The rich and creamy cheesecake is luxuriously smooth, easy to prepare, is a quick and healthy dessert.
Ingredients
9 OZ / 250 G cream cheese
7 OZ / 200 G silken tofu
2 OZ / 60 G greek yogurt
2 OZ / 55 G sugar
2 EA egg
1 OZ / 35 G plain flour
1 TBSP lemon juice
3 OZ / 90 G digestive biscuit
1 OZ / 25 G butter
Directions
Preheat oven to 160°C. Lightly grease 15cm (6 inch) round cake pans with oil, line with parchment, and set aside.
Use a kitchen paper to absorb the water from the tofu and weigh it down with a small plate for 10 mins.
Melt butter in the mixing bowl for 2 minutes / 195°F|90°C / speed 3.
Add the biscuit to the mixing bowl and mix for 100 seconds / speed 6.
In a lined cake tin, spread the mix evenly on the base. Press the crust mixture to the bottom of the pan. Bake until golden brown, leave it cool.
Affix butterfly whisk to blade in mixing bowl. Add tofu, sugar, cream cheese, egg, yogurt and lemon in the mixing bowl then mix for 40 seconds / speed 4.
Add flour in the mixing bowl, mix again for 40 seconds / speed 3 / stir.
Scrape down sides of mixing bowl with spatula. And remove the butterfly whisk, mix for a further 40 seconds / speed 3 / stir.
Evenly distribute the filling over the base and bake for 60 or until it is cooked. Let cool for 15 minutes on a rack, then run a thin knife or offset spatula around the inside of the cake pans. Put in the fridge until completely cool down.
