Yuzu and tofu cheesecakes recipe
Requires three hours' chilling time. These cheesecakes should be made using empty small jam jars. Protein packed tofu and the sunny yuzu fruit add an extra tang for an original and moreish dessert. The individual portions will even save fights over who has the biggest slice!
Ingredients
- 90 g digestive biscuits
- 30 g melted butter
- 40 ml yuzu citrus seasoning or yuzu juice
- 2 leaves gelatin
- 175 g tofu
- 150 g soft cheese
- 100 ml double cream
- 50 g caster sugar
- 30 g marmalade (plus extra for topping)
- 0.5 vanilla pod, halved lengthways with the seeds scraped out
Details
- Cuisine: Japanese
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 5
Step-by-step
- 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 or yuzu juice. 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.
This recipe was devised by Atsuko Ikeda for Yutaka.
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