How To: Tofu Cheesecake

I love my homemade baked New York cheesecake but after one slice I know its too rich for me, its so delicious but just so full on in taste. Its like I can feel my heart muscles tighten…. oh but I do love it!! So I’ve always thought about making a cheesecake that was still yummy but I didn’t feel like I was going to die (from happiness XD) from eating it.

I started doing some research (which basically means asking google) and what I found was to substitute  some of the cheese for Tofu!! Sounds a little weird right?? The yummy savory tofu in a CHEESECAKE!! Well I thought I’ll give it a try anyway, as its a no-bake cheesecake.

Here is the recipe I have decided to use out of the many that are on the internet:


For the base you will need:

150g Digestive biscuits, crushed
50g of unsalted butter

For the filling you will need:

150g Silken Tofu (the ones in the carton boxes)
250g Cream Cheese (I used marscapone for that creamy smooth taste)
30g Butter
1 Tbsp Sugar (adjust to taste, if you like things sweet then add more)
The innards of 1 vanilla pod
½ c Crème Fraiche
2 Tbsp Gelatin Powder
6 Tbsp warm water
How To:
First make your base! The digestive base is just standard, its simple. Mix your crushed digestives with the butter and press into your cake tin. Making sure it covers the base of the cake tin and its not too thin.
NOTE: I have no idea the size of the cake tin I used… I never say you must use this size…. if there is left over mixture make mini ones LOL If there isn’t enough… well you should be able to guess whether your tin is big enough or not from looking at how much mixture you have.
So what you want to do first in put the Cream Cheese, Butter and Tofu in a mixing bowl (microwave friendly).

Now mix away!!! If you are finding it a little difficult because some of the ingredients are too hard then stick it in the microwave for about 10 seconds at a time (as to not melt the butter).


As you can see from the two pictures above, as you start to mix, the mixture will look a little like vomit (I know its not a nice word to use but… thats what I thought) and then it will start to smooth out. I just used a hand mixer (before I couldn’t find the electric one!)

Once mixed in to a smooth and creamy texture, add your vanilla pod seeds and mix in.

Now take your gelatin powder and put it in the warm water… you now need to mix FAST!!! You want the gelatin to dissolve completely in the warm water, if the water has cooled down, stick it in the microwave to a few seconds and mix again REALLY FAST!! Otherwise the gelatin will just turn in to a jelly like texture!! So once dissolved, pour into the cheesecake mixture and mix.

Now pour your mixture into the baking tin. Tap the tin to smooth out and stick it in the fridge for about 4hours (ever wondered why a lot of the times when sometime has to be put in the fridge its always overnight or just 4hours).

4hours later its ready to be served!!


This was a lovely lovely cheesecake which I served with some homemade peach compote (shame I didn’t take any pictures of that).

Its perfect for those who do not like the heavy rich taste of a classic cheesecake as this one is lighter in that sense but still has all that creamy smooth cheesy rich taste without the heaviness that makes you feel guilty afterwards.


How To: Ichigo Daifuku

About a month ago now, I decided to try my hand at making Japanese confectionery  Ichigo Daifuku which in English is a Strawberry Mochi (in most cases anko/red bean paste would be used too).

So what to make this??? Read on!


100g Glutinous Rice Flour, also known as Shiratamako or Mochiko
2 tbsp Sugar
95-100ml Water
4-6 Strawberries (depending on size)
150g Anko – Sweet Red Bean Paste (this is the Japanese one, the paste is thick with whole beans and mould-able)
Katakuri Starch (potato starch), also known as Katakuriko – This is only used for dusting

1) Add the Sugar to the Glutinous flour and mix.

2) Slowly add the water and mix.

First it will seem quite hard to mix or that there is not enough water, but carry on mixing and soon it should become a mixture like the below picture:

If you really do find the consistency of the mixture a little thick add more water but little by little.

3) Now steam the mixture to roughly 15minutes (steam by placing mixture on a stand inside a pot with hot water, on high heat)

4) Now prepare the strawberries. What you want to do is wrap the strawberries with the anko paste and roll it into small balls. But because I bought the Chinese red bean paste (as the store had ran out of anko paste) it was harder to wrap as the paste was not mould-able, so I have to think of a way to do it.

First cover a small amount of red bean paste with the katakuri starch, and mould.

Make sure your hand is always dusted with katakuri starch, this is to ensure the red bean paste does not stick to the hand.

Now you can wrap the strawberry.

Roll it into a round ball, you don’t have to completely cover the strawberry, but you can if you want to.

Should look roughly like the above.

5) The glutinous rice mixture should now be ready and it is now a mochi paste, have a taste, does it taste like mochi?? Take the mixture out of the pot and give it a good mix.

6) Dust your hands with katakuri starch (the mochi is sticky and the starch will prevent it sticking to your hand) and split the mochi mixture into six pieces (or to how many strawberries you have, but make sure it’ll be enough to cover the strawberry). Place them on a plate with katakuri starch on.

7) Take a piece of the mochi, stretch and mould the mochi into round disc, remember to always have your hands dusted with starch.

(At this point my mother decided to  get in on it and took over hahaha)

7) Now wrap the strawberry with the mochi

Be careful as you don’t want to mess up the red bean paste.

Close the mould by pinching the mochi together.

8) Roll the mochi with your hands to give it a better shape and dust with katakuri starch (have you ever noticed white powder on the mochi you’ve bought in shops before? Well this is katakuir starch!)

WAAALAAAA The final product!!

Here is the best part, before you eat the mochi always cut it in half first!

Isn’t it just so PRETTY????

Hope you enjoyed this How To and let me know how you get on!!

Credit: cookingwithdog @ youtube [original recipe]

Day One Hundred and Five: Hambaaguu pt.2

Made a massive batch of hambaagus (japanese hamburgers) today!!! Why a massive batch you may think…. I can’t cook small portions!! I’ve been taught to cook in big portions even if you can’t even eat it all you can save it!!! HAHAHAHA

No I decided to make a massive batch to put in the freezer so I can dig out and cook whenever I like!!

I’ll probably post a how to some time later as well, as I did take some step by step pictures (and as always there will be the odd step here and there where I forgot to take the picture!)