Yuzu Daiquiri Cheesecakes
A perfect finish to any meal, these zingy yuzu daiquiri cheesecake pots with salted lime praline crumbs offer something a little different for dinner party guests.
Ingredients
- 200g white chocolate, chopped
- 50g butter, melted
- 175g digestive biscuits, crushed
- 75ml yuzu juice (see Know-how)
- 75ml vodka
- 125g caster sugar
- 250ml double cream, at room temperature
- 600g full-fat cream cheese (we used Philadelphia)
For the salted lime praline
- 125g caster sugar
- Finely grated zest 3 limes
- ¼ tsp sea salt flakes
You’ll also need…
- 8 martini glasses; piping bag fitted with a large plain nozzle (optional); baking tray lined with non-stick baking paper; food processor
Method
- Melt the white chocolate in a bowl set over a pan of gently simmering water (don’t let the bowl touch the water), stirring until smooth. Dip the rims of the glasses into the melted chocolate, then leave to cool. Keep the remaining chocolate warm over the pan of hot water, off the heat.
- In another bowl, stir the melted butter into the crushed digestives. Divide equally among the glasses, pressing down lightly with the end of a rolling pin, then chill until set.
- Combine the yuzu juice, vodka and sugar in a small saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, then take off the heat and leave to cool.
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