Cheesecakes are the love of my life nowadays. These cheesecakes are made with different methods and recipes but this Japanese cheesecake when made with fresh soy milk reaches another level of flavor and taste.
This dessert is the top favorite on everyone’s list at my lace and we usually go out at weekends to have this beauty. So, I have decided to make it by myself for ease and pleasure so that I can have it like literally any time of the day.
INGREDIENTS
- 1 package graham cracker crumbs or corn flakes
- 5 tbsp unsalted butter
- 1/4 cup sugar
For cheesecake filling
- 2/3 cup heavy cream
- 3 egg whites
- 1 cup sugar
- 6 oz cream cheese
- 1 cup fresh homemade soy milk
- 3 sheets platinum gelatin
- 5 sheets golden gelatin
For garnishing
- Any kind of beery cut into pieces
Instructions to make Japnese Tofu Cheesecake
- Take a food processor and make crumbs from the graham crackers or the corn flakes.
- Add the melted butter and pulse after adding sugar to it.
- Shake well until everything is combined.
- Spoon the crumbs mixture in the silicon foil and press the foil properly.
- Take a medium-sized mixing bowl and add water to this bowl. Put in some ice cubes and immerse in gelatin sheets. Bloom for a few minutes.
- Take another mixing bowl or clean the previous one and add in the heavy cream. Beat the cream well and then refrigerate it for some time.
- Take a small saucepan and combine water along with sugar. Boil and stir constantly. Dissolve the sugar and then turn the heat off.
- Beat the eggs after breaking them in a bowl and then add in the boiled sugar mixture while hot.
- After blending the cream cheese along with the soy milk heat it up and then add the gelatin sheets and then continue to cook until well dissolved.
- Fold in the whipped cream and the cream cheese mixture into the meringue.
- Use a piping bag and after putting the mixture in this piping bag, pour it into the silicone molds. Also, add in the pressed cracker crusts.
- Freeze your poured mixture for a few hours or overnight. Add the berries on the top and your cheesecake is ready to serve!
FAQs?
How to prevent the Japanese Cheesecake from shrinking?
You can prevent the Japanese cheesecake from shrinking by maintaining the oven temperature and also the beaten eggs. If you find that your cake gets shrunk, then add only beaten egg whites instead of the whole egg.
Can we refrigerate the Japanese Cheesecake?
Yes, you can refrigerate the Japanese cheesecake. The recipe itself includes the refrigeration of 3-4 hours at least.
Japanese Tofu Cheesecake Recipe
Ingredients
- 1 package graham cracker crumbs or corn flakes
- 5 tbsp unsalted butter
- 1/4 cup sugar
For cheesecake filling
- 2/3 cup heavy cream
- 3 egg whites
- 1 cup sugar
- 6 oz cream cheese
- 1 cup fresh homemade soy milk
- 3 sheets platinum gelatin
- 5 sheets golden gelatin
For garnishing
- Any kind of beery cut into pieces
Instructions
- Take a food processor and make crumbs from the graham crackers or the corn flakes.
- Add the melted butter and pulse after adding sugar to it.
- Shake well until everything is combined.
- Spoon the crumbs mixture in the silicon foil and press the foil properly.
- Take a medium-sized mixing bowl and add water to this bowl. Put in some ice cubes and immerse in gelatin sheets. Bloom for a few minutes.
- Take another mixing bowl or clean the previous one and add in the heavy cream. Beat the cream well and then refrigerate it for some time.
- Take a small saucepan and combine water along with sugar. Boil and stir constantly. Dissolve the sugar and then turn the heat off.
- Beat the eggs after breaking them in a bowl and then add in the boiled sugar mixture while hot.
- After blending the cream cheese along with the soy milk heat it up and then add the gelatin sheets and then continue to cook until well dissolved.
- Fold in the whipped cream and the cream cheese mixture into the meringue.
- Use a piping bag and after putting the mixture in this piping bag, pour it into the silicone molds. Also, add in the pressed cracker crusts.
- Freeze your poured mixture for a few hours or overnight. Add the berries on the top and your cheesecake is ready to serve!
