This Yuzu Tofu Cheesecake is a light, creamy, and refreshing twist on traditional cheesecake. Made with silky tofu and infused with the bright citrusy notes of yuzu, it offers a delicate balance of sweetness and tang. The smooth texture melts in your mouth, while a graham cracker or nutty crust adds a delightful crunch. Perfect for those looking for a healthier, dairy-free, or Japanese-inspired dessert!

Prep

1 hr

Bake

N/A

Total

1 hr

Yield

5 pcs x 100 gms

Ingredients

Yuzu Tofu Cheese Cake
• Royal Victoria Cream Cheese | 51581 | 150 gm
• RedMan UHT Milk | 103602 | 100 gm
• RedMan Fine Sugar | 1416 | 60 gm
• Tofu | [Not Provided] | 125 gm
• Ravifruit Frozen Puree Yuzu | 66481 | 40 gm
• Gelatine Powder | 63278 | 10 gm
• Cold Water | [Not Provided] | 30 gm

Yuzu Tofu Cheese Cake - Flourless Crumble
• RedMan Unsalted Butter (cold) | 68328 | 30 gm
• Almond Ground | 974 | 30 gm
• RedMan Caster Sugar | 1417 | 30 gm
• BOB'S Mill Whole Grain Oat | 103927 | 30 gm
• Almond Slice with Skin | 55518 | 10 gm

Yuzu Tofu Cheese Cake - Raspberry Sauce
• IQF Raspberry | 100049 | 100 gm
• RedMan Caster Sugar | 1417 | 50 gm
• Lemon Juice | [Not Provided] | 30 gm

Instructions

**Method**
1. Soak the gelatine powder with cold water.
2. Double boil the cream cheese until soft.
3. Boil the milk with sugar, add to the cream cheese and tofu, mix well.
4. Add in the gelatine, use cling wrap to pack into 100g portions, and keep in the chiller.

**Method**
1. Mix well, then keep in the chiller.
2. Bake at 180°C for 20 minutes.

**Method**
1. Cook 2/3 of the IQF raspberries with sugar until thickened.
2. Add in the remaining IQF raspberries, bring down the temperature, and use.