Rice Flour and Tofu Cheese Cake
A light Japanese-style baked cheesecake made with silken tofu and rice flour, baked in a 15 cm (5.9 inch) round cake pan.
Ingredients
| 200 g | Cream cheese | |
| 50 g | Sour cream | |
| 50 g | Sugar | |
| 100 g | Silken tofu | |
| 1 pc | Egg (M, 55 g net) | |
| 1 tsp | 5 ml | Lemon juice |
| 30 g | Rice flour |
Instructions
Use a 15 cm (5.9 inch) diameter round cake pan.
- Let the cream cheese warm to room temperature and drain the tofu.
- Put the cream cheese in a bowl and beat until creamy. Add the sour cream and sugar and mix well.
- Add the drained tofu, egg and lemon juice and mix well. Add the rice flour last and stir to allow the flour to cook out.
- Scrape into a round cake pan lined with parchment paper and bake in a preheated oven at 200 C (392 F) for about 30 minutes.
- When it has cooled, turn the cake out of the pan and refrigerate.