Yuzu and tofu cheesecakes recipe Recipe

Name: Yuzu and tofu cheesecakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g (3.2oz) digestive biscuits; 30 g (1.1oz) melted butter; 40 ml (1.4fl oz) yuzu citrus seasoning or yuzu juice; 2 leaves gelatin; 175 g (6.2oz) tofu; 150 g (5.3oz) soft cheese; 100 ml (3.5fl oz) double cream; 50 g (1.8oz) caster sugar; 30 g (1.1oz) marmalade (plus extra for topping); 0.5 vanilla pod, halved lengthways with the seeds scraped out

Servings: persons

90 g (3.2oz) digestive biscuits
30 g (1.1oz) melted butter
40 ml (1.4fl oz) yuzu citrus seasoning or yuzu juice
2 leaves gelatin
175 g (6.2oz) tofu
150 g (5.3oz) soft cheese
100 ml (3.5fl oz) double cream
50 g (1.8oz) caster sugar
30 g (1.1oz) marmalade (plus extra for topping)
0.5 vanilla pod, halved lengthways with the seeds scraped out

1
To make the base, put the digestive biscuits in a food processor and blend to make crumbs.
2
Melt the butter in a bowl over boiling water in a saucepan and stir in the biscuit crumbs until mixed together.
3
Place into the prepared jar and press down firmly to create an even base.
4
To make the cheesecake, soak the gelatin leaves in cold water for 3 minutes.
5
Then, squeeze the water and place in a small saucepan with the yuzu citrus seasoning or yuzu juice.
6
Heat on low to melt the gelatine, being careful not to boil it.
7
Add the gelatine mixture, tofu, cream cheese, double cream, sugar, marmalade, and vanilla seeds to a food processor and mix until smooth.
8
Spoon the cheesecake mixture into the jars and remove any air from the jars by tapping on a table.
9
Refrigerate for few hours to set.
10
To serve, top with the rest of the marmalade.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 90 g (3.2oz) digestive biscuits, 30 g (1.1oz) melted butter, 40 ml (1.4fl oz) yuzu citrus seasoning or yuzu juice, 2 leaves gelatin, and more.

Yes, Yuzu and tofu cheesecakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yuzu and tofu cheesecakes recipe

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