Yuzu Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Wrap the outside bottom and sides of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil to prevent water ingress for a water bath. Lightly grease the inside of the pan or line the bottom with parchment paper.

Combine crumbs and sugar: In a medium bowl, mix 1 1/2 cups graham cracker crumbs and 2 tbs granulated sugar until evenly combined.

Add butter and salt: Pour in 6 tbs melted unsalted butter and 1/4 tsp fine sea salt. Stir until crumbs are evenly moistened and hold together when pressed.

Form crust: Press the crumb mixture tightly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake crust: Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly while you prepare the filling. Leave oven at 325°F (163°C).

Bring ingredients to room temperature: Ensure 24 oz cream cheese, 4 large eggs and 1 yolk, and 1/2 cup sour cream are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overbeating.

Beat cream cheese and sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese (24 oz) with 2 cups granulated sugar on medium-low speed until very smooth and creamy, about 2–3 minutes. Scrape the bowl down with a spatula as needed.

Add sour cream and yuzu: Add 1/2 cup sour cream, 1/2 cup yuzu juice and 1 tbsp yuzu zest to the cream cheese mixture. Mix on low speed until incorporated, about 30 seconds.

Incorporate eggs: With the mixer on low speed, add the 4 whole eggs one at a time, waiting until each is just incorporated before adding the next to avoid overbeating. Then add 1 egg yolk and mix until just combined. Keep speed low to minimize air incorporation.

Add dry ingredients and flavoring: Sprinkle in 2 tbs all-purpose flour and 1/4 tsp fine sea salt, then add 1 tsp vanilla extract. Fold or mix on low until just smooth—no visible streaks. Do not overmix.

Strain filling (optional for ultra-smooth): For a silky texture, pass the filling through a fine-mesh sieve into a clean bowl, using a spatula to push it through and leaving any small lumps behind.

Assemble for baking: Place the prepared crust in a large roasting pan. Pour the cheesecake filling into the crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare water bath: Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (the foil should keep water out).

Bake: Bake at 325°F (163°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle (about 1/4 inch). Oven times vary; begin checking at 50 minutes. The top should be pale and not browned.

Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking.

Chill: Remove the springform pan from the water bath, remove the foil, and cool to room temperature on a rack. Then refrigerate, uncovered, for at least 6 hours or preferably overnight (8–12 hours) to fully set and develop flavor.

Warm marmalade: If using 1/2 cup yuzu marmalade or yuzu curd, gently warm it in a small saucepan over low heat with 1 tbs water, stirring until glossy and slightly thinned. Remove from heat and cool to lukewarm.

Glaze cheesecake: Remove chilled cheesecake from the springform pan and place on a serving plate. Brush the warm (not hot) yuzu marmalade evenly over the top to create a thin glaze.

Garnish: Arrange 6 thin yuzu or lemon slices decoratively on top, or scatter a little extra yuzu zest. Keep refrigerated until serving.

Serve: Slice with a hot, dry knife (wipe between cuts) into 12 slices. Cheesecake is best served chilled but not fridge-cold—remove from fridge 10–15 minutes before serving for best texture.