No Bake Tofu-Cheese Cake

Yes, this Tofu-Cheese Cake is made without use of Oven.  It’s ideal to serve as a Dessert.

This recipe was shared by my friend Mrs. Shuwaina AL-Harrasi. But, considering a high fat content cream cheese, I go with 50-50 of low fat cheese and Tofu to reduce the net fat content of the cake.

Mrs. Shuwaina AL-Harrasi, not only shared the recipe  also, gifted me the cheese cake pan. She is an expert in pastries and capable to do in “LARGE” quantity. I asked her for a guest posting here, specially an authentic Omani cuisine. Finally, I am glad to dedicate this post to her.

   The Tofu-Cheese is placed on the base, which is made up of a crushed chocolate cookie, either from store shelf or home made. Here, I go with homemade one. You may pick one of these…..Avocado  Cookies or Ragi Cookies

 Ingredients’ for the base :  20 no’s of  chocolate cookies   ;    2 tbsp of  Butter (melted)

 Ingredients’ for the Tofu-Cheese Cake :   395 gms (1 tin)  Condenses milk    ;      150 gms of   Cream cheese low fat (Philadelphia )      ;        ¾ Cup of Whipped cream     ;      150 gms of Tofu (soft)       ;       ¼ cup of Hot water      ;       1 tbsp of  Gelatin.

Base preparation procedure:  In food processor crush the biscuits until mixture resembles like breadcrumbs. Add melted butter and process until it combined. 

Fill the mixture in to the cheese cake pan half filled by pressing firmly. Refrigerate for 30 – 45 minutes.

Now the Cake preparation: For cake, sprinkle gelatin over boiling water. Whisk with a fork until it dissolve.  Set aside to cool for 15 minutes.

Using an electric mixer, beat cream cheese, condenses milk, tofu and vanilla extract until smooth. Gradually add gelatin mixture and beat until combined. Add the whipped cream and fold well. 

Pour mixture on the biscuit base prepared earlier. Smooth the top with a spatula. Cover with cling wrap and refrigerate overnight.

Remove cheesecake from pan and serve  chill.