I want to eat cheesecake every day, but I worry about the fat, so I made a healthier version using tofu!

So I can enjoy it guilt-free! And the best part—it's super easy with just 4 ingredients!

Here is the recipe ! You can also check out the recipe here Melt-in-Your-Mouth Tofu Cheesecake

INGREDIENTS (SERVES 4)

• 3 1/2 oz silken tofu
• 3 1/2 oz cream cheese
• 1 large egg (separated into yolk and white)
• 3 tbsp. granulated sugar

INSTRUCTIONS

Preparation
Separate the egg yolk and egg white.
Line a 5-inch round cake pan with parchment paper.
Soften the cream cheese by leaving it at room temperature or microwaving it for 30–40 seconds at 600W.
Drain the tofu in a strainer for about 15 minutes to remove excess moisture.
Preheat the oven to 320°F (160°C).

1,In a bowl, whisk the tofu until smooth and creamy.
Add the egg yolk and cream cheese, and mix until fully combined.

2,In a separate bowl, beat the egg white with a hand mixer. Once it begins to foam, gradually add the sugar and continue beating until stiff peaks form.

3,Gently fold the meringue into the tofu mixture in three parts, using a spatula. Fold slowly from the bottom to keep the mixture airy. Pour the batter into the prepared pan.

4,Place the cake pan into a larger, oven-safe baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan.
Bake at 320°F (160°C) for 40–50 minutes.
Let the cake cool in the pan, then chill in the refrigerator until set.
Note: If using a springform pan, wrap the base in foil to prevent water leakage.

5,Just before serving, sprinkle with kinako (roasted soybean flour), if desired.

Tips & Notes

Baking time and temperature may vary depending on your oven. Adjust as needed.
If the cake doesn't rise much, check the consistency of the meringue and the oven temperature.
Tofu makes the cake slightly more moist than standard cheesecakes.