Bake for The People You Love – Tofu Basque Cranberry Cheesecake
This year has gone by so fast. Now, it’s time for our favorite season. When we see decorated trees and lights hanging up, it brings out our holiday spirit. A quote that is perfect for the holidays from a popular Christian evangelist, Ruth Carter Stapleton is "Christmas is most truly Christmas when we celebrate it by giving the light of love to those who need it most." Sometimes, it’s hard to express our feelings through words, especially to the people we love. There are so many ways we can always deliver our love - like baking! Let’s start making this full of love, high protein, and delicious Tofu Basque Cheesecake.
Tofu Basque Cranberry Cheesecake
Basque Burnt Cheesecake was named dessert of the year in 2019 by the New York Times. This dessert is still popular in different countries and has different recipes based on the country. The difference between regular cheesecake and Basque burnt cheesecake is that the top of the cheesecake is intentionally burnt. The top looks bubbly and caramelized, but the inside is incredibly creamy and smooth. There is no formula for this burnt cheesecake and its imperfect look makes it simply perfect!
Ingredients (For 6 inches):
250g Nature’s Soy Soft Tofu (at room temperature)
300g Cream Cheese (If you like strong cream cheese flavor you can adjust the proportion of cream cheese and whipping heavy cream.) (At room temperature.)
150g Whipping Cream (Heavy Cream)
10g Cake flour, Sieve (All-purpose Flour)
1 tsp Lemon Juice
1 tsp vanilla Extra
2 Eggs and 1 Egg Yolk (At room temperature.)
40g Sugar for cranberry sauce, 50g sugar for cheesecake (You can also adjust the sweetness.)
0.5 tsp salt
2 cups of Cranberries
2 cups of water
Instructions:
Preheat the oven to 400F. Prepare a 6-inch cake pan and cut a piece of parchment paper bigger than the cake pan, rub it and soak it in the water. (Easier to stick to the cake pan.) The wrinkle of the parchment is to make the cheesecake look layered. Take out the parchment paper, use a paper towel to dry it out, and put it on the cake pan. If the pan has a removable bottom, you can use the bottom to press the paper into the pan.
In a large bowl, add the room-temperature cream cheese and sugar. Combine well. Slowly add the eggs and continue to whisk together. Pour the heavy cream into a slow and steady stream while stirring. Once smooth, sift in your flour, soft tofu, salt, lemon juice, and vanilla extract.
Pour the liquid into the cake pan and bake for 50 minutes or until the top is completely burnt. Let it cool to room temperature for about an hour then place it in the fridge in the cake pan overnight. (You can also put it into the freezer for a quick result-it tastes like creamy ice cream.)
For the Cranberry Sauce, boil water in a medium saucepan over high heat. Add the cranberries to the pot, lower the heat and simmer for about 10 mins, add sugar and stir well. Remove the pot from the heat. Let it cool completely. Transfer to a bowl and refrigerate it. (Serve on top of the cheesecake when the cheesecake cools down.)
This cheesecake can be enjoyed alone or can be topped with fruit, chocolate, or ice cream. Make this dessert for the people you love and enjoy it with them, or we will be left with an empty plate. Enjoy!
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