Tofu Cheesecake

Tofu Cheese Cake
Vita-Mix Blender
Tofu (any kind) needs to be drained - 1/2 package
Cream Cheese - 1 package
Heavy Fresh Cream - 250cc
Live Yogurt - 150cc
Light Sour Cream - 150cc
Brown Sugar - 1/4 cup
Freshly Squeezed Lemon Juice - 2 big lemons
Plain Soy Milk - 100cc
Marshmallow - 1 cup
Gelatin - 1.5 tsp
Alkaline Kangen Water - 1 tsp


1. Leave Cream Cheese in a room temperature. Drain Tofu. You can sandwich Tofu (firm) with 2 cutting board to do so.

2. Place Tofu, Cream Cheese, Sugar, Yogurt and Sour Cream in Vita-Mix Blender. Mix well at high.


3. Squeeze lemons. Get rid of seeds. Add this to the mixture in 2.

4. Heat Soy Milk. Add Marshmallows. Add Alkaline Kangen Water to Gelatin, and stir. Add this Gelatin to the pan.

5. Filter 4 using a fine strainer, and add to the mixture in 3. Blend it for 2 minutes at high speed.

6. Pour the mixture in a deep cake mold or in a deep Tupperware. Cool it in the Fridge for about 4-6 hours.

7. Scoop it to serve. Sprinkles of white sesame seeds, dried fruits or comport of various berries go very well with this Tofu Cheese Cake.

Picture: Tofu Cheese Cake with caramel strings and Peach Comport.



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