This series of delicious recipes was created especially for patients who are recovering after their dental treatment and may have difficulty chewing and eating. You can find the recipe shown here, and many others in the "Meals to Smile About" cookbook by National Dental Centre Singapore (NDCS). NDCS is a member of the SingHealth group. 

Armed with a passion in backing, Chef Chee Keong left his corporate career in the public sector to further his pastry studies and learnt French baking techniques at the prestigious Le Cordon Bleu in Tokyo. A fan of local ingredients, he loves to incorporate them into his bakes. His recipe for Tofu Lemon Cheesecake is a light and less sweet Japanese silken tofu cheesecake which tastes as good as it looks.

This recipe makes 5 round small cakes.

Preparation style: Bake and chill

Kinako sponge

Tofu cream

Decoration

Kinako sponge

1. Preheat oven to 200°C and line the bottom of a 18cm x 18cm square baking tin with baking paper.

2. Sift cake flour and kinako powder together. Put butter in a small bowl and place the bowl over a pot of simmering water, to melt the butter.

3. In a small bowl, mix castor sugar and light brown sugar.

4. To make the meringue, place egg white in a mixing bowl and beat at high speed until foamy. Add mixture (3) and beat until stiff peaks form. Add egg yolk and combine well at low speed.

5. Add sifted flour mixture (2) into (4) and beat at low speed. Then, add melted butter and fold using a spatula. Pour batter into baking tin and spread evenly with the spatula.

6. Bake in the oven for 12mins. Remove from oven and allow the cake to cool.

7. Once cooled, remove cake from baking tin and peel off the baking paper at the bottom. Use 8cm round rings to cut 5 pieces of cake. Leave the cakes in their individual round ring moulds and brush the top with sugar syrup.  

Tofu cream

8. Place cream cheese, light brown sugar and castor sugar in a food blender and blend until creamy.

9. Add in the tofu, heavy cream, sour cream, soy milk and lemon zest and blend thoroughly.

10. Place softened gelatin sheets in a small bowl and melt over a pot of simmering water. Add to (9) and mix well.

11. Pour the tofu cream into the round rings and smooth it out evenly with an offset spatula. Leave in a chiller overnight. To remove cake from mould, warm the sides of the round rings with a blowtorch. Alternatively, you can use a small paring knife to slide through the inner side of the ring to release the cake. 

Decoration

12. Place the white chocolate in a small bowl and melt over a pot of simmering water. Do the same for the dark chocolate separately.

13. Add a drop of edible orange food colour into the melted white chocolate and mix evenly. Pour the chocolate into an oval-shaped chocolate mould. Place in the chiller to harden.

14. Remove oval-shaped chocolates from mould and place 2 pieces each on the top of the cake.

15. Pour the melted dark chocolate into a piping bag and cut a small tip of the bag and pipe the eyes and mouth onto the cake.

Tip: For the sponge, do not overmix the egg white when the flour mixture and melted butter are added in.

Chef Chee Keong is the Founder and Co-owner of Whiskit Bakery & Cafe.

Check out other soft diet recipes:

Pink dragonfruit pudding by Ceph Koh

Blue pea lemongrass jelly by Caffe Pralet.