Toufu Cheesecake

Ingredients:

1 pack of silken beancurd(the one that sale in market normally is 300g)

1 package of 250 gram Cream Cheese, softened

40ml plain low-fat yogurt

50ml Lite Soya Milk

90g Sugar

10ml lemon juice

20g of gelatin powder

15ml hot water

Biscuit Base:

100g digestive biscuit, crushed

45g butter (roughly 84g), melted

Utensil:

18cm Round Mould

Method:

1) To make crust, coarsely chop digestive biscuits. Mix with butter, and finely crush biscuits with fork.

2) Line baking pan with cling wrap(if you are using non-removable base), with slightly extending over all sides. Press biscuit mixture firmly onto the base. Store it in the freezer for 2 hours.

3) Mix gelatin into hot water. Let is set down for 5 min, and then stir it till dissolved.

4) Remove the beancurd, drain and pat dry. Pour all remaining  the ingredients into a large deep bowl. Beat mixture with electric mixer at low speed until well blended and smooth. Add in (3), mix well.

5) Take out pan of crust from the freezer. Spoon filling over crust. Use the back of the spoon to smoothen the surface of cake. 

6) Cover and refrigerate it for at least 5 hours, or until firm. 

***Tips***

1. Soften cheese at room temperature before mixing to prevent formation of granules

2. Water is rich in beancurd. The mixture will not harden if beancurd is not pat dry before mixing. Alternatively you may want to add more gelatin powder

3. If you like lemon taste, add more lemon juice. I personally feel that taste better

4. I tried to put in fridge for 5 hours but it is not firm enough, so best is put it overnight.