Strawberry Jelly Tofu Cheese Cake (Low-Calorie) - Christmas | All Recipes

Monthly Archives: November 2015

Strawberry Jelly Tofu Cheese Cake (Low-Calorie) - Christmas | All Recipes

Strawberry Jelly Tofu Cheese Cake (Low-Calorie) – Christmas


Can you believe that this was made up of tofu?


This cheesecake is low in calories compared to the conventional ones. The cheese layer was mainly made up of cream cheese, tofu and yogurt. No heavy cream was added.

In fact, I actually made it using natural sweetener called Stevia! I will talk to you guys about it very soon as it is my ongoing project I have been working on. Meanwhile, let’s head back to this recipe. ^^


It is great for vegetarians too as I had used agar agar powder instead of gelatin. It is light and refreshing, yet somehow creamy. I really love this dessert especially after a heavy meal or dinner. It makes a great light cheesecake for night guest too!

Strawberry Jelly Tofu Cheesecake
Serves 8
A low-calorie cheesecake so light so refreshing yet so creamy. Makes one 8.5 inch round cake using springform pan
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  1. (8 oz.) 250 grams of digestive biscuit
  2. (1/4 cup) 60 grams of unsalted butter, softened
  3. 1/4 tsp of salt
Cheesecake Layer
  1. (1 cup) 250 grams of cream cheese, room temp
  2. (1 cup) 250 grams of natural greek yogurt, room temp
  3. (7.5 oz.) 200 grams of firm tofu (Tau Kwa)
  4. (3/4 cup) 185 grams of fine white sugar
  5. (1/4 cup) 65 ml of milk
  6. 1 tbsp. of lemon juice
  7. 1 tsp. of vanilla extract
  8. (1/2 cup) 125 ml of water
  9. 2 tsp. of agar agar powder
  10. 8 strawberries, sliced if desired
Strawberry Jelly Layer
  1. 1 1/2 tsp. of agar agar powder
  2. (7 oz.) 200 grams of strawberry, sliced
  3. (1 1/2 cup) 375ml of water
  4. (1/3 cup) 80 grams of sugar
To make the crust
  1. Blitz digestive biscuit, softened butter and salt together. If crushing in the ziplock bag, melt butter instead.
  2. Transfer into a 8.5 inch spring form pan lined with parchment paper.
  3. Use the back of something flat and press firmly. You may use your hands to press down too.
  4. Set aside in the fridge while you make your cheesecake.
To make your cheesecake layer
  1. Make sure that everything is in room temperature so that the agar agar can be well mix into it later.
  2. In your food processor, blend greek yogurt, Tau Kwa, cream cheese, sugar, milk, vanilla extract, and lemon juice until smooth. Leave it inside while you dissolve your agar agar.
  3. In your saucepan, dissolve agar agar powder with water. Bring it to a rolling boil and let it boil for about a minute. Shut off the heat and immediately drizzle in the mixture into your food processor while it is on.
  4. Quickly transfer the cheese mixture into your springform pan. Spread evenly.
  5. You may add some sliced strawberries if desired, just make sure to carefully top onto the cheesecake. Transfer back into the fridge for an hour while you make your strawberry jelly.
  6. To make strawberry jelly,
  7. In a saucepan, bring sliced strawberry, agar agar powder, water and sugar to a boil while whisking. Once it stared to boil, bring the heat down to medium-low and whisk for another 2 to 3 minutes. You want to make sure to mash the softened strawberries as you whisk to extract all the flavors.
  8. Strain the jelly mixture and let it cool on the countertop just until lukewarm temperature as agar agar sets around room temperature.
  9. Slowly pour on top of the cooled cheesecake layer and immediately let it cool completely in the fridge.
  10. Best serve chilled.
  1. - Make sure that everything is in room temperature so that the agar agar can be well mix into it later.
  2. - To cut back on calories, you may substitute digestive biscuit with other alternatives.

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Strawberry Jelly Tofu Cheese Cake (Low-Calorie) - Christmas | All Recipes

Madeleine (French Butter Cake)


You guys should know how much I adore butter cake! A classic butter cake of any kind is my most favorite of all! Today, I will be showing you how to make French Butter Cake, a.k.a Madeleine.


Some say that it is very hard to get that iconic bump at the back of the Madeleine. But, it is actually very very easy! With few of my tips and trick, I’m sure you will get it in no time!


Key to perfect Madeleines,

  • Enough time to let the batter chill to relax the gluten
  • Only adding fat after the chilling period
  • Well-preheated oven
  • Well-greased pans


Beautiful, Perfecto’! I got my pans from Daiso, it took awhile to restock and I was so happy when I managed to get some on my hands. Be sure to grease well so that it won’t stick. They are well-known to stick onto its pan.


I never liked dusting my pans, it leaves white marks onto my cake. Which, made my cake looked ugly. What’s my trick? Combine equal amount of oil and flour to make a runny paste. Brush against the pan to grease it in place of oil and dusting flour. Problem solved.



Made whole lot for my friends. They loved it! 

Makes 25
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  1. (1/2cup) 120 grams of white sugar
  2. ¼ tsp. of salt
  3. 4 eggs
  4. 1 tsp. of honey
  5. 1 tsp. of vanilla extract
  6. (3/4 cup) 100 grams of plain flour
  7. (2 tbsp.) 20 grams of corn starch
  8. 1 ½ tsp. of baking powder
  9. (1/2 cup) 120 grams of butter, melted
  1. In a bowl, whisk whole eggs, salt and sugar until well combined.
  2. Drizzle in vanilla extract and honey.
  3. Sift in plain flour, corn starch and baking powder. Mix well.
  4. Leave it to rest for an hour in the fridge.
  5. Preheat oven to 200C or 180C fan-forced.
  6. For easy release, mix 1 tbsp. of flour and 1 tbsp. of oil to make a paste to coat the pans.
  7. Grease madeleine pans well with the paste.
  8. Fold in melted butter with chilled batter. Transfer into a piping bag.
  9. Pipe the batter onto the greased pan until full.
  10. Bake it in the oven for 5 to 7 minutes.
  11. Remove from pan immediately after baking. Let it cool completely.

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