1) Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.

2) Soak gelatine powder in water and leave aside for about 5 minutes.

3) Mix green tea powder with 5 tbsp hot water. Set aside.

4) In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.

5) Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.

6) Pour 3/4 cream cheese mixture into one bowl and 1/4 to another.

7) Mix green tea mixture to 1/4 plain filling, mix well.

8) Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.

9) To make swirls, gently run a chopstick in circular motion.

10) Chill cake in refrigerator for at least 4 hours or overnight.

11) For perfect slices, cut cheesecake with a hot knife.