Silk Tofu Cake

A friend brought a "tofu cheese cake" to my house in Japan except that when I ate it, it was unlike the thick heavy cheese cake I was used to eating. Instead it was soft and light. For these sinfully rich holidays ahead, you might find this a useful recipe to try. It is light, creamy, and it has a zesty lemon flavor that blends well with the creaminess of the tofu. Use silk tofu for its smooth texture. I have adapted the recipe below for the American cook based on my friend's recipe from Japan.

Silk Tofu Cake

Silk Tofu Cake

Adapted from Takemi’s recipe

Ingredients
Silk Tofu, Drain thoroughly, 1 block (~13 oz/382 gm)
Graham crackers, 2.8 oz (~12 crackers), crushed
Granulated sugar, 1 tsp
Melted Butter, 4 Tbsp
Unflavored Gelatin, 2 packages (½ oz/14 gm)
Water, 4 Tbsp
Organic lemons*, 2 zest & juice
Granulated sugar, ⅓ cup
Whipping Cream, 1 cup

Equipment
Springform pan ~18 cm/ 7-inch circle
Food processor

What to do

1. Drain the tofu and set it aside on a rack to continue draining.
2. Prepare Crust: Combine graham crackers, sugar, and melted butter into food processor (or in a plastic bag) and combine until fine. Press into springform pan. Place into freezer to harden for 15 minutes. 
3. Mix together gelatin and water and allow to soften, about 5 minutes. 
4. Zest the lemons. Cut the lemons in half. Juice the lemons. Mix lemon zest, lemon juice, and sugar in a pot. Over medium heat, bring to a boil and stir until the sugar is dissolved-- it must come to a boil. Remove from heat and allow cool about 5 minutes. Stir in the softened gelatin.
5. Process the tofu until smooth in a blender or food processor. Add the lemon mixture and scrape down the sides with a spatula. Repeat x 3. Add the whipping cream. Mix and scrape down x 3. When the consistency is thoroughly mixed and very smooth, pour the mix into the crust. Cover with plastic wrap to protect from odors. Chill in the fridge about 3 hours, until set. 
6. To serve, remove from pan, slice-- keep the knife clean by wiping it off after each slice. Serve with garnish such as a dollop of whip cream, fruit sauce, mint leaf, or lemon rind twist.

*Organic fruit is suggested when eating the rind.

A friend brought a "tofu cheese cake" to my house in Japan except that when I ate it, it was unlike the thick heavy cheese cake I was used to eating. Instead it was soft and light. For these sinfully rich holidays ahead, you might find this a useful recipe to try. It is light, creamy, and it has a zesty lemon flavor that blends well with the creaminess of the tofu. Use silk tofu for its smooth texture. I have adapted the recipe below for the American cook based on my friend's recipe from Japan.

Silk Tofu Cake

Silk Tofu Cake

Adapted from Takemi’s recipe

Ingredients
Silk Tofu, Drain thoroughly, 1 block (~13 oz/382 gm)
Graham crackers, 2.8 oz (~12 crackers), crushed
Granulated sugar, 1 tsp
Melted Butter, 4 Tbsp
Unflavored Gelatin, 2 packages (½ oz/14 gm)
Water, 4 Tbsp
Organic lemons*, 2 zest & juice
Granulated sugar, ⅓ cup
Whipping Cream, 1 cup

Equipment
Springform pan ~18 cm/ 7-inch circle
Food processor

What to do

1. Drain the tofu and set it aside on a rack to continue draining.
2. Prepare Crust: Combine graham crackers, sugar, and melted butter into food processor (or in a plastic bag) and combine until fine. Press into springform pan. Place into freezer to harden for 15 minutes. 
3. Mix together gelatin and water and allow to soften, about 5 minutes. 
4. Zest the lemons. Cut the lemons in half. Juice the lemons. Mix lemon zest, lemon juice, and sugar in a pot. Over medium heat, bring to a boil and stir until the sugar is dissolved-- it must come to a boil. Remove from heat and allow cool about 5 minutes. Stir in the softened gelatin.
5. Process the tofu until smooth in a blender or food processor. Add the lemon mixture and scrape down the sides with a spatula. Repeat x 3. Add the whipping cream. Mix and scrape down x 3. When the consistency is thoroughly mixed and very smooth, pour the mix into the crust. Cover with plastic wrap to protect from odors. Chill in the fridge about 3 hours, until set. 
6. To serve, remove from pan, slice-- keep the knife clean by wiping it off after each slice. Serve with garnish such as a dollop of whip cream, fruit sauce, mint leaf, or lemon rind twist.

*Organic fruit is suggested when eating the rind.