Silken Tofu Basque Cheesecake

Ingredients

• 120 g cream cheese (Bring close to room temperature)
• 80 g silken tofu (Bring close to room temperature)
• 1 egg (Bring close to room temperature)
• 20 g erythritol
• 50 g unsweetened fresh-milk yogurt (Spread over the cake the next day after chilling)
• 20 g Gukaka matcha oat spread (Spread over the cake together with the yogurt the next day after chilling)
• Gukaka oat crisps (rice aroma three-citrus blend) (As needed; sprinkle over the yogurt and matcha spread at the end)

Steps

1. 1

   Bring the cream cheese, silken tofu, egg, and erythritol close to room temperature.

2. 2

   Mix the cream cheese, silken tofu, egg, and erythritol until evenly combined into a cheesecake batter with no obvious lumps.

3. 3

   Pour the cheesecake batter into the baking pan.

4. 4

   Bake in an air fryer at 180°C for 13 minutes. If using an oven, bake at 180°C for approximately 13–18 minutes. Since oven temperatures vary, bake until the surface is browned and the center still jiggles slightly.

5. 5

   Allow the cheesecake to cool after baking.

6. 6

   Refrigerate the cooled Basque cheesecake overnight.

7. 7

   The next day, spread the unsweetened fresh-milk yogurt and matcha oat spread over the surface of the cake.

8. 8

   Finally, sprinkle with the desired amount of Gukaka oat crisps (rice aroma three-citrus blend) and serve.

Notes

The original recipe does not specify the baking pan size. The surface cracking directly during baking is a characteristic appearance of this dessert; serve after chilling overnight. When using an oven, the baking time is 13–18 minutes; observe the browning of the surface and the slightly jiggly center according to the oven's heat. The amount of oat crisps is not specified and is not included in the nutritional estimate.

Nutrition per serving

• dessert
• Basque cheesecake
• afternoon tea
• air fryer
• oven
• chilled dessert
• contains dairy
• contains egg