Yuzu and Tofu Cheesecake
Dessert Recipes | Easy Recipes | Serves 5 (5 x 180ml jars) | Preparation Time 15 Minutes (plus 2-3 hours for chilling)
90g digestive biscuits
30g melted butter
40ml Yutaka Yuzu Citrus Seasoning
2 leaves gelatin
150g soft cheese
100ml double cream
50g caster sugar
30g marmalade (plus extra for topping)
½ stick vanilla pod, halved length way with the seeds scraped out
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.
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.
Add the gelatine mixture, tofu, cream cheese, double cream, sugar, marmalade, and vanilla seeds to a food processor and mix until smooth.
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.
To serve, top with the rest of the marmalade on top.
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