Yuzu Cheesecake Recipe
This light cheesecake flavored with Japanese yuzu was a hit with my family. Hope it can be a hit with yours too! Yuzu fruit can be found in Japanese supermarkets; if they don't carry the fruit, then the markets usually carry the bottled juice of Yuzu. You can substitute the yuzu with lime, but it will be a very different pie. Since marscapone and sour cream usually come in 8 oz packages, you can double this recipe so that you don't have to measure out half of the marscapone/sour cream.
Print
Pin
Servings: 1 Pies
Calories: 348.6kcal
Ingredients
- 1 ready-made graham cracker pie crust
- 8 ounces whipped cream cheese
- 4 ounces mascarpone cheese
- 4 ounces sour cream
- 3 large eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup yuzu juice
- 2 yuzu, zest of
- 2 limes, zest of
Instructions
- Preheat the oven to 325 degrees F. Place rack in middle position.
- Mix cream cheese, marscarpone, and sour cream in a medium-sized bowl.
- Stir in eggs, sugar, yuzu juice, and yuzu zest. Use an electric mixer to get the mixture as smooth as possible.
- Pour mixture into prepared pie crust. The mixture should reach to the top; you might have a little batter left over.
- Put the pie in the oven for 60 minutes.
- Take the pie out of the oven and cool 30 minutes to an hour. Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
- Refrigerate pie for at least 8 hours, and then enjoy!
Your Own Notes
Nutrition
Serving: 105g | Calories: 348.6kcal | Carbohydrates: 33.7g | Protein: 5.6g | Fat: 21.9g | Saturated Fat: 9.3g | Cholesterol: 108.7mg | Sodium: 300.5mg | Fiber: 0.5g | Sugar: 25.4g