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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.




This dessert is airy and light and felt like I could eat another portion!


Close look at the Tofu Cheesecake!


Preparation work..

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




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.

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.

 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. 

Gently heat over simmering water, stirring until it is warm.

Mix the gelatin with 1 tablespoon of cold water.

Stir in the gelatin and continue to cook.

stirring for 1 minute to make sure all the gelatin is dissolved..

Fold the cream cheese mixture into the meringue.

Next fold in the whipped cream.

Stir until smooth.

Pour the mixture unto small glass containers.

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...

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

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