Wednesday, May 21, 2014

Mango Passionfruit Tofu Cheesecake

Amidst the busy exam markings for SA1, it was time to celebrate dearest Xiao Ping's birthday! As busy and worn out as I was, how could I give up baking something for this dear friend of mine? 

I had intended to bake a cheesecake since last week but was lacking in motivation.. Decided to do the passionfruit cheesecake for her... but she mentioned something bout "I don't mind mango or chocolate!"

So I decided to fuse the 2 fruits together. I am pretty glad that the birthday girl loved the cake.. and so did my colleagues! (: And this time round, I'm returning to my roots. I'm back with a step-by-step photograph tutorial. How do you like it? (:

Here's some of the ingredients I used...

This cake will take about 1.5 hours in all to 'bake' and I'll rate it a 3 of out 5 for difficulty. 

Mango Passionfruit Tofu Cheesecake

This recipe yields a 8" round cake

200g digestive biscuits
80g unsalted butter

250g cream cheese of room temperature
200g castor sugar
200g mango yoghurt
300g silken tofu
50g water
15g gelatin
50g mango juice
1 tsp vanilla bean paste

3 passionfruit
150g mango juice
8g gelatin

Melt the butter. I did mine by warming it up in the microwave oven on high heat for 40 seconds. 

Blitz the digestive biscuits in a food processor. Alternatively, contain it in a ziplock bag and smash it till sandy and fine using a hard object. 

Here's what I got!

Have the digestive biscuits in a bowl.

Add in the melted butter.

Mix well till you get the consistency of wet sand.

In your cake ring or baking tin with removable base, pour in the mixture.

Compact it. I used a rice scoop as flatter surfaces work better. 

Ensure that it is well compacted. Else your base will crumble easily. Set base in freezer while filling is being prepared.

To the water, add the gelatin.

Mix well. Warm up the gelatin till the granules dissolve. I did mine in the microwave oven on high for 40 seconds.

Measure the mango juice.

Here's the heated gelatin mixture. Allow it to cool to room temperature.

To the cream cheese of room temperature, add the castor sugar.

Add the tofu. For the recipe, the tofu can be in pieces at times... You may choose to mash the tofu first if you want it to be finer. 

Add the mango juice.

Add the yoghurt that is of room temperature.

Add the vanilla bean paste.

Mix on low speed for about 20 seconds or till all are mixed. 

Add in mango cubes.

Add in seeds from 1 passionfruit that has been drained. Keep the passionfruit juice for the jelly layer.

Add the gelatin mixture and mix well with a spatula. 

Remove base from freezer.

Pour in filling. Chill in freezer for 30 minutes.

Drain the other 3 passionfruits. Keep the juice and combine it with the juice kept from the filling. [If you're using the same mango juice with nata de coco as I did, you may sieve the juice here and use the nata de coco for the top of the cake]

Combine the juice from the passionfruit to the mango juice till it makes up 150g.

Add 8g of gelatin to it. Stir well and warm it till gelatin has dissolved. I did mine in the microwave on high heat for 30 seconds.

Allow the mixture to cool to room temperature. 

Ensure that the cake is more or less firm to the touch. Gently pour the juice mixture onto the cake. Return cake to freezer for another 10 - 15 minutes till jelly is set.

Be mindful of this stage as the jelly may end up freezing if left for too long in the freezer. I decorated the top of my cake with the passionfruit, a lime rose (as seen below) and yam kit kat.

Here's my lime rose!

Top the cake with the passionfruit. I melted some courverture chocolate and used it to do the writing and decoration. Keep the cake chilled and serve it chilled. 

I hope that you've enjoyed this tutorial! Have fun with this tasty cake! (:

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