MetroCaribbean Dessert: Tofu Cheese Cake

12 Jun

Dwaine Joseph shares his decadent Tofu Cheese Cake recipe with Metro Caribbean.

For the base:

175g (6oz) digestive biscuits 55g (2oz) butter, melted

Ingredients For the filling:

2 (12 ounce) packages extra firm tofu drained and cubed

½ tsp vanilla essence

1/2 tsp almond essence

1/2 tsp cinnamon

1 1/2 cup condense milk

2 egg yolk (optional)

1/3 cup flour

Juice of 1 lemon

4 tbsp double cream

 

 

Method:

Grease the sides of a 20cm (8in) spring-form tin and line the base with non-stick baking paper. Crush the digestive biscuits to fine crumbs. Stir in the melted butter and mix well. Spoon into the prepared tin and press down firmly with a metal spoon. Chill in the fridge while you make the filling. In a blender blend tofu , lemon juice and egg yolks until creamy. Pour mixture into a mixing bowl add both essence, condense milk, cinnamon and flour mix together then pour on to the biscuit base and level the surface. Bake in the oven preheated to 170°C (325ºF, gas mark 3) for 1¼-1½ hours. When cooked, turn off the oven and leave the cheesecake inside to cool, leaving the door ajar. Then carefully remove the cheesecake from the tin (if it happens to crack on top, just smooth it with a palette knife!) and dust with sifted icing sugar.

 

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One Response to “MetroCaribbean Dessert: Tofu Cheese Cake”

  1. Dwaine Joseph June 17, 2016 at 11:29 am #

    I will to thank Kenrife Matthise and the members of the Metro Caribbean Magazine to enable my Lunch and Dessert recipe to be featuring on your Lunch Menu I appreciate it so much and looking forward to do more business with you guys.

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