Place a kitchen towel on a sieve, place tofu and cheese on top, and drain. Put the cream cheese in a bowl, put the tofu down from the sieve, and mix it with a whisk.

Put the Diget cookies in a bag and break them down. I hit it with a rolling pin. Add melted butter and spread cookies on the cake pan with Teflon sheets. Make sure to press the cookie with a rolling pin or bottle.

Add sugar to the mixed tofu and cheese and mix them with a whisk, then add the yolk and continue to mix. Add lemon juice and orange juice to the dough. (You can replace it with rum or vanilla) Whisk the whites a little with a whisk, then add sugar and keep whipping to make a 70% soft meringue.

Sift the flour into the dough and mix lightly, then add the meringue little by little and mix lightly.

Boil soaked beans with water and sugar, reduce heat from medium to low, and turn off the heat when the water becomes too dry. If you boil it down without water, the beans become hard. Put a little dough into the pan, add the boiled beans, pour all the remaining dough and pan it.

Place cake mold in cookie pan, add 2 cups of hot water and bake in preheated 160 degree oven for 90 minutes. The meringue was soft, but what happened to the cracked cheesecake today. But I was proud of it when it cooled down.

Cheesecake cheesecake with the beans cringe below. I learned that adding tofu makes a delicious cheesecake. It was made with reduced sugar, but the braised beans were sweet and the bad juju was sweet, so overall it was a little sweet. It would be better to make healthy beans and tofu with less cheese and some sugar, right?