Monthly Archives: March 2016

Baked Tofu Cheesecake

“Cake is the answer, no matter the question! ”

-Unknown

Tofu is one of my favorite things to eat because it’s healthy and so versatile.

Anyway, I bought this amazing Japanese dessert recipe book called 我♥和風洋菓子 (author: 福田淳子) ages ago.

The first time I saw this Baked Tofu Maple Sugar Cheesecake recipe (which was almost 8 years ago), I said to myself I had to try this recipe when I’m free. And yay, finally I’m doing this with the help of my bestie.

Since we don’t have any maple sugar and the baking pan we have is slightly bigger than what the recipe book recommends, so we’ve tweaked the recipe a little.

prep time: 20m| cook time: 3 hr, 50m (including refrigeration & cooling) | makes 12

Ingredients:

Base

  • 90g  plain sweet biscuits or wholewheat biscuits
  • 10g coconut sugar if using wholewheat biscuits
  • 30g butter, melted

Filling

  • 250g cream cheese
  • 75g  coconut sugar
  • 30g butter, melted
  • 250g extra firm tofu, drained and cubed
  • 2 eggs
  • 60ml milk or soy milk
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract (optional)

Let’s begin:

1. Process biscuits until fine. Add butter, process until combine. Press mixture over base of the baking pan. Refrigerate for 3o minutes.

2. Preheat oven to 170 degrees.

3. Beat cream cheese and mix with coconut sugar until smooth. Add butter, then tofu.

4. Beat in eggs, one at a time, then milk, lemon juice, vanilla extract and cornstarch, blend until smooth.

5. Pour filling into pan – in step 1.

6. Bake cheesecake in oven for 50 minutes, Remove from oven; cool 15 minutes or longer if require. Refrigerate 3 hours or overnight.

7. You could sprinkle some icing sugar on just before serving to complete the look.

Blueberry Pancakes

“You are a smart cookie. A wise chocolate cake. A brilliant pancake.”

-Roy Woodman

Sat morning, breakfast, healthy, best, perfection…You deserve coffee & pancakes! Period!

Processed with Rookie Cam

prep time: 15m| cook time: 25m | makes 2

Pancake recipe from previous post (added blueberries and icing sugar) – Homemade style pancakes

Side dishes ~ let’s begin: 

Roasted eggplant :

  • 1/2 large eggplant, cut into cubes.
  • Preheat oven to 325F/180C degrees, brush eggplants with olive oil and put in oven to grill until soft.
  • Add sesame dressing and spring onion to plate, season with salt and pepper if needed.

White button mushroom salad :

  • 6-7 white button mushrooms, cut into medium to thick slices.
  • 1 garlic clove, chopped
  • Spring onion, chopped (optional)
  • 1 tablespoon olive oil / butter
  • Heat pan with medium to high heat, add oil/butter, garlic, then mushroom, stir till slightly golden brown on the edges of the mushrooms, season with salt and pepper. Add spring onion to plate.

Mumbling…

“Maybe you are so focused on how everyone else perceived you, that you no longer know who you are. And that’s too bad, cause if you could only see what I see.” 

Sometimes…I get bothered by many of the same things but perhaps for different reasons. Was it worth it?

No, not really, as most of the time, it’s almost like this was a foreseeable outcome. I thought I’ve made my peace with it – decided that it’s not worth it to me or it’s out of my control.

But if the signs were visible, the outcome was just so predictable, why does it still bother me when finally facing the music? It makes me wonder…

Could it be me? Was I just crossing my fingers to let it happen while hoping this time would be a different outcome?