Drinks and Desserts

January 9, 2019
Taho Cheesecake

Makes 1 cake
Preparation and cooking time: 1 hour


1 ½ cups prima toast, crushed
¼ cup butter, melted

Cream cheese mixture:
1½ blocks cream cheese, softened
2 blocks Silken tofu
⅓ cup powdered sugar
¾ cup all-purpose cream
1 cup Greek or plain yogurt
½ cup small sago, cooked
1 tablespoon lemon juice
½ tablespoon gelatin, dissolved in ¼ cup water

1 ½ panutsa, chopped
¾ cup water
¼ teaspoon vanilla
1½ cups small sago, cooked


1. Mix prima toast and butter until combined until mixture is dough-y.
2. Press mixture onto a lined spring-form baking pan. Set aside in the refrigerator.

Cream cheese mixture:
1. In a bowl, combine cream cheese, tofu, powdered sugar, heavy cream, and yogurt. Use an electric beater to mix well.
2. Fold in lemon juice, gelatin water, and cooked sago.
3. Pour onto the baking pan with crust and refrigerate until set.

1. In a small pot over medium-low heat, heat panutsa and mix until melted.
2. Mix in water and vanilla extract.
3. Serve with the cheesecake with cooked sago and syrup.