So I made Mango Tofu Cheesecake recently and it was quite a success! It looked and tasted pretty good, but best of all, it’s ‘healthy’. Well, I guess it can be considered to be quite healthy, having tofu in the mix and relatively lesser cream cheese (and thus, fat).
The crust is my favourite part as it’s sturdy and very caramelly. Some cheesecake recipes only require the baker to refrigerate the crust (keeping the recipes fully non-baked) but I totally prefer the baked crust version! It’s much more delicious and made my kitchen smell divine.
I adapted my recipe from Annielicious and I pretty much butchered the recipe. The recipe required 500g of cream cheese but I only had 250g! I did have Greek yogurt at that time so I substituted the same weight of yogurt to cheese. Yogurt is healthier right? To counter the additional liquid, I used more gelatin. A lot of ‘agar-ration’ involved but I think it all turned out pretty well in the end. Since I’m a rookie baker, I would advise you to use Annielicious’ cheesecake filling recipe for best results.
I didn’t have any passion fruit on hand so I used mango. I think you can follow my mango topping recipe if you find yourself in the same situation as me. That should be quite foolproof right…
So here’s my butchered version of the recipe!
Mango Tofu Cheesecake
Adapted from Annielicious
10 pcs Digestive Biscuits, crushed into crumbs
110g Unsalted Butter, melted
4 tbsp Castor Sugar
½ tsp Fine Salt
400g Silken Tofu
3 tbsp Water
250g Cream Cheese, at room temperature
250g Greek Yogurt
1 tsp Vanilla Bean Paste
½ cup Heavy Cream or Whipping Cream (about 120ml)
2 tbsp Powdered Gelatin
¾ cup Castor Sugar (about 85 grams)
MANGO JELLY TOPPING
1 tbsp Powdered Gelatin
½ cup Water
1 Mango, Pureed
For the base crust
- Preheat oven to 175 degree. Butter an 9 inch spring form pan. (Note: It’ll be neater and easier to unmould the cake with paper underneath so I recommend you doing that. I didn’t do that and it was quite messy, gotta keep the cake in the pan)
- Put digestive biscuits crumbs in a bowl, add in castor sugar, ground ginger and salt. Mix well with a fork. Add the melted butter and mix until combined.
- Transfer crumbs mixture to the prepared baking tin and press it down. Ensure it is being well pressed evenly. Bake it in the oven for 10 to 15 minutes or until golden. Let it cool completely.
For the cheesecake
- Silken tofu and 3 tablespoons of water into the processor. Blend until smooth.
- Heat heavy cream / whipping cream in a small saucepan under low fire, until cream is warm to the touch. Add powdered gelatin bit by bit and stir until dissolved. Remove from heat and let it cool.
- Add in softened cream cheese, yogurt, sugar, salt and vanilla bean paste to the tofu mixture in the food processor. Mix until fluffy and smooth.
- Add in the cream to the tofu cheese mixture and process until incorporated.
- Pour the mixture into the crust and refrigerate until set. At least 5 hours.
For the jelly topping
- Add ½ cup of water in a small pot and bloom 1 tbsp of gelatin by sprinkling it over the surface of the water evenly.
- Heat up the pot of water with low heat. Stir to dissolve the gelatin. Ensure the gelatin is fully dissolved and that the mixture does not boil.
- Once dissolved, remove pot from heat and pour in mango puree. Stir to combine.
- Gently pour the cooled mango mixture on top.
- Let it set in the refrigerator for at least 2 hours before you gently unmould it by wrapping the side of the cake with a piece of hot towel (or use blow torch if you have), and serve. (Note: I just used the back of a knife for the sides of the cake)