Soy Cheesecake / Japanese Recipe

A healthier alternative to cold cheesecake. Made with a combination of soy milk and yogurt instead of cream, with a little yuzu juice for a hint of citrus. A creamy and tasty cheesecake, without the need to use the oven, perfect for the hot days ahead!

*We recommend fruits such as strawberries, raspberries, grapes, etc. Although tastes break genres, don’t be afraid to experiment!

Preparation: 20 minutes

Rest: 2 hours.

Portion: 8 people

Utensils

• Mixing bowl (medium)
• Container for mixing and heating liquids (small)
• Mixing bowl (large)
• A spoon
• Base refractory for your cheesecake

Ingredients

• 6 pieces neutral cookies
• 1 tablespoon honey
• 2 tablespoons Yuzu juice Can be another citrus
• 120 g cream cheese
• 3 tablespoons granulated sugar
• 3 tablespoons plain yogurt
• 200ml soy milk
• 10 gr neutral gelatin without flavor
• fresh fruit or fruit syrup

Instructions

1. Crumble the cookies, mix them with the tablespoon of honey and a tablespoon of yuzu juice. Firmly pack the mixture into the bottom of the cheesecake pan.
2. Add the gelatin to two tablespoons of water, heat in your microwave oven for 15 to 30 seconds to dissolve. It is possible to heat it in a pot on the stove, just be aware of removing it when it dissolves.
3. Mix the cream cheese (120gr), 3 tablespoons of yogurt and a tablespoon of yuzu juice. Once they are well mixed, add 200ml of soy milk to the mixture.
4. Add the gelatin (step 2) to the mixture. Once well mixed, serve the mixture in the refractory for the cheesecake, and let it rest in your refrigerator until it takes the right consistency to serve. Depending on the refrigerator, it can be in 1 to 2 hours.
5. Add the fruit and/or fruit syrup on your cheesecake.Serve the portions and enjoy it cold!