Chocolate Yuzu Cheesecake
White Chocolate Yuzu Cheesecake
Ingredients
Crust:
- 100g Biscoff cookies, crushed
- 30g butter, melted
Yuzu Topping:
- 100ml Le Fruit de MONIN Yuzu
- 20ml MONIN Mojito Mint syrup
- 60ml water
- 20ml lemon juice
- 15g corn starch
White Chocolate base:
- 120ml MONIN White Chocolate Sauce
- 250g cream cheese, softened
- 2 tablespoon heavy cream
- 30g sugar
- 2 teaspoons vanilla extract
Preparation
Crust:
- Melt butter in a pot on a stovetop or in a heat-proof bowl in the microwave.
- Add crushed cookies into the butter and stir to combine. It should resemble wet sand.
- Add 2 tablespoons of crust mix into each jar.
- Set aside.
Yuzu Topping:
- Dissolve corn starch with half of the water.
- Add MONIN flavourings, lemon juice and remaining water into a pot and cook on low heat.
- Add corn starch mixture into the pot and stir till it thickens.
- Remove from stove and allow to cool at room temperature.
White Chocolate base:
- Add cream cheese and sugar into a bowl and whisk on medium-high speed till smooth and creamy.
- Add MONIN White Chocolate sauce and vanilla extract into the bowl and whisk to combine.
- In a separate bowl, whisk cold heavy cream till it forms stiff peaks.
- Add whisked heavy cream into cheesecake mixture and fold with a rubber spatula to combine.
- Fill prepared jars with 1/3 cup of cheesecake filling.
- Pour yuzu topping and garnish to serve.
- Can be served straight away at room temp or refrigerate for a couple of hours to serve.
