I recently joined Kulinarya (a club for Filipino food bloggers) and for the month of June, Adora’s Box and Tita Flips chose white as the theme to coincide with the month of weddings.
So here’s a recipe I borrowed from the wonderful Kitchen M, only slightly altering her awesome cheesecake into tofu tiramisu cheesecake — what can I say, I love coffee and a bit of liquor! The spongecake also works in lieu of ladyfingers, but if I had the time, I would recommend using ladyfingers (they can be bought pre-made in grocery stores) so you can skip the sponge cake procedure.
- Preheat the oven to 350F and grease 8” springform pan with butter and line the bottom with parchment paper. Sift cake flour, baking powder and salt in a bowl and set aside.
- In a medium sized bowl, beat egg yolks and 1/3 c sugar together. When the mixture gets light in color and thick, add vanilla extract and continue to beat for another couple of more minutes.
- Gently, stir in dry mixture into the egg yolk mixture with rubber spatula. Do not over mix.
- In a large bowl, beat egg whites and cream of tartar with electric mixer on high speed until frothy. Add 2 Tbsp of sugar and continue to beat until stiff peak is formed.
- Gently, fold in 1/3 of egg whites into the egg yolk mixture and repeat the same for the rest of egg whites.
- Pour the batter into the prepared pan and bake for 10-15 minutes or until the toothpick inserted in the center comes out clean. Let it cool at the room temperature.
- When the cake is completely cooled, slice the cake horizontally into two or thirds – varying on desired thickness. (You can save the other piece for second batch or something else.)
- If you wish, clean the side of springform pan and re-attach. Leave the cake on the bottom. Pour coffee liqueur and let it soak. Prepare the cheesecake filling.
- Tip: I find that many springform pans leak after several usage. So I usually line it with a strip of wax paper all around the internal circumference. This also makes it easy to peel when the cheesecake sets. I've had the unfortunate experience of the whole cake leaking into the oven once, leaving nothing but a mess to clean up!
- In a large ceramic bowl (microwavable), add tofu, cream cheese and butter. Microwave for 5-10 seconds (x 3-4 times) to heat up a little bit at a time. (You don’t want the butter and cheese to melt completely.)
- Mix with wired whip. When mixture becomes smooth, add sugar and continue to mix. Then add Kabosu juice and crème fraiche and mix again.
- In a small ceramic bowl (microwavable) mix gelatin powder and warm water and mix well. If it’s not warm enough, microwave for 10-15 seconds. When gelatin powder is completely melted, stir it into the cheesecake mixture.
- Pour the cheesecake mixture into the prepared pan. Cover with plastic wrap and put it in the fridge for at least 4 hours. Serve chilled, dusting cocoa powder on top.
- Note: I forgot to mention that I deviated a bit from the original recipe here in terms of the gelatin. I found 2 tbsp gelatin powder on the firm side for the filling. So I cut it down by half (1 tbsp) for a fluffier texture. But it's totally up to you.