Yuzu Cheesecake Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth. Add yuzu juice, vanilla extract, and eggs, mixing until fully incorporated. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Bake the cheesecake

Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill

Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Prepare the syrup

In a small saucepan, combine yuzu juice, honey, water, and fresh thyme. Bring to a simmer over medium heat, stirring until honey dissolves. Let it simmer for 5 minutes, then remove from heat and let cool.

Make the chutney

In a bowl, combine diced mango, pineapple, red onion, grated ginger, apple cider vinegar, brown sugar, and salt. Mix well and let it sit for at least 30 minutes to allow flavors to meld.

Whip the cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.