Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth. Add the yuzu juice, heavy cream, eggs, and vanilla extract. Mix until well combined.

Bake

Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until set. Allow to cool and then refrigerate for at least 4 hours before serving.

Yuzu Honey Thyme Syrup

Prepare the Syrup

In a small saucepan, combine yuzu juice and honey. Heat over medium heat until the mixture begins to simmer. Add fresh thyme and simmer for an additional 5 minutes. Allow to cool before serving.

Mango & Pineapple Chutney

Make the Chutney

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

Whipped Cream

Prepare Whipped Cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.