Wednesday, December 26, 2007

Making Snow-Cakes

It's been a few days (lol) since I've mentioned my bakery or my wonderful friends and customers from my mom's work. Well, back on the 18th I had my mom (thanks!!) bring in a new creation that one of her co-workers (and our friends) had requested. I was under the impression that it was a holiday treat for her family, but my mom sure set me straight on that one! She came home with starry-eyed glee on her face, rambling about how Georgiana had divided the cake amongst their entire work team so everyone could have a taste. Comments were in the vein of how gorgeous the cake was, how decadent and rich and perfectly sweet it was, and how it wasn't as cloying as the restaurant-style cheesecakes that no one can ever finish off. Apparently my mom was not alone in her opinion, because two days later I had an order for 3 more, to be delivered on the 24th, sitting in my inbox!! Normally I wouldn't agree to something so close to the holiday break, but I couldn't resist for the wonderful people who have welcomed me into their little community and social circle.


This cheesecake is named after one of my best customers (the same gorgeous and wonderfully supportive woman who ordered this pie a while back), and is quickly becoming one of the most popular custom items on my bakery's menu! It is egg-free but just as rich and creamy smooth, with the additions of silken tofu and custard (or vanilla pudding) powder. This is, without a doubt, a royal showstopper for any gathering.


Georgiana’s Snow – Cake
Serves 16
1 1/4 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons miniature chocolate chips
5 oz silken lite tofu (Mori-Nu or similar)
1 tsp custard powder (or cook-and-serve vanilla pudding powder)
2 tablespoons water
1 tablespoon vanilla
1 cup full-fat sour cream
16 oz full-fat cream cheese, fully softened
1/2 cup sugar
8 oz white chocolate, melted


  1. Preheat oven to 350F. Line the bottom of a 9" spring-form pan with parchment paper.
  2. Combine crumbs and melted butter.
  3. Press into the bottom of the pan, and bake 10 minutes. Allow to cool.
  4. Sprinkle cooled crust with the chocolate chips. Set aside.
  5. In a food processor or blender, combine tofu, custard powder, water, vanilla and sour cream until smooth.
  6. In a large bowl, using electric beaters, cream cheese and sugar until fluffy.
  7. Beat in the tofu mixture until smooth, followed by the white chocolate.
  8. Bake in a water bath at 350F for 45 minutes.
  9. Turn off the oven, leaving the cheesecake inside, and let sit for 45 minutes before removing to wire rack to cool completely.
  10. Refrigerate before serving.
Amount Per Serving
Calories: 303.4
Total Fat: 22.4 g
Cholesterol: 49.7 mg
Sodium: 180.5 mg
Total Carbs: 22.3 g
Dietary Fiber: 0.3 g
Protein: 4.6 g


Seeing how popular an off-the-top invented recipe of mine has become so quickly, how well-recieved it was by everyone and my sheer amazement at not only conquering my fear of cheesecakes but becoming quite the cheesecake queen over the past few months, I definitely think that this has been my best recipe of 2007. The event is being hosted by Sandra and zorra, with the round-up to be posted on New Year's Eve. Such wonderful people, working on a round-up when the rest of us are drinking bubbly and singing Auld Lang Syne!

3 comments :

Bellini Valli said...

My mom used to make us tofu cheesecake when we were kids. She was way before her time!!Yours does sound extra creamy and delcious..it is bookmarked.

Glenna said...

mmmm....wonderful. I've made tofu cheesecake too but lost my recipe. Hmmm...I'm thinking I'll be marking yours. Looks fabulous!

Laurie Constantino said...

Very interesting recipe, unlike Valli, I've never had tofu cheesecake. The proof of its goodness is in the reorders you've been getting. Great job!