Yuzu Lemon Bar Cheesecake Recipe
Macadamia Nut Shortbread Crumble | Yuzu Whipped Cream
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Ingredients
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Shortbread Crust
Cheesecake Filling
Yuzu Whipped Cream
Method
Prepare the Shortbread Crust
- 1
Step 1
Preheat your oven to 350°F (175°C).
- 2
Step 2
In a food processor, combine macadamia nuts, flour, sugar, and salt. Pulse until the nuts are finely chopped.
- 3
Step 3
Add the melted butter to the dry ingredients and pulse until the mixture resembles wet sand.
- 4
Step 4
Press the mixture into the bottom of a 9-inch springform pan evenly.
- 5
Step 5
Bake for 10-12 minutes or until lightly golden. Remove from oven and let cool.
Make the Cheesecake Filling
- 6
Step 6
In a large bowl, beat the cream cheese and sugar until smooth.
- 7
Step 7
Add eggs one at a time, mixing well after each addition.
- 8
Step 8
Stir in yuzu juice, lemon zest, and vanilla extract until combined.
- 9
Step 9
Pour the cheesecake filling over the cooled crust.
- 10
Step 10
Bake for 35-40 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool.
Prepare the Yuzu Whipped Cream
- 11
Step 11
In a medium bowl, whip the heavy cream until soft peaks form.
- 12
Step 12
Add powdered sugar and yuzu juice, then beat until stiff peaks form.
Serve
- 13
Step 13
Once completely cooled, slice the cheesecake and serve with a dollop of yuzu whipped cream on top.
