That's enough small talk, I think. Let's talk about today's cheesecake. I hadn't made (or eaten) cheesecake in a long time (like years) but then, I watched that episode of Friends where Chandler and Rachel obsess over a cheesecake from Mama's Little Bakery (delivered from Chicago, IL to their apartment instead of Mrs. Braverman's). When Rachel describes the cake she says, "It had a buttery, crumbly, graham cracker crust, with a very rich yet light, cream cheese filling… Wow! My whole mouth just filled with saliva!" It gave me an automatic craving for cheesecake.
I shared a tofu cheesecake recipe three years ago and I thought it was time for an update. Prettier photos, adjusted recipe, you know, the works. You may be thinking, "Tofu? Gross!" But the tofu just adds a lightness to the filling. It's how you achieve that "very rich yet light" texture.
Ingredients [yields 1 regular 8" round, 4 regular 4" mini rounds, 2 thin 8" rounds, or 8 thin 4" mini rounds]:
16 oz. silken tofu, room temperature
8 oz. cream cheese, room temperature
1 tablespoon orange zest (or lemon zest)
1 vanilla bean, scraped
3 eggs, room temperature
⅔ cup sugar
¼ cup flour
1 teaspoon vanilla extract
8.8 oz. package Biscoff cookies or ½ package Biscoff cookies and ½ package chocolate wafers
¼ cup butter, melted
butter for greasing