Tofu Cheesecake with Coffee-Infused Maple Syrup

Recipe byMasaharu Morimoto

Notes:

This light and creamy dessert makes a visual pun on savory tofu. It may look like a main dish, but it satisfies as only a dessert can. (Proceeds benefit Japan. Recipe courtesy of Masaharu Morimoto.)

Categories:
- Bean
- Coffee
- Dessert
- Japanese
- Recipes for Recovery

Ingredients:

1/3 cup heavy cream
2 large egg whites
1/3 cup plus 2 tablespoons sugar
4 ounces (100 g) cream cheese
1/2 cup fresh soy milk
1/2 packet (11/4 teaspoons) gelatin softened in 1 tablespoon cold water
Candied Lime Zest, see below
Coffee-Infused Maple Syrup, see below
Candied Yuba, see below

1/3 cup heavy cream 2 large egg whites 1/3 cup plus 2 tablespoons sugar 4 ounces (100 g) cream cheese 1/2 cup fresh soy milk 1/2 packet (11/4 teaspoons) gelatin softened in 1 tablespoon cold water Candied Lime Zest, see below Coffee-Infused Maple Syrup, see below Candied Yuba, see below

Directions

In a medium bowl, beat the cream with an electric mixer until stiff. Transfer to a small bowl, 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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