Tofu Youtiao Cheesecake
@scallion__baby cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Athanasia Nguyen on SeeMeCook
A creamy, cloud-like tofu cheesecake inspired by the Chinese breakfast combination of soy milk and youtiao. Softened youtiao forms a custardy, French-toast-like base, while freshly toasted youtiao adds a crisp contrast on top.
- Time
- 4 hours 38 minutes
- Equipment
- Stovetop, oven, air fryer, and blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
Weights are estimates. Together, the ingredients weigh about 1.12 kg before cooking, which is about 140 g per serving.
Steps
Bloom the sheet gelatin according to the package directions. Once softened, drain or gently squeeze out excess water and set it aside.
Cut the youtiao into pieces. Reserve some pieces for the cheesecake base and some for the topping. The source indicates that the base youtiao does not need to be dried out because the cheesecake mixture will soak into it.
Place the silken tofu, softened cream cheese, sugar, and whole milk in a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
Warm a small portion of the blended tofu mixture gently, then add the bloomed gelatin and stir until the gelatin has fully dissolved. Do not boil the mixture.
Stir the gelatin mixture back into the remaining tofu mixture until evenly combined.
Whip the heavy cream until fluffy and softly holds its shape. Fold the whipped cream gently into the tofu mixture in batches, taking care not to deflate it. The finished mixture should resemble a light, creamy tofu cloud.
Arrange the reserved base youtiao pieces in the bottom of a lined cake pan or suitable cheesecake mold. Pour the tofu cheesecake mixture over them and smooth the surface.
Bake the assembled cheesecake at approximately 350°F (180 °C) (175°C (350 °F)) for about 3 minutes, as specified in the source. The brief bake is intended to let the cheesecake mixture soak into the youtiao, creating a soft, custardy texture rather than drying the youtiao.
Chill the cheesecake until fully set, approximately 4 hours or overnight. It should feel firm and slice cleanly when cold.
Immediately before serving, toast the remaining youtiao in an air fryer or oven until hot and ultra-crispy. Cut it into bite-size pieces if desired.
Top the chilled cheesecake with the freshly toasted youtiao and serve immediately so the topping stays crunchy.
Notes
The author specifically recommends not skipping the freshly toasted youtiao topping: it contrasts with the custardy, cream-soaked youtiao base. The transcript mentions cutting a piece and air-frying it, likely referring to reheating or crisping the youtiao topping. Chilling time was inferred because gelatin-set cheesecake needs time to firm.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 294
- Protein
- 8 g
- Carbs
- 25 g
- Fat
- 19 g
- Fiber
- 1 g
Where the calories come from
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