Yuzu Lemon Bar Cheesecake Recipe
Macadamia Nut Shortbread Crumble | Yuzu Whipped Cream
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Ingredients
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Crust
Cheesecake Filling
Yuzu Whipped Cream
Method
Prepare the Crust
- 1
Make the Shortbread Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse macadamia nuts until finely chopped. Add flour, powdered sugar, butter, and salt; blend until crumbly. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Let cool.
Prepare the Cheesecake
- 2
Make the Cheesecake Filling
In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in yuzu juice, lemon zest, and vanilla extract. Pour the cheesecake filling over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Once cooled, refrigerate for at least 4 hours or overnight.
Prepare the Yuzu Whipped Cream
- 4
Make the Yuzu Whipped Cream
In a chilled mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Add yuzu juice and continue to whip until stiff peaks form. Refrigerate until ready to serve.
Serve
- 5
Finish and Serve
Once the cheesecake is fully chilled, remove it from the springform pan. Slice and serve topped with a dollop of yuzu whipped cream.
