日式豆腐芝士蛋糕 (Japanese Tofu Cheesecake)

今天不想开烤炉，就做个简单的免烤豆腐芝士蛋糕。平时做蛋糕都很担心会不会失败，今天可以说是完全没有压力，这日式豆腐芝士蛋糕超容易的...我还自作聪明擅自改食谱了，我把奶油乳酪改成马斯卡彭奶酪，豆奶改成了酸奶。效果还不错喔！老公和小叔吃了还赞好，他说很像最近我们光顾的那家日本餐厅的甜品。他还说，如果不是亲眼看到我做这蛋糕，还以为我打包回来的...哈哈！

Ingredients:

• 300g Soft Tofu
• 15g Gelatine powder
• 70g Water
• 250g Cream cheese (room temperature)
• 200g Natural yogurt/sour cream
• 60g Soy milk/fresh milk
• 100g Icing sugar

Method:

1. Wrap tofu in kitchen towels, press out excess water from tofu by placing a heavy object on top for about 15 mins.
2. Soak gelatin powder in water and leave aside for about 5 minutes.
3. In a food processor,  blend cream cheese,  tofu, yogurt, soy milk, icing sugar till very smooth.
4. Heat gelatin powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
5. Pour the cheesecake mixture into the prepared pan.
6. Chill cake in refrigerator for at least 4 hours or overnight.