Chocolate Yuzu Cheesecake

White Chocolate Yuzu Cheesecake


Ingredients

Crust:

  • 100g Biscoff cookies, crushed
  • 30g butter, melted

 

Yuzu Topping:

 

White Chocolate base:

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.