Cooking Instructions
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Step 1
Pulse
Digestive Biscuits (2 1/2 cups)
,
Unsalted Butter (1/4 cup)
, and
Salt (1/4 tsp)
together to make a crumb. If crushing in a ziplock bag, melt the butter.
Step 2
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.
Step 3
In food processor, blend
Natural Greek Yogurt (1 cup)
,
Firm Tofu (7 oz)
,
Cream Cheese (1 cup)
,
Caster Sugar (1 cup)
,
Milk (1/4 cup)
,
Vanilla Extract (1 tsp)
, and
Lemon Juice (1 Tbsp)
until smooth. Set aside.
Step 4
In saucepan, dissolve
Agar-Agar Powder (1/2 Tbsp)
in
Water (1/2 cup)
. 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.
Step 5
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.
Step 6
In a saucepan, bring
Fresh Strawberries (1 1/3 cups)
,
Agar-Agar Powder (1/2 Tbsp)
,
Water (1 1/2 cups)
, and
Granulated Sugar (1/3 cup)
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.
Step 7
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.
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