Preheat the oven to 325°F (165°C). In a mixing bowl, combine crushed graham crackers with melted butter and press into the bottom of a springform pan. Bake for 10 minutes.

Make the filling

In a large bowl, beat the cream cheese with granulated sugar until smooth. Add yuzu juice, eggs, and vanilla extract, mixing until well combined. Gently fold in the heavy cream until smooth.

Bake the cheesecake

Pour the cheesecake filling over the crust. Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours or overnight.

Yuzu Honey Thyme Syrup Preparation

Make the syrup

In a saucepan, combine yuzu juice, honey, fresh thyme, and water. Bring to a simmer over medium heat and cook for about 10-15 minutes, until slightly thickened. Strain and cool.

Mango & Pineapple Chutney Preparation

Prepare the chutney

In a medium bowl, combine diced mango, pineapple, finely chopped red onion, cilantro, lime juice, and salt. Mix well and let sit for at least 30 minutes for the flavors to meld.

Whipped Cream Preparation

Whip the cream

In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.