Preheat the oven to 355F/180C. Put the cream cheese In an oven-safe bowl and place it in the oven as it heats.
When the cream cheese is soft, remove from the oven and mix in the tofu using a rubber spatula. (It should be like the picture.)
Mix in marmalade, blueberry, or whatever is your favorite jam. I recommend orange jam!
Slowly add pancake mix and mix in thoroughly.
Add milk. We want it to still be a little bit firm, so adjust the amount of milk accordingly.
Cook in the oven at 355F/180C for 20 minutes. Insert a toothpick in the middle of the cake. If nothing sticks to it, it's done!
If you eat the cake when it's hot, it will be really fluffy. Letting it cool with give it more of a firm, chewy texture. I would recommend you try both.
Story Behind this Recipe
I love cheesecake, but using a lot of cream cheese seems like a waste... and I also worry about the calories... so I composed this cheesecake that uses just a little cream cheese and substitutes the rest with tofu. It also doesn't use oil or eggs!
Making the tofu as smooth as possible by mixing is the key point! The texture will be different. When chilling, wrap in aluminum foil. When eating, it's tasty to add jam on top!!