Watched several recipes and i like yours the best, one little suggestion I like it when they show a summary of ingredients at the beginning of the video :)
@scrane5500
11 ай бұрын
Love tofu! So going to try this--just with some plant based cream and yogurt and AgarAgar as I have a family history of Cancer so need to avoid the estrogen in dairy and lead in gelatine. Thanks for sharing
@themeatmensg
9 ай бұрын
No worries!
@MrEasiertolie
Жыл бұрын
Excellent flavor and texture! It turned out great! I used a fresh lemon from my tree, not sure if it mattered, but 2 TBS of lemon juice was a bit overpowering. I would recommend 1 TBS to retain cheesecake flavor.
@Orhneeyou
6 жыл бұрын
omg ive never heard of tofu cheesecake, but this looks delicious!
@yueningkong6283
4 жыл бұрын
Jz made it yesterday & its a success! 🙂👍🏻
@natalielow0317
Жыл бұрын
may i know how many butter added ??
@Michael-vo3tk
6 жыл бұрын
was hoping for a tofu-based cheesecake, not a cheesecake with a touch of tofu.
@OMGLoCodoCo
4 жыл бұрын
well thats too bad then i was looking for cheesecake with a touch of tofu
@andrewyee9140
5 жыл бұрын
Hi, I do have a question. Last time tried to make a non bake tofu cheesecake but my mixture turned out to be very watery and can't set after refrigerate. Is it because of the silken tofu produce many water when I blend it?
@deathboy1005
2 жыл бұрын
Hey, can i know why it success then take it out after 30 mins then it started melting ya???
can i substitute yoghurt with something elsE? like milk or buttermilk?
@themeatmensg
3 жыл бұрын
Hey! Hmm, the best sub would be sour cream or heavy cream so that the cheesecake retains its texture / sturdiness. Using milk / buttermilk might introduce too much liquid to the recipe and the cheesecake might not form - hope this helps :)
@yvonnelim1775
6 жыл бұрын
1)Can gelatin powder being replace by other things? 2)Why use geek yoghurt normal yoghurt can't? 3) what is the difference between icing sugar & normal sugar? Will there be any different if I use normal sugar?
@UltraHanisah
6 жыл бұрын
Yvonne Lim I can only answer no. 3. Icing sugar is the same as your normal granulated sugar and yes you can use it instead, but your cheesecake won’t be as smooth because the granulated sugar isn’t fully dissolved. Risk that or just make your own icing sugar by grinding your granulated sugar in the dry blender.
@UltraHanisah
6 жыл бұрын
Eh wait I can answer number 2 too. Greek yogurt is much thicker and tangier than regular yogurt it’s better to use it if you can help it. However with that being said, I have made a cheesecake with regular yogurt before, because I just couldn’t find some greek yogurt at the time and the cake turned out ok. My advise if you want better results, stick to the original recipe
@KeetusDiary
6 жыл бұрын
Yvonne Lim you can replace gelatin with agar agar.. you can use any yogurt, I’ve tried both.. icing sugar is powdered regular sugar with a bit of corn starch..
@jamieyang5949
6 жыл бұрын
Thanks all :)
@jamieyang5949
6 жыл бұрын
Keetu's Diary any agar agar powder?
@kelseycalista9659
4 жыл бұрын
Hi , may i ask , why my texture not jiggly and as soft as yours 🥺
@themeatmensg
4 жыл бұрын
Did you make sure that the gelatin has melted? You'll know the gelatine is completely dissolved when there are no visible granules remaining. Splash a little bit up against the side and check. Hope this helps :)
@kelseycalista9659
4 жыл бұрын
@@themeatmensg because i dont have microwave so i boil it and i think it dissolve because theres no gelatin powder anymore ?
@themeatmensg
4 жыл бұрын
@@kelseycalista9659 Ahhh i think you might have over-heated the gelatin, hence the softer goey texture of the cheesecake. IF you are using the boiling method, we would recommend you let the water cool down for a minute before adding small amounts to stir and dissolve the gelatin :) Hope this works out for you!
@kelseycalista9659
3 жыл бұрын
Hi , its my 2nd try here , may i ask why the final result of my cheesecream got many bubbles ? 😭
@themeatmensg
3 жыл бұрын
@@kelseycalista9659 It is because of trapped air bubbles inside of the cheesecream. Next time, you should give the mixture a few knocks on the table and let the mixture set for a while to let the air inside of it to be released. Hope this helps~ All the best in your third attempt :)
@gemijuine
5 жыл бұрын
what's the title of the BGM? :)
@jamieyang5949
6 жыл бұрын
Is there a different if i use other tofu ? Like use Fortune Silken Tofu
@themeatmensg
6 жыл бұрын
most silken Tofu will work for the recipe
@jamieyang5949
6 жыл бұрын
Ooo ok thanks for the reply ! :)
@jessicachang9656
6 жыл бұрын
What type of tofu? stiff or silken?
@themeatmensg
6 жыл бұрын
silken
@doublecheeseburger77
6 жыл бұрын
I dont like organic. Can use normal?
@themeatmensg
6 жыл бұрын
of course!
@cindylo3077
6 жыл бұрын
Thicken cream is means whipping cream 35%?
@themeatmensg
6 жыл бұрын
www.dairyfarmers.com.au/product/thickened-cream
@cindylo3077
6 жыл бұрын
theMEATMENchannel thanks. Hope can find it in Canada.
@melissachiam4476
6 жыл бұрын
May I know how big is the portion? 8”?
@themeatmensg
6 жыл бұрын
20cm square pan yup 8"
@rp0749
6 жыл бұрын
When I saw that matcha powder....."slam the like button!" Lol
@jamieyang5949
6 жыл бұрын
I hv try this twice , idk where gone wrong . My tofu cheesecake texture n ur cheesecake texture is so different ... My one is like so dull and like cant hold in shape
@themeatmensg
6 жыл бұрын
you might have to increase you amount of gelatin
@jamieyang5949
6 жыл бұрын
theMEATMENchannel too dull n not silky is becuz of lack of gelatin ? Mine is the plastic kind instead of powder kind ... I am not sure how many gelatin is needed tho ... Cuz there didnt state how much gelatin ...
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