柚子豆腐チーズケーキ

柚子豆腐チーズケーキ

  • Serves 5
  • 568kcal
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Recipe by Atsuko Ikeda, of ‘Atsuko’s Kitchen’ who has been teaching Japanese cooking in the UK since 2008. A native of Kyushu, which is the southern island of Japan (also known as Food Island), Atsuko uses traditional family recipes which have been handed down through generations.

材料

90g digestive biscuits
30g melted butter
40ml yuzu citrus seasoning
2 leaves gelatin
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

手順

  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. 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.

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