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 Post subject: firming-up cheesecake filling
PostPosted: Tue Jun 25, 2013 11:38 am 
Tofu Pup Forever
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I made the Blueberry Bliss Cheesecake from Vegan Pie in the Sky. I actually made it twice. The first time, it seemed firm enough, the second time it was too soft - like eating it with a spoon seems more doable than with a fork.

I can only think of two things I did differently:

1) The first time I used 16 oz of soft tofu, the second time I only used about 3/4 of that since that's what the recipe calls for and the first time the filling filled the crust a little too much.

2) I used a frozen banana the second time, a fresh one the first time.

So why did it come out liquid-y this time? What should I do to firm it up?


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 Post subject: Re: firming-up cheesecake filling
PostPosted: Tue Jun 25, 2013 12:34 pm 
Drunk Dialed Ian MacKaye
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Frozen bananas are way squishier than fresh, so I'd say that's a big issue. And obviously using 25% less tofu would make it softer too. If I were you I'd make it with the whole package of tofu and a fresh banana, and just fill with as much as you need, and eat the leftover separately!

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 Post subject: Re: firming-up cheesecake filling
PostPosted: Tue Jun 25, 2013 1:13 pm 
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Yea I would not use a frozen banana, definitely fresh.

I also always press the tofu before I put it in any cheesecakes, to get out the extra water.

But to firm up the cake you have now, I would put it in the freezer, then take it out 20 minutes or so before serving, or call it blueberry cheesecake pudding. See then you did it on purpose.


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 Post subject: Re: firming-up cheesecake filling
PostPosted: Wed Jun 26, 2013 9:41 pm 
Tofu Pup Forever
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Alaina wrote:
Yea I would not use a frozen banana, definitely fresh.

I also always press the tofu before I put it in any cheesecakes, to get out the extra water.


I didn't know you could press silken tofu.


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 Post subject: Re: firming-up cheesecake filling
PostPosted: Thu Jun 27, 2013 8:00 am 
Hoards Peppermint Jo-Jos
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I don't actually press silken, but sometimes I'll wrap it up in a couple of kitchen towel (no weights) and let it sit for a while. This gets out a bit of moisture without squishing.


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 Post subject: Re: firming-up cheesecake filling
PostPosted: Thu Jun 27, 2013 10:03 am 
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I use the tofu express. It has a different spring for silken tofu. It does squish a bit, but since it's going in the blender, that doesn't matter. Firm tofu doesn't get squished up.
I honestly love that thing. I think I've saved hundreds of trees by not going through tons of paper towels everytime I need to get water out of tofu. Although it probably isn't anywhere near that amount. Anyway, that thing is awesome and saves a lot of time.


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 Post subject: Re: firming-up cheesecake filling
PostPosted: Thu Jun 27, 2013 7:35 pm 
Hoards Peppermint Jo-Jos
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that's good to know about the tofu express, I'd seen it but thought it would just be junk. When I press tofu I use cloth kitchen towels, but then I have them hanging all over the kitchen to dry out. That gadget sounds much more appealing.


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