Marbled Tofu Cheesecake

I have exactly eight and a half days left till my flight to Switzerland. Besides the usual "pack all your stuff" (which I haven't done) or "get your documents ready" or "do more research on where you're going" advice, the next best ones I got were "eat whatever you want because you might not be able to find it there." Which, for me, is fried chicken (shihlin's Taiwanese fried chicken to be exact) and anything drowned in cheese. I have a feeling I'm going to be able to find renditions of both over there...

And I've been baking a lot too. Mostly just chocolate cakes and breads to use up the plethora of ingredients I seem to have accumulated over the months. There was a point of time when, with twenty-four days left till my flight, I had four kilos of chocolate left to use up. It wouldn't have posed a problem normally, being left with four kilos of the stuff to nosh on but then this was baking chocolate. That I got on the cheap when I was churning out brownies on a large scale. In other words, not good eats.

I also have a can of chestnut paste, some tubs of cream cheese and some good chocolate left too. While bringing them with me to college is out of the question, baking up some last minute indulgences is not. Just so you know, I LOVE chestnuts. I love eating them roasted or fried or braised or even better, in paste form. Okay that sounds disgusting but in reality, it's like peanut butter, but even creamier and sweeter and nuttier and, I dunno, better. And I think I don't have to explain my obsession with cheesecake or brownies.

So I am faced with a dilemma. How do I use up those ingredients in the yummiest way possible ? Do I make one New York cheesecake with a side of fudgy brownies and chestnut cream (and put myself into a food coma just thinking about it) ? OR should I kill two birds with one stone and make the chestnut cheesecake I've been eyeing in the gorgeous Nigella Lawson's cookbook ? Or maybe a chocolate chestnut cake, also from said book ?

Life is hard sometimes. 

While I ponder this extremely important question, I shall leave you with this cheesecake I made a little while ago. It doesn't have either chestnuts or chocolate.. Or must cheese, come to think of it. Yep, it's one of those OMGICAN'TBELIEVEIT'SNOTCHEESE thingies I found floating around on the internet the other day.

Pretty, isn't it ?

And yes, it is tofu. And it's good. Trust me.

 

The texture won't be a smooth or creamy as your usual cheesecake seeing as there's tofu and gelatin in it. It's more of a sliceable mousse. Not that it's a bad thing, but I'm a New York cheesecake sort of girl. That being said, I find this one a pleasant change from the clagginess one might feel (here I say might because I'm not one of those wimps - I mean - people) after eating a slice of baked cheesecake. Plus, it's tofu. And green tea ! What better way to get your daily dose of protein and antioxidants than in a delicious cheesecake, nonetheless ?

I got the recipe from here. I didn't change anything, and if say, I'm feeling a little chunkier lately but still want something sweet, I'd make it again. Nothing changed. It's good, people.