One way to lighten your cheese cake and invest into a new taste is to introduce tofu!
Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!
INGREDIENTS:
-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)
RECIPE:
-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.
-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.
-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.
-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.
-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!
-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.
-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.
-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.
-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.
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sake, shochu and sushi
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SHIZUOKA GOURMET 
trying this out now, but with 300 g silk tofu (couldn’t be bothered leaving just 100g of a 300g package) 200 g cream cheese, an extra egg yolk + some more flour and katakuriko… and a meiji chocolate bar! hoping it will turn out alright, the batter didn’t taste too well though (too much tofu taste to it)
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Dear Marcus!
I thinks this is a good idea!
Good on you!
Best regards,
Robert-Gilles
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Try adding cream to it, its divine taste is further enhanced by fresh cream! Absolutely delicious, you are clearly a very talented cook!
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Dear Heather!
Greetings!
Thank you so much for your comments and advice!
As for a cook, it’s only a hobby!
My first younger brother is THE cook in the family as he has his own restaurant in Bourgogne, France!
You are from Wolverhampton!
Our own captain (Shizuoka Kytes Cricket Club) is from Wolverhampton! Small world!
Hope thw Wolves will hang on in the Premier League!
Cheers,
Robert-Gilles
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Interesting.. I came across your blog via Foodbuzz (which I’m fairly new to) & saw this post on Tofu Cheesecake 🙂 I came across tofu cheesecake for the first time last night while browsing through a cook book… and I was curious, how does it taste in comparison to regular cheesecake?
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Cheers, my friend!
Will come up with quite a few more tofu recipes!
Tofu Cheeesecake will definitely be lighter although the taste will be very similar!
Cheers,
Robert-Gilles
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I look forward to seeing your recipes!
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Cheers,
plenty coming!
R-G.
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