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Tofu Cheesecake (recipe & pix)

 
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Thu Apr 27, 2006 9:46 am    Post subject: Tofu Cheesecake (recipe & pix) Reply with quote




Ingredients:
300g cream cheese
100g sugar
50g butter
60g milk
200g beancurd
4 eggs
20g superfine flour, sieved
20g cornflour, sieved

Method:
1) Soften cream cheese, butter and fresh milk on slow speed 1-2 minutes
2) Transfer to a small pot, add in sugar double boil till mixture is soft and smooth. Remove from heat.
3) Return mixture to the mixing bowl, add in eggs, essence and mix well.
4) Mash and sieve beancurd and add to cheese mixture.
5) Add in flours and mix till no lumps.
6) Pour into a lined 20cm round tin (wrapped in foil to prevent water seepage)
7) Steam-bake (bain-marie) at 150oC for 60-70mins.
coffee Turn out on a rack to cool and chill before serving.

Notes:
1) I used pressed tofu for this recipe. I think silken tofu may be too watery.
2) After mixing everything together, I passed it through a sieve again.
3) This cake is best eaten within 2 days as the tofu may turn sour.
4) I use SoftasSilk flour.
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Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
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ilovebaking
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Joined: 02 Mar 2005
Posts: 199

PostPosted: Thu Apr 27, 2006 9:53 am    Post subject: Reply with quote

hi rusti

would like to know what kind of tofu you use coz in ntuc there are so many types :shock:

tks for yr advice.
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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Thu Apr 27, 2006 10:04 am    Post subject: Reply with quote

ilovebaking: I use Unicurd Pressed Tofu. You can see the picture here:

http://www.unicurd.com.sg/pressedtofu.html
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Ginny

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currycraze
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Joined: 14 Jun 2005
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Location: Singapore

PostPosted: Thu Apr 27, 2006 11:00 am    Post subject: Re: Tofu Cheesecake (recipe & pix) Reply with quote

Rusti wrote:
4) I use SoftasSilk flour.


Ginny, I used to use Softasilk flour for my cakes but it's difficult to find it in the supermarkets or anywhere nowadays. island Then I switched to superfine flour or hongkong flour or cake flour. Smile

Where do you get the Softasilk flour, Ginny? Very Happy Thanks. Wink
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Sophia
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Rusti
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Location: West, Singapore

PostPosted: Thu Apr 27, 2006 11:44 am    Post subject: Reply with quote

Sophia: Like you, I was hunting high and low for the SoftasSilk. I 'stumbled' on it at the NTUC Bishan Junction 8 and quickly grab 2 boxes. That was like end of last year. Look for it at the Amercan Food section.
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Ginny

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ilovebaking
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PostPosted: Thu Apr 27, 2006 2:05 pm    Post subject: Reply with quote

hi rusti

do you think ntuc sells this tofu? can use the normal ntuc tofu?
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Rusti
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PostPosted: Thu Apr 27, 2006 2:19 pm    Post subject: Reply with quote

ilovebaking: It doesn't matter which brand of tofu so long as you buy the firm type (but not taukwa). Or you can even buy it from the wet market. It should be the type that comes in one big slab and the vendor cuts it to size for you.
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Ginny

Success is the ability to go from failure to failure without losing your enthusiasm.
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ilovebaking
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PostPosted: Thu Apr 27, 2006 2:22 pm    Post subject: Reply with quote

ok ginny tks so much... i hv got some cheese left in the fridge so i will try and let u know how it is....
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currycraze
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PostPosted: Thu Apr 27, 2006 2:47 pm    Post subject: Reply with quote

Thanks Ginny. Smile I will go & take a look there. Very Happy If I'm in luck, will be able to find it there. Wink
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Sophia
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tk.wang
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PostPosted: Sun Apr 30, 2006 12:52 pm    Post subject: Reply with quote

Hi..

Is steam-bake equilvalent to steaming??? :roll:

thanks!
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karlskrona
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Joined: 31 Dec 2005
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Location: punggol

PostPosted: Sun Apr 30, 2006 1:03 pm    Post subject: Reply with quote

steam bake is actualy baking in oven with a bowl of water inside the oven as well
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tk.wang
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PostPosted: Sun Apr 30, 2006 11:24 pm    Post subject: Reply with quote

oh in that case then i cant try out this recipe.. cos i dont have an oven yet love u

thanks!!
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she
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Joined: 12 Feb 2006
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PostPosted: Sat May 13, 2006 3:37 pm    Post subject: Reply with quote

Hi Ginny,
I am so tempted to try baking this cake. Since there isn't baking powder used, will the cake rise?
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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Sat May 13, 2006 9:57 pm    Post subject: Reply with quote

Hi She: No this does not rise as it is not your regular/normal type of butter/sponge cake. It is like the american cheesecake. Denser.
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Ginny

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mrslim2000
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Joined: 23 Sep 2005
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PostPosted: Thu May 25, 2006 11:44 pm    Post subject: Reply with quote

Hi Ginny,

I juz made this cake. Finished steaming and the moment I turned it out from the cake tin, the whole cake crushed like mashed toufu. Failed miserably. :cry: Yours look so perfect, smooth and well formed. Is it cos' I used plain flour instead of super fine flour. I couldn't find super fine flour so i tried my luck with plain flour. I bought the type of hardier toufu for deep frying type.

The taste is good and I want to try again cos' I'm sure my kids will love it. I can't stomach anything to do with cream cheese but I tried the "mashed toufu" juz now and it tasted good, light and not gelak.. Any advice for me please?
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Fri May 26, 2006 8:36 am    Post subject: Reply with quote

MrsLim2000: Sorry that your cake did not turn out the way it was supposed. But I read 'steamed'. It's not steam but baked in a bain-marie at 150degC.

Anyway, as with all cheese cakes, you have to let it cool down completely before you can turn it out as when hot/warm, the cheese is still soft.

I do not think it is because of the flour. In fact, if you are using plain flour, the structure of the cake should be firmer.

Presuming you used a bain-marie, did you wrap up the tin to prevent water from seeping into the tin and thus diluting the mixture?

The tofu that you used is correct. I too used those harder kind but pushed it though a very fine strainer/sift.

Nevermind, try again and I am sure you will succeed. Wink
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Ginny

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mrslim2000
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PostPosted: Fri May 26, 2006 8:47 am    Post subject: Reply with quote

Rusti wrote:
MrsLim2000: Sorry that your cake did not turn out the way it was supposed. But I read 'steamed'. It's not steam but baked in a bain-marie at 150degC.

Anyway, as with all cheese cakes, you have to let it cool down completely before you can turn it out as when hot/warm, the cheese is still soft.

I do not think it is because of the flour. In fact, if you are using plain flour, the structure of the cake should be firmer.

Presuming you used a bain-marie, did you wrap up the tin to prevent water from seeping into the tin and thus diluting the mixture?

The tofu that you used is correct. I too used those harder kind but pushed it though a very fine strainer/sift.

Nevermind, try again and I am sure you will succeed. Wink


OMG! I'm so embarassed. I read as "steam". I actually lined my cake tin with baking paper, poured the mixture inside and then covered with aluminium foil and steam it in the wok! Embarassed What is a bain-marie? I am really a beginner with regards to cake baking. Embarassed
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Annie Goh
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Fri May 26, 2006 9:31 am    Post subject: Reply with quote

Hi Annie. It's ok. We all make boo-boos once in a while. It is all part of the learning process.

I am not very good at explaining but I will try my best:

After putting your cake mix into the baking tin, you place this tin into another bigger tin. (Think a castle surrounded by a moat). You must have at least 2-3 inch allowance on all sides. Pour water into the bigger tin to reach halfway point of the smaller tin. Then you bake as usual. In essence, the hot water provides a gentle heat and slowly cooks the cake in the inner tin.

You will have to wrap the outside of the smaller tin with aluminium foil to prevent water from seeping in though the welding joints of the smaller tin.

Take a look at this post by Gan55 making his Pandan Sponge Cake. You can see how he does his bain marie:

http://www.kitchencapers.net/phpbb/viewtopic.php?p=23872&highlight=#23872

Perhaps you want to read a professional explanation here:

http://www.baking911.com/howto/waterbath_prepare.htm
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Ginny

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mrslim2000
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PostPosted: Fri May 26, 2006 11:15 am    Post subject: Reply with quote

Oh Ginny! Thank you very very much.

I learnt something new today. I know I will never forget my baking blunder. LOL.
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