Photo: Toa Heftiba
Yuzu and tofu cheesecakes recipe
10 ingredients
15 min
5 people
openrecipes
These cheesecakes should be made using empty small jam jars. Protein packed tofu and the sunny yuzu fruit add an extra tang for an original and moreish dessert.
Estimated Nutrition (whole recipe, rough)
592
Calories
25g
Protein
38g
Fat
38g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Yuzu | not in our table | 0 |
| Citrus | not in our table | 0 |
| Topping | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 90 digestive biscuits
- g melted butter
- 30 yuzu citrus seasoning or yuzu juice
- g leaves gelatin
- 40 tofu
- ml soft cheese
- 2 double cream
- 175 caster sugar
- g marmalade (plus extra for topping)
- 150 vanilla pod, halved lengthways with the seeds scraped out
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes