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Japanese Silken Tofu and Cream Cheese Dessert Recipe

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★★★★★

5 from 80 reviews

A delicate and creamy Japanese tofu dessert that combines silken tofu and cream cheese for a light, fluffy cheesecake-like treat. This baked delight features a smooth texture and subtle sweetness, enhanced by a gentle meringue fold and a water bath baking method. Perfect for a sophisticated yet simple dessert, garnished with powdered sugar and fresh berries.

Ingredients

Scale

Main Ingredients

  • 5.3 oz (150g) silken tofu, drained
  • 3.5 oz (100g) cream cheese, softened
  • 3 large eggs, separated
  • ¼ cup (50g) sugar, divided
  • 2 tbsp (20g) cornstarch
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ⅛ tsp salt

Optional Garnish

  • Powdered sugar, for dusting
  • Fresh berries, for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Line a 6-inch round cake pan with parchment paper, and if using a springform pan, wrap the bottom in foil to prevent water from leaking during the water bath baking.
  2. Blend Tofu Mixture: In a blender or food processor, combine the drained silken tofu and softened cream cheese until very smooth. Add the egg yolks, half of the sugar (about 25g), cornstarch, lemon juice, vanilla extract, and salt. Blend or mix until everything is fully incorporated into a smooth batter.
  3. Make the Meringue: In a clean, dry bowl, whisk the egg whites until they become foamy. Gradually add the remaining sugar while continuing to whip until stiff peaks form. This meringue will lighten the mixture and give the dessert its airy texture.
  4. Fold Gently: Carefully fold the meringue into the tofu mixture in three additions. Use a spatula to gently fold, taking care not to deflate the air bubbles that provide the dessert’s lightness.
  5. Bake in Water Bath: Pour the combined batter into the prepared cake pan. Tap the pan gently on the counter to remove any large air bubbles. Place the cake pan inside a larger baking dish or roasting pan filled with hot water halfway up the sides of the cake pan. Bake in the preheated oven for 45 to 55 minutes, until the top is golden and the center is just set but still slightly wobbly.
  6. Cool and Chill: Once baked, turn off the oven and leave the door slightly ajar. Let the cake cool in the oven for 10 to 15 minutes to prevent cracking. Remove from oven, then from the water bath, and allow to cool completely at room temperature. After cooling, refrigerate the dessert for at least 4 hours or preferably overnight for best texture and flavor.
  7. Serve: Before serving, optionally dust with powdered sugar and garnish with fresh berries for a beautiful and delicious presentation.

Notes

  • Ensure the tofu is well drained to avoid excess moisture affecting the dessert’s texture.
  • Folding the meringue gently is crucial to maintain the dessert’s light and airy structure.
  • Using a water bath helps provide gentle, even cooking and prevents cracking on the surface.
  • The dessert can be made a day ahead and stored covered in the refrigerator.
  • For a vegan version, substitute cream cheese with a vegan alternative and use an egg replacer for eggs, though texture will vary.

Keywords: Japanese tofu dessert, tofu cheesecake, baked tofu dessert, silken tofu recipe, light dessert, Japanese dessert

Find it online: https://tastybynova.com/japanese-silken-tofu-and-cream-cheese-dessert-recipe/