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Tofu Soufflé Cheesecake

成本 $5, 保存 $10

來源: Recommended by CookPal

  • 120 Min
  • 4 份量
  • $5

食材

  • Dairy

    • 🧀 100g cream cheese

  • Soy

    • 100g silken tofu

  • Egg

    • 🥚 2 eggs

  • Sweetener

    • 🧂 40g sugar

步驟

1

Wrap silken tofu in kitchen paper, place on a microwave-safe plate, and heat at 600W for 2 minutes. Let it cool. Separate egg yolks and whites.

2

Place cream cheese in a microwave-safe bowl, cover loosely with plastic wrap, and heat at 600W for about 40 seconds. Mix until smooth, then add egg yolks and silken tofu. Mix thoroughly until smooth.

3

In a separate bowl, whisk egg whites until foamy. Gradually add sugar and continue whisking until stiff peaks form.

4

Gently fold the meringue into the batter in three additions, lifting from the bottom to maintain the airy texture.

5

Line a baking mold with parchment paper, pour the batter in, and place the mold in a water bath. Bake at 170°C for 40–50 minutes.

6

Let the cheesecake cool completely, then refrigerate. Serve chilled with optional kinako and kuromitsu toppings.

營養成分

每份

🔥

180

卡路里

  • 8g
    蛋白質
  • 12g
    碳水化合物
  • 10g
    脂肪

💡 小提示

For a smoother texture, ensure all ingredients are at room temperature before mixing.Use a water bath to prevent cracking and maintain moisture during baking.Kinako and kuromitsu add a traditional Japanese flavor twist.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。