Yuzu Cheesecake Recipe
A refreshing Japanese-style cheesecake flavored with yuzu.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool.
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the yuzu juice, yuzu zest, vanilla extract, and heavy cream until fully incorporated.
- 3
Combine and Bake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 4
Cool and Chill
Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, preferably overnight.
- 5
Serve
If desired, top with yuzu marmalade before serving. Slice and enjoy your refreshing yuzu cheesecake!
