Tofu and apricot cheesecake(with recipe)

不論係以前定而家，我最鐘意係圖書館借既書都係食譜。人家嘛，總是說，去圖書館只是會借這些圖多過字的食譜。而家嘛，身為準家政老師，借食譜都變得理所當然。這個食譜就是出自我在教院圖書館借的一本書呢！

豆腐芝士蛋糕聽得多，這個加了桃的，就沒有見過，也就試試吧！

雖然是焗的芝士蛋糕，但質感也不是硬硬的。

味道? 普通吧！

 

Ingredients:

60g digestive biscuits

30g melted unsalted butter

Canned apricots

 

Filling:

200g cream cheese

7tsp unsalted butter

100g sugar

1egg, beaten

1/2 cake soft tofu

2Tbsp lemon juice

2Tbsp all purpose flour

2Tbsp cornstarch

 

Directions

1.      in a large bowl, blend melted butter and curshed digestive biscuits.

2.      press crust mixture into the pan, using the back of a spoon. Refrigerate about 30 minutes.

3.      make filling. In a bowl, mix softened cream cheese and butter. Whisk until smooth, and then stir in sugar.

4.      when the mixture turns light in color, add beaten eggs gradually, one-fourth at a time. Continue beating.

5.      add drained tofu and lemon juice. Then beat in sifted powder.

6.      arrange apricot slices over the crust. Pour in filling, and bake at 160ﾟC for 20 minutes. Turn up the heat to 180ﾟC and bake for 15-20 minutes until goled. Romove from the oven and let cool in the pan. When almost cooled, remove from the pan and chill at least 4 hours.

Recipe from soymilk desserts