Try this Japanese matcha tofu cheesecake recipe
The Japanese matcha tofu cheesecake is a delightful fusion of Japan's cherished matcha and tofu, creating a creamy cheesecake texture without eggs or dairy. This dessert offers a lighter, vegetarian-friendly twist on the classic cheesecake, appealing to those seeking healthier alternatives. Its popularity has surged globally among health-conscious and traditional dessert lovers alike. Let's get cooking.
Gather the following ingredients
To make this exquisite dessert, you will need: 200 grams of silken tofu, one cup of crushed digestive biscuits (ensure they are vegan), one-fourth cup of melted coconut oil, one-half cup of granulated sugar, two tablespoons of cornstarch, 250 grams of vegan cream cheese, two tablespoons of matcha powder, and one teaspoon of vanilla extract. Ensure all ingredients are at room temperature before starting.
Preparing the crust
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix the crushed digestive biscuits with melted coconut oil until well combined. Press this mixture firmly into the bottom of an eight-inch springform pan to form your crust. Bake in the preheated oven for about 10 minutes or until slightly golden. Remove from oven and allow to cool while you prepare the filling.
Making the filling
In a blender or food processor, thoroughly blend silken tofu until it's perfectly smooth. To this, add the vegan cream cheese, granulated sugar, cornstarch, matcha powder, and vanilla extract. Blend the mixture once more until it becomes entirely smooth and free of any lumps. Finally, taste the filling and adjust the sweetness or matcha powder amount to suit your personal taste preferences.
Assembling and baking
Pour the filling into the crust in your pan, tapping it gently to release air bubbles. Bake at 350 degrees Fahrenheit for about 35 minutes. It's done when the cheesecake is set but still has a slight jiggle in the center. This step ensures a smooth and creamy texture, with the filling evenly distributed over the crust for perfect consistency.
Cooling and serving
Once baked, turn off your oven but leave the cheesecake inside with the door slightly ajar for an hour to prevent cracking as it cools gradually. Then, refrigerate for at least four hours or overnight. Serve chilled, garnished with a dusting of matcha powder on top. This Japanese matcha tofu cheesecake is an eggless, vegetarian-friendly dessert that impresses with its innovative use of tofu.
