Grand Marnier Tofu Cheesecake Recipe

Grand Marnier Tofu Cheesecake Recipe

Ginger Graham Cracker Crust:

115g unsalted butter, melted, plus more for greasing the pan

180g graham crackers, crushed into fine crumbs, about 1½ cups

225g packed dark brown sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

a pinch of salt

Grand Marnier Tofu Filling:

540g silken tofu

1½ teaspoons fresh lemon juice

½ cup heavy whipping cream

1 teaspoon salt

5 gelatin sheets, soaked in cold water until softened and drained,

  or 2¼ teaspoons powdered gelatin, softened in ¼ cup cold water

340g cream cheese, at room temperature

150g sugar

3 tablespoons grated orange zest

1 tablespoon grated lemon zest

2 tablespoons Grand Marnier

Method:

To make the graham cracker crust: Lightly butter an 8-inch round glass or ceramic baking dish and set aside.  Put the graham crackers, brown sugar, cinnamon, ginger and salt into a mixing bowl.  Mix well, then add the melted butter and mix with your hands until the crumbs are evenly moistened.  Transfer the mixture to the prepared baking dish and press into an even layer on the bottom.  Bake the crust in the preheated oven until golden brown, about 25 minutes.  Remove from the oven and cool completely.  To make the cheesecake filling: Put the tofu and lemon juice in a blender and blend until smooth.  Set aside.  Put the cream and salt in a medium saucepan and warm over medium heat until bubbles begin to form around the edges.  Stir in the softened gelatin until completely dissolved.  Remove from the heat.  Put the cream cheese, sugar and orange and lemon zests into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until light and fluffy, about 10 minutes.  Scrape down the sides and bottom of the bowl, add the Grand Marnier, and mix on medium speed until smooth, about 1 minute.  Gently fold in the gelatin cream and tofu mixture until well incorporated.  Pour the filling into the cooled crust.  Refrigerate, uncovered, until set, at least 4 hours, or preferably overnight.  Serve chilled.