Viral Hong Kong Tofu Cheesecake

Steps

1. 1

   In a medium bowl, combine the crushed digestive biscuits and melted butter. Stir until the mixture resembles wet sand.

2. 2

   Press the biscuit mixture firmly into the bottom of a 6-inch (15cm) springform pan or cake ring to create an even base. Place in the refrigerator to chill while preparing the filling.

3. 3

   In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

   Start 5-minute timer
4. 4

   In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

5. 5

   Add the silken tofu and vanilla extract to the cream cheese mixture. Blend or whisk until completely smooth with no lumps. For an extra smooth texture, you can use a blender or pass the mixture through a fine-mesh sieve.

6. 6

   Warm the soy milk in the microwave or on the stovetop until hot but not boiling. Add the bloomed gelatin to the warm soy milk and stir until the gelatin is completely dissolved.

7. 7

   Slowly pour the soy milk and gelatin mixture into the tofu-cheese mixture, whisking constantly until well combined.

8. 8

   Pour the cheesecake batter over the prepared biscuit base in the pan. Tap the pan gently on the counter to remove any air bubbles.

9. 9

   Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.

   Start 4-hour timer
10. 10

    Carefully remove from the mold and serve chilled.