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.
200g white chocolate, chopped
50g butter, melted
175g digestive biscuits, crushed
75ml yuzu juice (see Know-how)
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.
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.
Add the cream to the warm melted chocolate, stirring gently over the heat until smooth and combined.
Put the cream cheese in a food processor with the yuzu mixture, then whizz briefly until smooth. Add the melted chocolate mixture and whizz again. Fill the piping bag, if using, and pipe the mixture into the glasses (or spoon it in). Chill for at least 2 hours (see Make Ahead)
To make the praline put the 125g caster sugar and 2 tbsp water in a small saucepan over a very low heat. Stir gently until the sugar has dissolved, then bring to the boil and cook without stirring for 5-6 minutes or until the mixture turns to a golden caramel. Pour onto the prepared baking tray, then set aside to cool.
Roughly chop the hardened praline and put in a food processor with the lime zest and salt; whizz to make a slightly chunky crumb mixture.
Serve the cheesecakes topped with the salted lime praline.