This oriental dessert layers the likes of tofu and citrus juice, with digestive biscuits and soft cheese. Layer these sweet treats into empty jam jars for a cute picnic addition or summer party pudding.
- 90g digestive biscuits
- 30g melted butter
- 40ml Yutaka Yuzu Citrus Seasoning or yuzu juice
- 2 leaves gelatine
- 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
Method1 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.
2 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.
3 Add the gelatine mixture, tofu, cream cheese, double cream, sugar, marmalade, and vanilla seeds to a food processor and mix until smooth.
4 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.
5 To serve, top with the rest of the marmalade on top.
Prep Time15 minutes (plus 2 - 3 hours chilling time)
Nutrition InformationMakes enough for 5 180ml jars
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