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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • First, gradually melt the butter using a bain-marie or microwave.

  • Now, let’s make the bottom crust for the cheesecake.

  • Line the removable bottom of the cake pan with wax paper.

  • Place the graham crackers into a food storage bag,

  • seal and roughly crumble them with your hands.

  • Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces.

  • Then, roll the cracker with the pestle until powdered.

  • Be careful not to break the bag.

  • Now, the butter is completely melted.

  • Add the butter into the cracker,

  • seal the bag and shake it thoroughly to combine.

  • Place the powdered cracker into the cake pan lined with the wax paper.

  • Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan.

  • Then, store the pan in the fridge while preparing the filling.

  • And now, let's make the cheesecake filling.

  • Put the whipping cream,

  • plain yogurt,

  • firm tofu,

  • cream cheese,

  • sugar

  • and lemon juice into a blender.

  • Cover with a lid,

  • pulse

  • and then mix until smooth.

  • A tip to blend the mixture quickly is to put the liquid ingredients first.

  • Turn off the blender.

  • Measure the hot water with a measuring cup

  • and dissolve the gelatin power completely with a spatula.

  • Put the gelatin into the blender,

  • cover

  • and blend the filling again.

  • Remove the pitcher and pour the filling into the chilled cake pan.

  • Let it sit in the fridge for 2 to 3 hours to firm up.

  • Now, the cheesecake is ready to serve.

  • Place the cake pan onto a can to remove the cake.

  • Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan.

  • Push down the side of the cake pan, removing the cheesecake.

  • Place the cheesecake onto a cake turntable

  • and remove the bottom of the pan.

  • Wipe the blade of a cake knife with a dampened towel

  • and cut the cake in half.

  • Cleaning the blade for every cut with the towel helps it to cut smoothly.

  • Cut out a quarter piece and then cut it in half.

  • Place the cheesecake onto a plate.

  • You can also make the cheesecake with small clear bowls

  • and garnish each with your favorite fruits.

  • This will reduce the cutting process, making the cheesecake more visually appealing.

  • Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 cheesecake cake pan cracker filling blender

Tofu Rare Cheesecake

  • 145 30
    阿多賓 posted on 2013/09/19
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