Yuzu Cheesecake

A creamy and decadent cheesecake infused with the bright, citrusy zest of yuzu for a truly unforgettable dessert experience.

Prep Time

20 minutes

Total Time

3 hours 15 minutes (includes cooling time)

Calories

625 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.17/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5cupsGraham crackers(Finely crushed)

£2.50

6tablespoonsUnsalted butter(Melted)

£0.75

2tablespoonsGranulated sugar(For crust)

£0.05

32ozCream cheese(Softened to room temperature)

£5.50

1cupGranulated sugar(For filling)

£0.05

0.5cupHeavy cream

£1.20

4largeEggs(Room temperature)

£1.20

1largeEgg yolk(Room temperature)

£0.30

2tablespoonsYuzu zest(From about 3-4 yuzu fruits. Can substitute with Meyer lemon or regular lemon if yuzu is unavailable, but flavor will be different.)

£3.00

2tablespoonsYuzu juice(From about 3-4 yuzu fruits. Can substitute with Meyer lemon or regular lemon juice if yuzu is unavailable, but flavor will be different.)

£2.50

1teaspoonVanilla extract

£0.30

Total Cost

£17.35

£2.17 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Prepare the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Press firmly into the bottom of a 9-inch springform pan.
3.
Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.
4.
Reduce the oven temperature to 325°F (160°C).
5.
Prepare the filling: In a large bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy.
6.
Gradually add the heavy cream, mixing until just combined.
7.
Beat in the eggs and egg yolk one at a time, mixing well after each addition. Be careful not to overmix.
8.
Stir in the yuzu zest, yuzu juice, and vanilla extract until well combined.
9.
Pour the filling over the cooled crust.
10.
Optional Water Bath: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger baking pan and pour hot water into the outer pan, reaching halfway up the sides of the springform pan.
11.
Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. If not using a water bath, check starting at 45 minutes.
12.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
13.
Remove the cheesecake from the oven and let it cool completely at room temperature.
14.
Refrigerate for at least 2 hours, or preferably overnight, before serving.
15.
Release the cheesecake from the springform pan and serve.

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My Notes

Nutrition Information

Nutrition per serving (170g)

625 kcal / 2615 kJ

Carbs

44g

17% of RDA

Fat

48g

69% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

34 g

38% of RDA

Sodium

280 mg

12% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a smoother cheesecake, make sure all ingredients are at room temperature before mixing.

Do not overmix the batter, as this can cause the cheesecake to crack.

A water bath helps to create a moist and creamy cheesecake.

If you don't have a springform pan, you can use a regular cake pan lined with parchment paper, but it may be more difficult to remove the cheesecake.

Garnish with extra yuzu zest or candied yuzu peel for an extra touch.

Cooking Equipment

Oven

Springform pan (9-inch)

Mixing bowls

Electric mixer or whisk

Saucepan (optional for water bath)

Wine Pairings

No wine pairing suggestions available for this recipe.

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