Updated: Jul 11, 2020
Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.
I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.
My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?
(Make one 8 inch cake)
Unsalted Butter, 60g + More For Greasing
Digestive Biscuits, 120g
Heavy Whipping Cream, 100g
Greek Yogurt, 200g
Silken Tofu, 200g
Cream Cheese Preferably Philadelphia, 200g
Demerara Sugar, 100g
Lavender Extract, 1 TBSP
Fresh Orange Juice, 2 TBSP
Fresh Orange Zest, 1/2 Orange
Warm Water, 100g
Organic Food-Grade Lavender, For Garnishing
Cast Iron Skillet / Pan
8" Spring Form Cake Pan
Please visit my "How To Make Lavender Extract" page for the recipe.
Grease cake pan with butter.
Lay parchment paper on the bottom and the sides.
In a skillet over medium heat, add butter.
Cook until the butter has melted and starts to "sing".
Continue cooking until the "singing" has subsided and the butter has browned.
Remove from heat, pass the browned butter thru' a coffee filter over a sieve and bowl.
*I usually melt 80g worth of butter to get the exact 60g. If your browned butter is insufficient, add in some canola oil.*
Set aside to cool down slightly.
In a food processor, blitz biscuits until powder forms.
Transfer into a bowl and add in the browned butter.
Mix to combine well. It should resemble wet sand.
Transfer the mixture into the prepared cake pan.
Using an offset spatula to distribute evenly.
Pad the biscuit mixture down to make it compact.
Set aside in the fridge to chill.
In a blender, add cream, yogurt, tofu, cream cheese, sugar, lavender extract, orange juice and zest.
Blitz until smooth.
In a small bowl, combine gelatin and water well.
Stir to dissolve the gelatin.
Transfer the gelatin mixture into the blender.
Blitz until well combined and smooth.
Pour the mixture into the cake pan.
Give it a shake for an even top.
Return back to the fridge and allow it to chill and set overnight.
It should be still soft and jiggly.
Unmold the cheesecake onto a cake stand or serving plate.
Garnish with a sprinkle of lavender.
Slice and serve immediately.
Here's the recipe video: