The post for Little Thumbs Up October: Soya Beans is here. Please go to this link to submit your posting. Thank you!
I first posted this Soya Bean Tofu Cheesecake recipe in October last year, and it still remains my favourite cheesecake recipe.
Unlike normal cheese which tends to be on the heavier side, this version is lighter because tofu replaces some of the cheese and cream. It also uses soy milk instead of milk. What we have a light and pudding-like cheesecake tinged with the fragrance of soya beans.
I dusted a layer of green tea powder on top and this gives it a light but fragrant green tea aroma with each bite. Instead of a digestive biscuit base, I've used a base of baked almond meal which is more nutritious and delicious.
I hope you'll enjoy this cheesecake as much as I do!
Soya Bean Tofu Cheesecake (8-9 inches)
Recipe from here.
- 1.5 cups of almond meal
- 3 tbsp oil
- Mix together and press onto the base of a 8-9 inches spring foam tin
- Bake at 175 degrees C for 15 mins till browned
- Remove from oven to cool down, do not remove from base