As a German, I like cheese cakes but, unfortunately, you can't get curd (Quark) cheese in Japan - at least not easily. So, using Tofu instead, a bit of experience is necessary. Tofu should be de-watered. Put a Tofu block into a soup plate, put another plate on it - plus some weight. This presses efficiently the water out. The amount of ingredients is for a 23 cm baking form (a standard size in Germany). It is a two-layer cake, the inner/upper layer is the mozzarella-tofu mixture, the outer layer contains the flour - like a tart. A) outer layer - called Mürbeteig in German or shortcrust pastry in English: 100 g fat (butter or margarine) 100 g sugar 250 g flour 1/2 sachet of baking powder = about 8 g? 1 egg yolk a pinch of salt a little bit of milk B) inner layer: 1/2 pack of tofu (=200g) de-watered 200g of mozzarella cheese 4 egg yolks 1 pack of whipped cream (200ml) - I use whatever cream is available 40 g corn starch 1/4 sachet of baking powder 80 g of s...