豆腐芝士蛋糕(附食譜),無法抗拒的美味!Tofu Cheese Cake with Recipe, irresistible deliciousness!
#芝士蛋糕#豆腐#cheesecake#Tofu
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⭐配方内的鷄蛋是大鷄蛋,每個約60g。
⭐配方内的杏果醬可以換上其它果醬。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同,在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀,擦乾后再切,每一刀重複這個步驟,就能切出完美的芝士蛋糕。
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⭐ The eggs in the recipe are large eggs, each about 60g.
⭐The apricot jam in the recipe can be replaced with other jams.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
成份:(8寸圓形蛋糕模)
100g 餅乾碎
50g 融化的無鹽牛油
300g 嫩豆腐(室溫)
400g 奶油芝士(室溫)
100g糖
100g原味酸奶
4個鷄蛋(室溫)
50g檸檬汁(如果不喜歡酸,可以減少15g)
45g低筋麵粉
150g暖杏醬
熱水(約75℃/167℉)浴,在预热好180℃爐内(最下層)烤50分鐘, 關爐,1小時后取出
Hot water(about 75℃/167℉) bath, bake in oven preheated to 180℃/356℉(bottom layer) for 50 minutes,turn off the oven, after 1 hour take it out
Recipe:(8inch round cake pan)
100g crushed biscuits
50g melted unsalted butter
300g silken Tofu(room temperature)
400g cream cheese(room temperature)
100g sugar
100g plain yogurt
4 eggs(room temperature)
50g lemon juice(if you don't like sour, you can reduce 15g)
45g pastry flour
150g warm apricot jam
相同形狀的模(same shape):
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模(different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
Tofu Rare Cheesecake (No-Bake Cheesecake Recipe) | Cooking with Dog
How to Make Tofu Rare Cheesecake 豆腐のレアチーズケーキの作り方 We would appreciate it if you could add subtitles for this video! Thank you for your support!
(15cm/5.9 diameter)
60g Graham Crackers or substitute Unsweetened Biscuits (2.1 oz)
30g Melted Butter (1.05 oz) - Salted or Unsalted
100g Cream Cheese (3.5 oz)
100g Firm Tofu (3.5 oz)
100g Plain Yogurt (3.5 oz)
50ml Whipping Cream (1.7 fl oz)
50g Granulated Sugar (1.75 oz)
1 tbsp Lemon Juice
5g Gelatin Powder (0.18 oz)
50ml Hot Water (1.7 fl oz) - approx. 80°C/176°F
Cake Pan with removable bottom (15cm/5.9 inch diameter)
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豆腐のレアチーズケーキの作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります! いつも応援していただき本当にありがとうございます!
<材料>
グラハムクラッカー:60g(甘くないビスケット可)
溶かしバター(無塩、有塩どちらでもOK)30g
クリームチーズ :100g
木綿豆腐 :100g
プレーンヨーグルト :100g
生クリーム :50ml
グラニュー糖 :50g
レモン汁 :大1
粉ゼラチン:5g
湯(約80℃):50ml
15cmの型(底が抜けるタイプ)
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Vegan No-Bake Cheesecake (Gluten-Free, Refined Sugar-Free, Easy)
In today's video, you can see how I made this No-Bake Vegan Cheesecake. ???? This creamy, light and airy eggless cheesecake literally melts in your mouth and tastes heavenly! The recipe is also refined sugar-free, gluten-free, and easy to make!
Printable recipe with instructions and subs for this vegan cheesecake:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Recipe:
Gluten-Free Cheesecake Crust:
1/2 cup (75 g) nuts or seeds of choice
1 cup (90 g) oats, gluten-free if needed
20 small (150 g) dates, pitted
1 tsp vanilla extract
1/2 tbsp coconut oil
Vegan Cheesecake Cream:
2/3 cup (100 g) cashews, soaked
1 cup (240 g) canned coconut milk
3 tbsp (60 g) maple syrup, or a different liquid sweetener
1 1/2 tsp agar powder, not flakes! + 1/4 cup (60 ml) water
1 tsp vanilla extract
2 tbsp lemon juice, or lime juice
3 tsp pink dragon fruit powder (optional)
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4 Ways We Use Tofu
We make 4 different dishes using tofu and talk about it!
Inga’s recipe inspired by:
Recipe Andrew made:
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Baked Tofu Cheesecake with Berries | Yutaka
All the wonderful flavour minus some of the calories. Our tofu cheesecake is the perfect finish to any meal.
RECIPE:
INGREDIENTS: (using a 20cm cake tin)
• 160g digestive biscuits
• 60g butter, melted
• 1 tsp cinnamon powder
• 350g (1 pack) Yutaka tofu
• 500g soft cheese
• 175g caster sugar
• 2 large eggs
• 1 lemon zest
• 1 Vanilla pod, scraped the seeds out
• 200g berries mixture, washed
• Icing sugar for garnishing
180° C / 10minutes
160° C / 40 minutes
INSTRUCTIONS:
1. Wrap the tofu in paper towels to remove any excess water.
2. Preheat the oven to 180 degrees.
3. Crush the biscuits to fine crumbs by using a food processor or put them into a resealable bag and bashing them with a rolling pin.
4. For the base, transfer to a bowl and stir in the melted butter and cinnamon powder then combine well. Spread the biscuit mixture evenly into the bottom of the tin then press it down to make it flatten.
5. Combine the tofu and soft cheese in a food processor, once blended well then add caster sugar, eggs, lemon zest, and vanilla beans. Mix well until all the ingredients are evenly combined.
6. Pour the mixture over the top of the biscuit base.
7. Bake in the oven for 10 minutes at 180 degrees, reduce down the temperature to 160 degrees and bake for 40 minutes.
8. Remove from the oven, leave to cool for a few hours.
9. Serve onto a plate, scatter the berries on top, lightly dust with icing sugar before serve.
Enjoy!
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The Best Vegan Blueberry Tofu Cheesecake