It is October again! One of my favourite months in the year because I love the mood of Halloween and I love pumpkins! Googled for recipes using pumpkin and came across this Pumpkin Tofu Cheesecake Jar by Baking Taitai. So went to get all the necessary ingredients and made it today.
Instead of using jars, I made it into a small cake and into some tarts. It came out quite nice for the cake but I cannot say the same for the tarts because I had problem pressing the biscuit crumbs to form the crust. Taste wise, unfortunately, I could not really taste the pumpkin, instead, I could taste more of the tofu and the lemon. Perhaps I should rename my blog post as Lemon Tofu Cheesecake/Tarts.
Making no-bake cheesecake is not as difficult as I initially thought. Still have half tub of the cream cheese left, perhaps next round I can do a basic no-bake cheesecake instead.
Anyway, Happy Halloween in advance!
---------------- Edited at 9:28pm ----------------
Could not figure out what went wrong as I had followed the recipe closely. Read and re-read the recipe from Baking Taitai and finally saw the problem. Instead of using just 100g silken tofu, I used the whole box instead. No wonder the tofu taste was stronger than the pumpkin taste. Oh well... At least the look of the cake turned out well.
---------------- Edited on 27 Oct 2015 ----------------
Brought three tarts to office for my colleagues to try. Generally the feedback was good even though they knew I had made a BIG mistake of adding one whole box of tofu instead of just 100g. They commented that the tarts were not too sweet. Crusts and fillings were a bit soft. I guess the reasons are that the crusts were not baked and I had added too much tofu.
One of them commented, "I liked the tart. It's not too jelat, and had nice texture. I was initially a bit surprised at how the tofu and pumpkin made the tart not as smooth as what I expected of cheesecake, but it works. it leaves the mouth with a very clean finish (cleaner than say a pure cheese tart)."
Phew! Glad that my mistake did not turn into a disaster.
---------------- Edited at 9:28pm ----------------
Could not figure out what went wrong as I had followed the recipe closely. Read and re-read the recipe from Baking Taitai and finally saw the problem. Instead of using just 100g silken tofu, I used the whole box instead. No wonder the tofu taste was stronger than the pumpkin taste. Oh well... At least the look of the cake turned out well.
---------------- Edited on 27 Oct 2015 ----------------
Brought three tarts to office for my colleagues to try. Generally the feedback was good even though they knew I had made a BIG mistake of adding one whole box of tofu instead of just 100g. They commented that the tarts were not too sweet. Crusts and fillings were a bit soft. I guess the reasons are that the crusts were not baked and I had added too much tofu.
One of them commented, "I liked the tart. It's not too jelat, and had nice texture. I was initially a bit surprised at how the tofu and pumpkin made the tart not as smooth as what I expected of cheesecake, but it works. it leaves the mouth with a very clean finish (cleaner than say a pure cheese tart)."
Phew! Glad that my mistake did not turn into a disaster.
