Monday, August 24, 2015

开心果豆腐芝士蛋糕 Pistachio Tofu Cheesecake

Whilst I frequently heard from my dharma sisters on the use of tofu as one of the substitute to eggs in  vegan baking, I have yet to personally try it until several days ago after realizing I had overstock on tofu. With the expiry date drawing near, I finally embark on my maiden attempt by adapting this recipe from a vegan version to this non vegetarian cheesecake.
虽然我经常多次从师姐妹那儿听说有关于採用豆腐来取代鸡蛋来做素蛋糕,我却都没正式去尝试。一直到有一天,无意中在冰箱理找到即将要过期的豆腐干后才乖乖的下手尝试。这份蛋糕食谱是从一份全素豆腐乳酪改做成今天这份好吃即非素原料的芝士蛋糕 。

Why not follow the original vegan recipe completely? Reason because, I do not have access to certain  ingredients required in that recipe.
为什么不干脆依照素版蛋糕食谱来做呢? 其实啊,主要的原因是我这里找不到许多原著所采用的材料。

Despite the adaptation, the cake turned out soft and creamy. To reduce the distinct tofu taste, I have added in ground pistachio nuts, cranberries and apple cider vinegar. After all, this is a cheesecake hence it should not let the taste of tofu overpower it.

The cake turned out much better than anticipated. On top of that, it is smooth and creamy. They all love it!


Pistachio Tofu Cheesecake

Ingredients 材料 (A)

80g Pistachio Nuts 开心果
10g Rice Flour 粘米粉
15g Dried Cranberries 蔓越莓干

200g Firm Tofu 豆腐, cubed 切丁
200g Cream Cheese 奶油乳酪, cubed 切丁 
115ml Fresh Milk 鲜奶
4 Egg Yolks 蛋黄
2 Tbsp Apple Cider Vinegar 苹果醋
1 Tsp Vanilla Extract 香草精
55g Plain Flour (sifted) 过筛的面粉

4 Egg Whites 蛋白
140g Castor Sugar 幼糖

Method 做法

Preheat oven to 170C degrees.

Line an 8-9" fixed based square cake pan with parchment paper or heavy duty aluminum foil with 1-2 inch overhang over the sides (as per picture).

In a food processor grind (A) pistachio nuts, cranberries with rice flour until fine crumbs.

Add ingredients (B) in sequence and continue blending until combined.

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar and continue beating until soft peaks stage.

Transfer 1/3 of the beaten egg whites into the (A) & (B) mixture and use a hand whisk to gently combine. Fold in the balance meringue to the batter with a spatula until incorporated.

Transfer the cake batter into the prepared cake pan. Steam bake at the lower rack of the oven at 170C degrees for 50 mins.

Allow cheesecake to cool at room temperature. Unmould cake and refrigerate until ready to serve. Best eaten chilled.

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