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Tofu Cheesecake in Tamagoyaki Pan

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 120 Min
  • 8 Porciones
  • $8

INGREDIENTES

  • Dairy

    • 🧀 100g cream cheese
    • 🥛 2 tbsp milk
    • 🥛 50g unsweetened yogurt

  • Protein

    • 🥚 1 egg
    • 200g silken tofu

  • Sweeteners

    • 🧂 70g sugar

  • Flavorings

    • 🍋 2 tbsp lemon juice

  • Dry Ingredients

    • 🌾 50g cake flour

  • Cooking Oils

    • As needed salad oil

PASOS

1

Bring cream cheese to room temperature.

2

In a bowl, whisk silken tofu until smooth and strain through a fine sieve.

3

In another bowl, soften cream cheese and mix with sugar. Add the egg and mix well.

4

Add tofu mixture, yogurt, milk, and lemon juice to the cream cheese mixture. Sift in cake flour and mix until smooth.

5

Grease a tamagoyaki pan with salad oil, pour in the batter, and smooth the surface. Cover tightly with aluminum foil and cook on very low heat for 20–30 minutes.

6

Remove from heat and let it steam with the lid on for 15 minutes.

7

Chill in the refrigerator for 1 hour, then cut into 8 pieces.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 6g
    Proteína
  • 15g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

Use silken tofu for a smoother texture.Serve with fruit sauce for added flavor.Ensure the heat is very low to avoid burning the cheesecake.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.