 Put tofu in and continue to stir, lactone tofu is very good stirring, beating two times will be loose, will not cake.
4 Stir in the egg white.
5 Add sifted corn starch.
6 Stir the cheese tofu solution until silky and granular.
7 Roll the Oreo biscuits and mix them with softened butter. Place them in the mould and press them slightly flat. Pour them into the cheese batter.
8 Pour hot water into the baking pan and put it on the bottom of the oven. If the mould is a living bottom, it should be wrapped in tin paper. Bake it at 200 degrees for 20 minutes before changing it to 150 degrees for 20 minutes. In order to ensure the pure white color of the cake, after 20 minutes of baking, it can be separated by tin paper sandwiched on the top of the oven.

Tips

* It is suggested to use lactone tofu, which is easy to stir.

* When demoulding, its not very easy to demould. Maybe its just egg white. If you dont put other cheese cakes in the refrigerator after they are hot baked and cooled, you will retract the demoulding slightly. This cake will stick to the mould, and you need a knife to scratch slowly along the edge to demould.

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