People always ask me this question: How do you keep your weight under control with all the yummy desserts and breads you make? I usually will reply with a big smile : )) It is a secret!
Actually, there is no secret to keep a healthy weight while enjoying the foods you like. Recently I read a cookbook on Japanese desserts. The author claimed that she lost a total of 80 pounds while eating Japanese desserts using the recipes in the book over a period of 7 years. And the fact that she is an Italian, not Japanese, made me want to find out more. Of course, eating just any dessert would not make you lose weight. But eating the right kind of desserts--not excessively sweet, not too high in calories, and eating them in moderation--can satisfy your cravings without making you put on some extra pounds.
This cheesecake has a unique flavor that sets it apart from other types of cheesecake because of its special ingredients: white and black sesame paste, miso and tofu. The original recipe calls for black sesame paste but I substituted it with black sesame powder. I also lowered the amount of butter I used in making the crust.
Recipe modified from: Kyotofu by Nicole Bermensolo.
Ingredients for a 9" round cake
158g Graham cracker 餅乾
80g unsalted butter, melted 無鹽牛油溶液
36g white sesame paste 芝麻醬
Cheesecake batter 芝士餡料:
227g/1 pack cream cheese, softened 室溫奶油芝士
56g black sesame paste/powder 黑芝麻醬/粉
198g sugar 糖
76g sour cream 酸奶油
232g silken tofu 嫩豆腐
1½ tbsp shiro miso 味噌
5g gelatin 魚膠粉
2 tsp vanilla extract 雲呢哪香油
120g heavy cream 重奶油/忌廉
1) To prepare the crust, crush the crackers into fine crumbs in a bag using a rolling pin or with a food processor.
2) Lay a parchment paper on the bottom of a 9" springform pan. Mix the crushed crackers with the melted butter and press it into the pan. Store in the refrigerator while preparing the cheesecake batter.
3) Make cheesecake batter by sprinkling gelatin powder onto a small bowl with three tablespoon of water in it. Do not stir. Let the gelatin bloom for 5 minutes.
4) Put heavy cream in a small pot and heat until it simmers. Remove from heat and add the bloomed gelatin and stir well. Make sure there is no lump. Set it aside to cool.
5) Cream softened cream cheese with a mixer until smooth and creamy.
6) Add black sesame paste/powder and blend well.
7) Add sugar, sour cream, tofu, miso and vanilla extract. Blend well after addition of each ingredient.
8) Combine the heavy cream with gelatin and the cream cheese mixture with the mixer on low.
9) Pour the batter through a fine mesh sieve and then onto the prepared pan. Refrigerate overnight or until set.
1) I used an unbaked crust to make it a truly "no bake" cheesecake.
2) There are many different kinds of miso. Shiro is the most subtle and mild type which is good in making this dessert.
3) The addition of white sesame paste in the crust and miso in the cheesecake batter makes this cheesecake different from others. Do not omit them. Use pure sesame paste without added sugar or other additives like soybean or peanut.
4) In order to have a smooth and silky cheesecake texture, it is imperative to pass the mixture through a fine mesh sieve before pouring to the crust.