This month for Secret Recipe Club I was given the blog Enriching Your Kid. Shirley is a clinical psychologist turned stay-at-home mom who chronicles her recipes and attempts to make something both delicious as well as nutritious for her family. As I strolled through her blog, I wasn’t able to figure out exactly where Shirley lives but they don’t have cream cheese! So she had to figure out how to make one of her favorite desserts without the main ingredient. Enter Strawberry Tofu Cheesecake.
Yep, cheesecake with no cheese! I was immediately curious and intrigued. I knew I had to give it a try. This is the healthiest cheesecake you’ll ever eat. The filling is mostly yogurt and tofu. That has healthy written all over it. The filling was sweet and smooth. The strawberry taste was delightful and reminded me of drinking strawberry milk. It didn’t really taste like classic cheesecake but it definitely tasted great!
Sadly, my attempt at making tofu cheesecake has fallen into the category of Flops & Fails. I attempted this recipe twice and was having some issues with my gelatin. It didn’t seem to blend in right and created little specks of gelatin pieces throughout instead of seamlessly becoming part of the filling. So that caused the filling not to set fully. I tried a second time but encountered the same issues. I would have loved to try something else from Shirley’s blog but sadly, I just didn’t have the time.
That being said, I’m sure this is just a case of “operator error” on my part. I had to make a few substitutions for products that we have here in the states versus what Shirley has used. For example, I used yogurt where Shirley used “hung curd.” That definitely could have been part of the issue. I had the thought that perhaps using cottage cheese would have worked better? So if you give this a try, let me know how it works out for you! It certainly would have been very tasty if I had been able to get it to set.
Oh, and I would have had proper garnish if Maddy hadn’t eaten all my strawberries while I was busy changing Molly’s diaper. But alas, here is a picture of my unset, barely garnished strawberry tofu cheesecake.
*What’s your latest struggle in the kitchen?
One Year Ago: Lemon Meringue Pie
Now don’t forget to go check out what all the other Secret Recipe Club members created this month!
Strawberry Tofu Cheesecake
1 1/2 cups finely crushed biscoff cookies
6 Tablespoons butter
3 Tablespoons sugar
1 can sweetened condensed milk
200 grams tofu
1 cup plain yogurt
1/3 cup strawberry puree
2 Tablespoons Lime juice
1 teaspoon lemon zest
2 Tablespoons gelatin
1/4 cup water
- Melt the butter and mix it with the Biscoff crumbs. Firmly press the crumb mixture into the base and up the sides of a 10″ tart pan with removable bottom. Freeze for an hour or until set firm.
- Sprinkle the gelatin over the water and let bloom for 5 minutes. Heat over a pan of hot water or in the microwave to dissolve the gelatin.
- Blend the tofu, yogurt and condensed milk until smooth. Blend in the cooled gelatin, strawberry puree, lime juice and lemon zest. Pour into the crust. Refrigerate until set. Garnish with whipped cream and strawberries, if desired and if your 2 year old doesn’t eat your garnish
Adapted from Enriching Your Kid