Tofu Cheesecake

1 x 8-inch Round

Ingredients
Sponge Base
1/4 C flour
1 t baking powder
3 eggs, separated
1/3 C + 2 T sugar
1 t vanilla
3 T butter, melted
1/4 t cream of tartar

Cheesecake Filling
250 g cream cheese, softened
150 g silken tofu (comes in vacuum tube pack)
3 T butter, softened
1/3 C caster sugar
1/4 C lemon juice
1/2 C thickened cream
2 t gelatin, dissolved in 2 T hot water

Method
1. Preheat oven to 160 degrees and line a small square baking tin.
2. Sift flour and baking powder twice.
3. In a clean bowl, beat egg white, 2 T sugar and cream of tartar until still peaks form. Set aside.
4. In a separate bowl, beat egg yolks and sugar until thick. Add vanilla and melted butter. Gently stir in flour mixture until incorporated.
5. Fold the egg white into the yolk mixture, one quarter of the mixture at a time until all combined.
6. Pour into prepared pan and cake for approximately 10-15 minutes or until cake springs back tp the touch.
7. Meanwhile, gently heat tofu, cream cheese and butter in the microwave in short bursts to ensure ingredients are softened.
8. Beat cream cheese mixture until smooth whilst gradually adding sugar, followed by the thickened cream and lemon juice.
9. Stir melted gelatin into the cream cheese mixture.
10. Assemble cake by slicing the sponge and alternatively layering the cheesecake. When complete, cover and refrigerate overnight (minimum 4 hours) before serving.