Yuzu and Tofu Cheesecakes Recipe

(56 ratings)

Japanese cheesecake photo

Recipe by Atusko Ikeda of Atusko’s Kitchen


  1. 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.


  • 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