No-Bake Green Tea Tofu Cheesecake

Ingredients

• 8 servings add carrot and onion to bacon fat . cook 
• 100 g marie biscuits crushed
• 80 g butter melted
• 8 servings biscuits melted prepared crushed for later use.
• 300 g spicy tofu pressed (momen tofu)
• 15 g gelatin powder 
• 70 g water 
• 2 tsp matcha tea powder green with 5 tbsp hot water
• 250 g cream cheese room temperature ()
• 200 g yogurt 
• 60 g milk (reduced sugar)
• 100 g powdered sugar 
• 0.5 tsp vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• knife
• double boiler
• cheesecloth
• chopsticks

Directions

1. Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
2. Soak gelatine powder in water and leave aside for about 5 minutes.
3. Mix green tea powder with 5 tbsp hot water. Set aside.
4. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
5. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
6. Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.
7. Mix green tea mixture to 1/4 plain filling, mix well.
8. Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
9. To make swirls, gently run a chopstick in circular motion.
10. Chill cake in refrigerator for at least 4 hours or overnight.
11. For perfect slices, cut cheesecake with a hot knife.