Yuzu and Tofu Cheesecakes Recipe

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serves: 5

Recipe by Atusko Ikeda of Atusko’s Kitchen


  • 90g digestive biscuits
  • 30g melted butter
  • 40ml Yutaka Yuzu Citrus Seasoning or yuzu juice
  • 2 leaves gelatin
  • 175g tofu
  • 150g soft cheese
  • 100ml double cream
  • 50g caster sugar
  • 30g marmalade (plus extra for topping)
  • 1Ž2 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 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 on top.

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(54 ratings)
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