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| Mandarin orange tofu cheesecake |
300g silken tofu
250g cream cheese
200g icing sugar
200g thick dairy cream (normally use: natural
plain yogurt)
50g full cream milk (used 60g cos cream was
too thick)
12g gelatin powder
50ml hot water
200g oreo biscuits
80g melted butter
90g orange flavour gelatin
200ml hot water
100ml cold water
Sliced mandarin oranges, remove seeds
BISCUIT
BASE
1.
Crush the oreo biscuits into
fine crumbs in a 2 plastic bags (provide double layer).
2.
Melt butter in a bowl. Pour
into double layer bag and shake with biscuit crumbs to mix butter evenly.
3.
Press crumbs tightly onto cake
pan (with removable base) using the base of a shot glass cup. Leave baking pan
in the freezer until required later.
TOFU
CHEESECAKE
4.
Dissolve and stir gelatin
powder and 20g orange flavour gelatin in 50ml water. (might want to add more orange flavour gelatin cos can’t taste the
orange OR omit the orange gelatin completely, use 15g normal gelatin and add 1
tsp vanilla essence instead)
5.
Empty the tofu cheesecake
filling ingredients into a large bowl. Use an electric mixer and mix until well
combined. Add dissolved gelatin mixture at the end and mix thoroughly. Pour
tofu cheesecake mixture into cake pan and place in refrigerator.
6.
When cheesecake is refrigerated
until only slightly firm, put sliced oranges on top (press ½ orange into
cheesecake to prevent it from floating later).
7.
Dissolve remaining orange
flavour gelatin in 200ml hot water. When dissolved, add in 100ml cold water. I dissolved additional 1g gelatin (can
omit this 1g). Leave to cool down a little.
8.
Remove cheesecake from freezer.
Pour orange gelatin mixture into pan and refrigerate for at least 4hrs.
