No-bake green tea tofu cheesecake

Name: No-bake green tea tofu cheesecake
Total time: 45 min
Yield: 8 servings
Ingredients: 8 servings bacon fat; 3.53 oz marie biscuits; 2.82 oz butter; 8 servings biscuits; 10.58 oz tofu; 0.53 oz gelatin; 2.47 oz water; 2 tsps matcha tea; 8.82 oz cream cheese; 7.05 oz plain yogurt; 2.12 oz milk; 3.53 oz powdered sugar; 0.5 tsps vanilla extract

A refreshing and no-bake Green Tea Tofu Cheesecake that is a perfect fit for a vegetarian diet. Ideal for serving during the summer or for a special occasion, this dessert covers 5% of your daily requirements of vitamins and minerals.

Ingredients

bacon fat

8 servings

marie biscuits

3.53 oz

butter

2.82 oz

biscuits

8 servings

tofu

10.58 oz

gelatin

0.53 oz

water

2.47 oz

matcha tea

2 tsps

cream cheese

8.82 oz

plain yogurt

7.05 oz

milk

2.12 oz

powdered sugar

3.53 oz

vanilla extract

0.5 tsps

Method

Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
Soak gelatine powder in water and leave aside for about 5 minutes.
Mix green tea powder with 5 tbsp hot water. Set aside.
In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
Mix green tea mixture to 1/4 plain filling, mix well.
Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
To make swirls, gently run a chopstick in circular motion.
Chill cake in refrigerator for at least 4 hours or overnight.
For perfect slices, cut cheesecake with a hot knife.

Nutrition:

357 kcal

Carbs

26 g

Fat

24 g

Protein

9 g

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