Mozzarella-Tofu cake

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 sugar
some taste, e.g. lemon scrapes or lemon extract or whatever you like with cheese cake

C) 5 egg whites

1. Make the base cake from the ingredients of A.
2. Put it at rest for 30 min, some put it even in a fridge overnight.
3. Mix all ingredients of B to get a semi-liquid mass.
4. Pre-heat the oven to 180C.
5. Lay the pastry into the form and around the walls.
6. Beat the egg-whites until semi-solid and mix it with the mass from B.
7. Pour the mixture into the form.
8. Heat it for 60-80 Minutes until the tooth-stick test is satisfactory.

Caution:
mozzarella mixes with difficulty with the rest of B, check that is really mixed before adding into the form

This recipe has been closest to a German cheese cake - but still the sour taste is not yet there. More experiments are necessary.