Gelatine-Free Chocolate Tofu Cheese Cake

I am terribly happy and super excited for past two days cause my daughter just got her STPM (high school) result and she has surprised me with her excellent straight As certificate. I am so so proud of her. "Well done girl !"  Can you imagine how time flies ! My girl is heading to University soon. Twenty years ago, I'm still holding her in my arms to feed her milk :o) She is now a very independent young lady, so it time to leave it to her to make her own way. All I have to say is there's still a long way to go..... and this is just the beginning of her life....her destiny.

Whateverso, we still need to feed ourselves well. Right ??? haha..... So, I made something different today for the celebration. Something sweet without the animals fat what you called gelatine. Gelatine is often used in making no bake cheese cake or jelly to work as a gelling agent. In my experiment, I am actually trying to replace gelatine with agar-agar powder instead. Agar-agar powder is another form of gelatinous substance which came from algae. More healthy compare to gelatine and it actually works quite well too.

So, here's what I did.
Ingredients for crust base :
250gm   TIGER biscuit / graham biscuit
120gm    butter, melted

Method :
Place biscuit into a big plastic bag & sealed. Then crushed biscuit with rolling pin by rolling it over the bag or you can use an electric grinder to do the job. Now, pour finely crushed biscuit to a big mixing bowl then stir in melted butter and mix well. Finally, press mixture to a 8" spring foam tray and keep refrigerated till set.











Ingredients for tofu cream cheese filling :
(A)
500gm   cream cheese, softened at room temperature
300gm   pressed tofu (1 packet)
100gm   icing sugar

(B)
1/2 cup   milk
2 tspn   instant coffee powder
200gm   chocolate, thinly chopped

(C)
1/2 cup  milk
1 tspn    agar-agar powder

Method 
(1) place ingredients (A) into a big mixing bowl, beat till mixture nice & smooth then set aside.
(2) now for ingredients (B), combine milk & coffee powder and bring to boil then off the heat and add in chocolate chunks, stir till chocolate completely melted.
(3) pour in mixture (B) into mixture (A) and continue beating till everything well combined, then set aside.
(4) mix together ingredients (C) and heat till agar-agar powder completely melted and mixture begins to thicken.
(5) remove mixture (C) from heat and slowly stir into cream cheese mixture and beat till well mixed.
(6) finally, pour cream cheese mixture to biscuit base pan and keep refrigerated till set or overnight preferable before serving.

For decorations :
1 cup  whipping cream (whipped before entering to pipping bag)
2 TB  cocoa powder for dusting
2 cups  mini marshmallow, optional (cause it made of gelatine as well)

Mmmmhhh....mmhh.... now, this is what I call satisfaction ! All I need is a cup of coffee and my book to make my day a little easier. Hope you are too !
Enjoy & have a fabulous day everyone and don't forget to join me at 'International Yeasted Recipe' by submitting your beautiful creations. Looking forward to seeing you. Have fun !