This Japanese influenced Cheesecake recipe will be the prefect ending to a Japanese meal.

Serves 4-6

Ingredients:

• 7oz firm tofu
• 1 cup plain Greek-style yogurt
• 1 tablespoon unsalted butter, softened
• 1 tablespoon lemon juice
• Zest of half a lemon
• 2 teaspoons rum
• 1 tablespoon plain flour
• 3 eggs, separated
• 2 tablespoons caster sugar
• 2 tablespoons of preferred fruit jam

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Preparation:

1. Drain the tofu and wrap it in parchment paper.
2. Place it on a grid with a chopping board on top to weigh it down and leave to dry out for one hour.
3. Blend the tofu, yogurt and butter in a food processor.
4. Remove to a bowl and add the lemon juice, lemon zest, rum and the flour.
5. In a separate bowl whisk the egg whites until they form stiff peaks, then slowly add the sugar while continuing to whisk.
6. Fold the egg whites into the tofu mixture and pour into a lightly oiled 8 inch diameter round cake tin.
7. Pour hot water into a roasting tin to a depth of 1 inch.
8. Place the cake tin on a trivet in the roasting tin and bake in an oven pre-heated to 320o F for 50 minutes or until a skewer inserted in the middle of the cake comes out cleanly.
9. Leave to cool.
10. Mix your favorite fruit jam with a teaspoon of water, and heat it up in a small saucepan to create a glaze. Brush the cake with the glaze before serving.