Japanese Yuzu Cheesecake Recipe

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly butter the sides.

Combine the graham cracker crumbs, 2 tbs sugar, melted butter and 1 tsp yuzu zest in a bowl. Mix until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 320°F (160°C).

In a large mixing bowl, beat the room-temperature cream cheese with 3 tbs granulated sugar and 1/4 tsp salt until smooth and free of lumps. Scrape down the sides as needed.

Add the egg yolks one at a time, mixing briefly after each addition until incorporated. Do not overbeat—mix just until smooth.

Sift in the cake flour and fold gently into the cream cheese mixture until blended and no streaks remain.

Warm the milk and heavy cream together in a small saucepan until just below simmering (do not boil). Remove from heat and stir in 3 tbs yuzu juice, 2 tsp yuzu zest, 1 tbs lemon juice and 1 tsp vanilla extract. Allow to cool slightly.

With the mixer on low, gradually add the warm cream mixture to the cream cheese batter in a slow stream until smooth and homogenous. Scrape down the bowl to ensure even mixing.

Prepare an electric mixer and a clean bowl for the meringue: add 3 egg whites and 1/4 tsp cream of tartar. Begin whipping on medium speed.

When the egg whites become foamy, gradually add 6 tbs granulated sugar in three additions while increasing speed to high. Beat until glossy stiff peaks form but not grainy.

Reserve about 1/3 of the meringue for the top decoration. Gently fold the remaining 2/3 of the meringue into the cream cheese batter in three additions: fold by hand using a spatula with large sweeping motions to keep as much air as possible. Fold only until no white streaks remain.

Pour the combined batter into the prepared crust and smooth the surface. Dollop the reserved meringue on top and gently spread or create swirls—this will give a light, cloudlike finish after baking.

Create a water bath: wrap the outside of the springform pan (bottom and sides) in a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan inside a larger roasting pan.

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan, taking care not to splash water onto the cake surface.

Bake at 320°F (160°C) for 45–55 minutes. The center should jiggle slightly when the pan is gently shaken and the edges should be set and lightly golden. If the top is browning too quickly, tent lightly with foil.

Turn the oven off and open the oven door slightly. Let the cheesecake cool in the oven for 30 minutes to prevent cracking, then remove from the water bath and foil and cool to room temperature on a rack.

Once cooled to room temperature, refrigerate the cheesecake (still in the pan) for at least 6 hours or overnight to fully set and develop flavor.

About 30 minutes before serving, make the glaze: sift 1/2 cup powdered sugar into a small bowl. Whisk in 1 tbs fresh yuzu juice and 1 tsp heavy cream (if needed) until smooth and pourable but slightly thick. Adjust with more powdered sugar (to thicken) or a drop of cream/juice (to thin).

Run a thin knife around the edge of the chilled cheesecake and release the springform ring. Transfer cake to a serving plate if desired.

Drizzle the yuzu glaze over the top, or brush lightly with a pastry brush for a thin sheen. Sprinkle the 1/2 tsp grated yuzu zest over the top for aroma and visual contrast.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) to get clean slices. Serve chilled. Leftovers keep tightly covered in the refrigerator for 3–4 days.