Strawberry Jelly Tofu Cheesecake

Pulse Digestive Biscuits (250 g), Unsalted Butter (1/4 cup), and Salt (1/4 tsp) together to make a crumb. If crushing in a ziplock bag, melt the butter.

Transfer to an 8 1/2 inch springform pan lined with parchment paper. Use the back of something flat and press firmly to make an even crust. You may also use your hands to press down. Set in the fridge while you make your cheesecake.

In food processor, blend Natural Greek Yogurt (250 g), Firm Tofu (200 g), Cream Cheese (250 g), Caster Sugar (185 g), Milk (65 mL), Vanilla Extract (1 tsp), and juice from Lemon (1) until smooth. Set aside.

In saucepan, dissolve Agar-Agar Powder (2 tsp) in Water (125 mL). Bring to a rolling boil and let boil for about a minute. Immediately drizzle the agar agar mixture into the food processor while it runs.

Transfer the cheese mixture to springform pan. Spread evenly. You may add Fresh Strawberries (8) if desired. Transfer back to the fridge for an hour while you make your strawberry jelly.

In a saucepan, bring Fresh Strawberries (200 g), Agar-Agar Powder (1 tsp), Water (375 mL), and Granulated Sugar (80 g) to a boil while whisking. Once it started to boil, bring the heat down to medium low and whisk for another two to three minutes.

Make sure to mash the strawberries into the mixture well. Strain the jelly mixture and let it cool on the countertop until just lukewarm. Slowly pour on top of the cooled cheesecake and immediately let it cool completely in the fridge.

Serve and enjoy!