Tofu Cheese Cake

Had a second cooking party with my foodie friends.
Since I have a looooooot of tofu, the theme of the party was TOFU this time!
I made tofu gyoza and tofu cheese cake.
I baked tofu cheese cake before using real cheese, but this time, I tried to make it with sake lees as a sub for cheese. As I wrote it before, sake lees taste and smell like cheese when mixed with oil and salt.



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For the filling

1pk tofu
3/4cup coconut milk
4tbs sake lees
1/2 banana
1tsp plum vinegar
3tbs sugar
1tbs miso
2tbs lemon juice
1/2tsp cinnamon
1.5tbs agave
1tsp vanilla extract
★1tsp agar powder
★2tbs almond meal
★1tbs potato starch

For the crust

4tbs pancake mix
4tbs walnut
4tbs rolled oat
2tbs potato starch
2tbs strawberry jam
1tbs soy milk

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To prepare the filling, wrap your drained tofu in a few paper towels.Press with something heavy for about 3 hours.
First, mix agar with almond meal and potato starch(★), and then mix all the ingredients well with a blender. Let it cool over a night. (sake lees make it ferment and taste more like cheese)

To prepare the crust,preheat oven to 350F(180C).
Mix together walnut and oat with a blender.
Combine other ingredients in the blender and mix.
Press mixture into the bottom of a cake mould.
Bake for about 15mins.
Put 1tbs honey(or agave, maple syrup)on the crust, which makes the crust crunchy.
Pour the filling into the crust and bake in a preheated oven for about 45mins.
Let it cool and then chill in a refrigerator for about 3hours.