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
Preparing the Crust
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a food processor, combine macadamia nuts, flour, powdered sugar, melted butter, and salt. Pulse until a crumbly dough forms. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Let cool.
Making the Cheesecake Filling
- 2
Prepare the Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in yuzu juice, lemon zest, and vanilla extract. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let it cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Making the Yuzu Whipped Cream
- 4
Prepare the Whipped Cream
In a medium bowl, whip the heavy cream with a hand mixer until soft peaks form. Gradually add powdered sugar and yuzu juice, continuing to whip until stiff peaks form.
Serving
- 5
Serve
Slice the cheesecake and serve topped with yuzu whipped cream. Enjoy!
