Recipe: Matcha Pistachio Tofu Cheesecake with SCS Butter

Today’s recipe is as healthy as a dessert or a cake is going to get.

You won’t need an oven or any baking skills for this no-bake cheesecake, because it’s easy peasy lemon squeezy! It’s so light & easy on the palette, you can enjoy it with little guilt, even if you’re trying to watch your diet.
This Matcha Pistachio Tofu Cheesecake has a texture that’s a cross between a pudding and a real cheesecake.

It’s not rich like a New York Cheesecake, in fact it’s the very opposite… it just glides over your tongue and slides down your throat instead of getting stuck in your teeth and the roof of your mouth, making you feel thirsty and greedy. If you’re looking for something really rich and indulgent, this is not it. A tofu cheesecake is intentionally light on the taste buds. My mom would approve of this, I think!

Ingredients (7-8 slices):

Tofu Cheesecake Filling

  • 300g silken tofu
  • 250g SCS cream cheese
  • 200g icing sugar
  • 200g natural plain yoghurt / sour cream
  • 50g full cream milk
  • 15g gelatin powder
  • 50ml warm water
  • 1 teaspoon vanilla extract

Biscuit Base

  • 200g digestive biscuits
  • 80g melted SCS butter

Matcha Pistachio Topping

  • 20g matcha powder
  • 100g crushed salted pistachios

SCS is my preferred brand of butter for its premium quality & top notch smooth, creamy texture. It’s an extremely popular brand used by a lot of bakers in Singapore since it became a household name many years ago. I used SCS cream cheese for my tofu cheesecake filling & SCS butter for the biscuit base.

Other recipes I’ve used SCS butter for include buttercream, butter cookies, cupcakes & cakes, spreading on toast for breakfast.. I always insist on using real butter for my cooking & baking. Shortening, margarine or other forms of alternative have just never cut it for me. You can definitely taste the difference when you don’t use the good stuff. And when I bake or cook, I HAVE to use the best stuff. I will settle for nothing less, it would be a dishonor to my own cooking and dignity. I’m that particular about it.

In other words… To me, butter is gold!

Directions:

  1. Line a removable base baking pan (8″ round size) with baking paper and spray with non-stick cooking oil.
  2. Crush the digestive biscuits into fine crumbs and combine with melted butter.
  3. Press tightly into cake pan with the back of a spoon. Leave baking pan in the freezer until required later.
  4. Dissolve and stir gelatin powder in warm water. Set aside for use later.
  5. Empty the rest of tofu cheesecake filling ingredients into an electrix mixer, and mix until well combined, around 1 minute. Add the dissolved gelatin at the end, stirring thoroughly.
  6. Remove baking pan from the freezer. Pour your tofu cheesecake mixture into the pan.
  7. Sprinkle the top generously with matcha powder and pistachios. 
  8. Chill in the fridge for at least 4 hours or until firm to the touch, when it doesn’t wobble too much when you shake the pan.
Make sure you use a cake pan with a removable base, because that’s the only way you’re going to get your tofu cheesecake out without wrecking it!

When it’s ready to be served, I run along the edges of the cake with a warm butter knife, scraping against the pan to make sure the edges come out as smooth as possible.

This recipe is so effortless and elegant – just mix away, then after 4 hours in the fridge.. you’ve got your dessert! No fuss, just pure pleasure. The hints of matcha and traces of pistachio complement the cheesecake wonderfully. Subtlety is everything in this recipe
Most people like to mix the matcha powder into the filling, which makes it end up looking like some sort of weird green cheese block at the end. I’ve done things differently by layering it generously over the top because the presentation is so much prettier and as long as you sprinkle enough of it, the green tea notes will still be there. Just on the top, so it doesn’t alter the taste of the rest of the cheesecake.
On this note, though, I have to mention that pistachios and matcha are not a necessity in this recipe. If you don’t like green tea or you’re allergic to nuts, try replacing the topping with a tangy & sweet fruit like passionfruit puree or raspberry compote. Equally delish!

Enjoy your perfect little slice of homemade Matcha Pistachio Tofu Cheesecake!

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SCS knows how much I love baking and sharing about my kitchen adventures on my blog, so they have generously offered to gift 5 of my lucky followers / aspiring bakers with their very own SCS Bakers’ Kit, worth $128!


Filled with baking goodies & essentials such as measuring spoons & cups, heatproof oven mittens, baking trays and silicone moulds.. now if only I had one of those when I started out baking… would’ve made my life a lot easier! Never under estimate the power of the right tools in the kitchen.

To win yourself a set of SCS Bakers’ Kit, all you have to do is:

  1. “Like” SCS Facebook page.
  2. Leave a comment on this blog post describing why you prefer SCS dairy or how you personally enjoy using SCS products, be it in your baking / kitchen / simply spreading over toast!
  3. Don’t forget to include your name & email address.
  4. Winners will be chosen by 28 February 2014 and contacted via email shortly after.

For more information & news about SCS Dairy and access to yummy free recipes to use their products in, visit their website!