Yuzu Cheesecakes

The cheesecakes can be layered into empty jam jars, decorated with raffeta and ribbon and popped into hampers for easy transportation, bringing a smile to faces when presented.

1. 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.