Yuzu and tofu cheesecakes

Ease:: Simple
Serves:: 5
Prep time:: 15 minutes
Total time:: 15 minutes

A wonderful combination of Japanese yuzu and classic creamy cheesecake. Indulge in this enchanting flavours of yuzu and tofu in this deliciously creamy cheesecake.

Ingredients

90g digestive biscuits

30g melted butter

40ml yuzu citrus seasoning

2 leaves gelatin

175g tofu

150g soft cheese

100ml double cream

50g caster sugar

30g marmalade (plus extra for topping)

1/2 stick vanilla pod, halved length way with the seeds scraped out

Method

Prepare the biscuit base: To make the base, put the digestive biscuits in a food processor and blend to make crumbs. Melt the butter in a bowl over boiling water in a saucepan and stir in the biscuit crumbs until mixed together. Place into the prepared jar and press down firmly to create an even base.

Melt the gelatine: To make the cheesecake, soak the gelatin leaves in cold water for 3 minutes. Then, squeeze the water and place in a small saucepan with the yuzu citrus seasoning. Heat on low to melt the gelatine, being careful not to boil it.

Create the cheesecake mixture: Add the gelatine mixture, tofu, cream cheese, double cream, sugar, marmalade, and vanilla seeds to a food processor and mix until smooth.

Fill the jars with cheesecake batter: Spoon the cheesecake mixture into the jars and remove any air from the jars by tapping on a table. Refrigerate for few hours to set.

Garnish: To serve, top with the rest of the marmalade on top.