Hi! I want to make the cheesecake recipe in the book, and it calls for 12.3 oz of silken tofu. However, it doesn't specify if it's supposed to be soft, firm, or extra firm--has anyone made this yet, and what type of tofu did you use?
Any other suggestions/ recommendations when making the cheesecake?
The silken tofu I buy from the refridgerated section doesn't say s/f/ef, but I think it might in the grocery section of my local store. I would go with soft silken (if you can't buy the refridgerated area) because you want this to blend completely with the other ingredients. I made this recipe and it turned out great, but I did add 2 tsps of agar agar flakes to the cheesecake mixture because I was worried it might not set up.
Great! Thanks so much for tips!! And, Lindsay, I'm actually trying to make a combined version of your cheesecake and Alicia's--trying to cut a little of the fat out by using half applesauce and half of the butter it calls for!