Tofu Rare cheesecake

 I ate tofu cheesecake the first time when I went to tofu shop at Nagatoro, and it's so delicious.

From that time, I wanted to make it too. Actually, it's very easy to make, esp. when you make the rare cheesecake one because all you have to do is mixing and putting it into the fridge, ^^. As you substitute some part of the cream cheese with silken tofu, this cheesecake is better for your health than traditional cheesecake, as tofu is lower in fat (and calories).
The texture of the cheesecake is up to your taste and the water in the tofu, you can use less gelatin for softer cheesecake, for me, I love the softer one but it can't stay at room temperature for a long time.
Serve the cheesecake with jam or fruit compote is recommended, the sweet and sour taste goes well with the creaminess of the cake.

English: Tofu Rare cheesecake
สูตรภาษาไทย: ชีสเค้กเต้าหู้แบบไม่อบ
日本語のレシピ：豆腐レアチーズケーキ
Youtube: ชีสเค้กเต้าหู้แบบไม่อบ/ Tofu Rare cheesecake/ 豆腐レアチーズケーキ

Tofu Rare cheesecake

5 (7x5 cm.) Cups 

Base
75 g ............................ Biscuits
30 g ........................... Melted unsalted butter
Cheesecake
30 ml ......................... Water
8-10 g ........................ Gelatin 
100 g ......................... Cream cheese
1/8 tsp ....................... Salt
1/2 tsp ....................... Vanilla extract
60 g ........................... Granulated sugar
200 g  ........................ Silken tofu
100 g ......................... Plain yogurt
2 tbsp ........................ Lemon juice

  Crush biscuits into fine crumbs with a rolling pin.

 Mix with melted butter.

 Divide into the cups, and level the top.

 Refrigerate until ready to use.

 Put the gelatin powder into the water.
Let it bloom for at least 5 minutes before using.

 Beat the cream cheese with salt and vanilla extract until smooth, add the sugar and beat until combined.

 Add the silken tofu into the bowl, beat to combine.

 Pour the yogurt, and lemon juice into the bowl beat to combine.

 Heat the gelatin mixture in a microwave  (360W) for 1-2 minutes, stir to melt the gelatin.
Pour into the bowl. Beat to combine.

 Pass through a sieve into a jug.

 Divide into the prepared cups.

Refrigerate for at least 3 hours before serving.

Tofu Rare cheesecake