Friday, November 30, 2012

Silk Tofu Cake

A friend brought a "tofu cheese cake" to my house in Japan except that when I ate it, it was unlike the thick heavy cheese cake I was used to eating. Instead it was soft and light. For these sinfully rich holidays ahead, you might find this a useful recipe to try. It is light, creamy, and it has a zesty lemon flavor that blends well with the creaminess of the tofu. Use silk tofu for its smooth texture. I have adapted the recipe below for the American cook based on my friend's recipe from Japan.

Silk Tofu Cake

Silk Tofu Cake

Adapted from Takemi’s recipe

Silk Tofu, Drain thoroughly, 1 block (~13 oz/382 gm)
Graham crackers, 2.8 oz (~12 crackers), crushed
Granulated sugar, 1 tsp
Melted Butter, 4 Tbsp
Unflavored Gelatin, 2 packages (½ oz/14 gm)
Water, 4 Tbsp
Organic lemons*, 2 zest & juice
Granulated sugar, ⅓ cup
Whipping Cream, 1 cup
Springform pan ~18 cm/ 7-inch circle
Food processor

What to do
  1. Drain the tofu and set it aside on a rack to continue draining.
  2. Prepare Crust: Combine graham crackers, sugar, and melted butter into food processor (or in a plastic bag) and combine until fine. Press into springform pan. Place into freezer to harden for 15 minutes. 
  3. Mix together gelatin and water and allow to soften, about 5 minutes. 
  4. Zest the lemons. Cut the lemons in half. Juice the lemons. Mix lemon zest, lemon juice, and sugar in a pot. Over medium heat, bring to a boil and stir until the sugar is dissolved-- it must come to a boil. Remove from heat and allow cool about 5 minutes. Stir in the softened gelatin.
  5. Process the tofu until smooth in a blender or food processor. Add the lemon mixture and scrape down the sides with a spatula. Repeat x 3. Add the whipping cream. Mix and scrape down x 3. When the consistency is thoroughly mixed and very smooth, pour the mix into the crust. Cover with plastic wrap to protect from odors. Chill in the fridge about 3 hours, until set. 
  6. To serve, remove from pan, slice-- keep the knife clean by wiping it off after each slice. Serve with garnish such as a dollop of whip cream, fruit sauce, mint leaf, or lemon rind twist.
*Organic fruit is suggested when eating the rind.

No comments :

Post a Comment

All comments are moderated & word verification is on to check for humans: