Yuzu Tofu Cheese Cake

This Yuzu Tofu Cheesecake is a light, creamy, and refreshing twist on traditional cheesecake. Made with silky tofu and infused with the bright citrusy notes of yuzu, it offers a delicate balance of sweetness and tang. The smooth texture melts in your mouth, while a graham cracker or nutty crust adds a delightful crunch. Perfect for those looking for a healthier, dairy-free, or Japanese-inspired dessert!
Prep Icon
Prep
1 hr
Bake
N/A
Total
1 hr
Serving Icon
Yield
5 pcs x 100 gms

Ingredients

Yuzu Tofu Cheese Cake
• Royal Victoria Cream Cheese | 51581 | 150 gm
• RedMan UHT Milk | 103602 | 100 gm
• RedMan Fine Sugar | 1416 | 60 gm
• Tofu | - | 125 gm
• Ravifruit Frozen Puree Yuzu | 66481 | 40 gm
• Gelatine Powder | 63278 | 10 gm
• Cold Water | - | 30 gm

Yuzu Tofu Cheese Cake - Flourless Crumble
• RedMan Unsalted Butter (cold) | 68328 | 30 gm
• Almond Ground | 974 | 30 gm
• RedMan Caster Sugar | 1417 | 30 gm
• BOB'S Mill Whole Grain Oat | 103927 | 30 gm
• Almond Slice with Skin | 55518 | 10 gm

Yuzu Tofu Cheese Cake - Raspberry Sauce
• IQF Raspberry | 100049 | 100 gm
• RedMan Caster Sugar | 1417 | 50 gm
• Lemon Juice | - | 30 gm

Shop This Recipe

CREAM CHEESE 2KG (#51581)

$31.00

UHT FULL CREAM MILK 3.5% 1L (#103602)

$3.10

FINE SUGAR 1KG (#1416)

$2.40

Out of stock

FROZEN PUREE YUZU 1KG (#66481)

$132.90

Out of stock

GELATINE FISH 200 BLOOM 70G (#63278)

$6.00

Out of stock

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00

Out of stock

BLANCHED GROUND ALMOND 1KG (#974)

$18.40

CASTER SUGAR 1KG (#1417)

$3.50

Out of stock

WHOLE GRAIN OAT FLOUR 20OZ (#103927)

$9.50

Out of stock

ALMOND SLICE WITH SKIN 250G (#55518)

$6.10

IQF RASPBERRY 8507 1KG (#100049)

$46.60

Instructions

Method
1. Soak the gelatine powder with cold water.
2. Double boil the cream cheese until soft.
3. Boil the milk with sugar, add to the cream cheese and tofu, mix well.
4. Add in the gelatine, use cling wrap to pack into 100g portions, and keep in the chiller.

Method
1. Mix well, then keep in the chiller.
2. Bake at 180°C for 20 minutes.

Method
1. Cook 2/3 of the IQF raspberries with sugar until thickened.
2. Add in the remaining IQF raspberries, bring down the temperature, and use.

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