green tea tofu cheesecake recipe
Pre-heat your oven to 180C and remove your cream cheese from the fridge. In a bowl, mix together well the sugar, soy drink, vegetable oil and salt. Sift the flour, then mix in as well.
Using a rolling pin, roll out the batter on a sheet of baking parchment. Bake for 20 minutes or until nice and crispy. Leave to cool.
Sandwich your crispy biscuit between two pieces of cling film, then break it up by hitting it with a rolling pin or just your hands. Pour into a bowl and mix well with the peanut butter, making sure everything is evenly mixed.
Lightly grease your cake pan with a tiny bit of butter. Spread your biscuit mixture on the bottom of the pan, make sure it’s tightly packed down to form a solid and level crunchy layer. Depending on the size of your pan and personal preferences you may want to use slightly less or more biscuit mix.
Carefully spread red bean paste onto the biscuit base to form a thin layer of red bean paste. Leave to chill in the refrigerator.
Wrap your tofu in some kitchen roll and microwave for 30 seconds. Place a chopping board on top of the tofu to help squeeze out extra water and leave to sit for 5 minutes, then gently dry off any excess moisture.
In a bowl, whip the cream cheese until it becomes softer and runnier. Then add the sugar and mix well, then the lemon juice. Using a sieve, push the tofu through into the mixing bowl and stir in well. Finally, sift in the matcha powder.
Your filling may be looking a little bit lumpy by this point, so push it through the sieve you used for the tofu a few times to make sure it’s nice and smooth.
In a separate bowl, mix the gelatine powder with the hot water. Let the gelatine dissolve, then stir into the filling.