Yuzu and tofu cheesecakes recipe

• 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.

digestive biscuits, butter, yuzu, gelatin, soft cheese, cream, caster sugar, marmalade, vanilla pod

Taken from www.lovefood.com/guide/recipes/30810/yuzu-and-tofu-cheesecakes-recipe (may not work)