Tofu Cheesecake with coffee infused maple syrup- 1/14/12
I had the tofu cheesecake with coffee infused maple syrup at Morimoto in New York! Morimoto served it with a mango sorbet, macerated raspberries and a butter cookie on top. I decided to make it simpler by omitting all the other extras. This light an creamy desert is made with fresh soy milk, cream cheese and heavy cream and has a very interesting taste. I thought the coffee infused maple syrup was a bit too pronounced so if you are making it only drizzle a bit on top of the tofu Cheesecake.
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This dessert is airy and light and felt like I could eat another portion!
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Close look at the Tofu Cheesecake!
Preparation work..
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For the Tofu cheesecake 1/3 cup heavy cream 1/3 cup + 2 tablespoons of sugar 4 ounce cream cheese 1/2 cup soy milk 1/2 package (1 1/4 teaspoons gelatin softened in 1 tablespoon cold water) |
For the Coffee infused maple syrup 2 tablespoons instant coffee 2 tablespoons hot water 1/2 cup maple syrup 1 tablespoon sugar
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In a medium bowl beat the cream with an electric mixer until stiff. Cover and refrigerate. |
In a heatproof mixing bowl, beat the egg whites with 2 tablespoons of the sugar until soft peaks form. Set aside. |
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In a small saucepan combine the remaining 1/3 cup of sugar with 3 tablespoons of water. Bring to a boil, stirring to dissolve the sugar. boil without stirring until the syrup reaches the soft ball stage, 235 degrees to 240 degrees. Note you will need a thermometer. |
Gradually beat the hot syrup into the whipped egg whites. |
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Continue to beat the meringue is cool and very stiff (10 to 12 minutes) |
In a heat proof bowl blend the cream cheese and fresh soy milk. |
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Gently heat over simmering water, stirring until it is warm. |
Mix the gelatin with 1 tablespoon of cold water. |
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Stir in the gelatin and continue to cook. |
stirring for 1 minute to make sure all the gelatin is dissolved.. |
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Fold the cream cheese mixture into the meringue. |
Next fold in the whipped cream. |
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Stir until smooth. |
Pour the mixture unto small glass containers. |
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cover and refrigerate for at least 2 hours or overnight. |
Make the coffee infused maple syrup. In a small sauce pan, dissolve the coffee in the hot water. Add the maple syrup... |
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and sugar and bring to a boil. |
Stir occasionally and remove from heat and let it cool down. Cover and chill before serving. |
Filed as: Cake/cookies
