As an acclaimed chef and baker, I am constantly looking for ways to reinvent classic recipes and elevate them to new heights. That’s why I am excited to share my latest creation with you: a mouthwatering yuzu cheesecake recipe.
For those unfamiliar with yuzu, it is a citrus fruit native to Japan and Korea that has become popular globally in recent years. Its distinctive taste profile, which is a cross between a lemon, lime and grapefruit, makes it a unique addition to any dish.
In this recipe, we add the tartness of yuzu juice to a creamy cheesecake mixture made with mascarpone cheese and sour cream, creating the perfect balance of sweet and sour flavors. This combination, along with the graham cracker pie crust, results in an incredibly rich and satisfying dessert that is sure to impress anyone who tries it.
If you’re tired of traditional New York-style baked cheesecakes, then this recipe is perfect for you. Not only does it offer a delicious Japanese twist on a classic dessert, but it also requires less cream cheese compared to other recipes. Plus, our no-bake option ensures that this cheesecake is quick and easy to make.
So why not try something new and exciting with our yuzu cheesecake recipe? Whether you’re hosting a dinner party or just looking for a tasty treat to indulge in, this dessert will not disappoint.
Why You’ll Love This Recipe
Look no further for a dessert that will tickle your taste buds – this yuzu cheesecake recipe is not your run-of-the-mill cheesecake. I personally guarantee that this dessert will become an absolute favorite in no time!
First off, the use of yuzu citrus fruit in this recipe adds a unique and refreshing flavor that you will not find in any other cheesecake. The zesty taste of limes and lemons mixed with yuzu juice really gives the dessert a lively kick.
Additionally, this recipe incorporates a Japanese twist on the classic New York cheesecake by using less cream cheese and adding sour cream to make it lighter and fluffier. The end result is an airy souffle-like cake that makes enjoying seconds (and thirds!) irresistible.
The buttery graham cracker pie crust complements the tangy yuzu flavor perfectly. Finishing it off with a smooth layer of creamy, high-quality mascarpone cheese ensures that every juicy bite melts in your mouth.
Not only is this dessert delicious, but it also looks stunning. The ruby chocolate topping paired with fresh mango slices creates a visually eye-catching masterpiece that you can effortlessly serve at dinner parties or special occasions.
This yuzu cheesecake recipe is versatile enough to be either baked or made no-bake style depending on your preferences. Plus, substitutions and variations are easy to customize based on what you have available in your pantry.
Go ahead and give it a try for yourself. Trust me; nothing beats the sweet satisfaction of indulging on this delightful dessert at home!
Let’s take a look at the ingredient list of this delicious yuzu cheesecake recipe. You will need the following:
For the crust:
- 1 and 1/2 cups of graham cracker pie crust
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
For the filling:
- 250 grams of cream cheese, at room temperature
- 250 grams of mascarpone cheese, at room temperature
- 3 large eggs, plus 3 large egg whites, at room temperature and free range
- 3/4 cup of granulated sugar
- Zest of 1 lime
- Juice of 1 yuzu or 2 lemons
- Juice and zest of a Ruby grapefruit (optional)
- Juice and zest of an orange (optional)
- Juice and zest of a Satsuma mandarin (optional)
- 1/3 cup of sour cream
- 1/2 cup of yuzu juice or lemon juice
- 50 grams white chocolate, melted
- Sugar for coating the cranberries or kumquats
Note that some optional ingredients were added to enhance the citrusy flavor of this Japanese-style cheesecake.
The Recipe How-To
Now that we have our ingredients at the ready, let’s dive into the recipe itself. Here is a step-by-step guide on how to make the perfect Yuzu Cheesecake.
Step 1: Prep the Crust
Begin by preheating the oven to 350°F (180°C). Take your graham cracker pie crust and brush it over with some melted butter. Then, place it in the oven for around five (5) minutes or until it’s slightly golden. Set it aside afterward to cool.
Step 2: Make the Cheesecake Filling
First, whisk together 250g of mascarpone cheese and ⅓ cup of sour cream until it gets nice and fluffy. Add in ½ cup of granulated sugar and mix everything again until they’re well combined. Next, crack open three large eggs (make sure to use free-range!) and separate the yolks from the whites.
Step 3: Combine Everything
Take the egg whites and whisk them until stiff peaks form. Slowly fold this into the mascarpone mixture together with some yuzu juice, lemon juice, and a pinch of lime zest. After that, add in some melted white chocolate and pour this whole thing onto your cooled crust.
Step 4: Bake the Cheesecake
Place your cheesecake into the preheated oven at 320°F (160°C) for 30-40 minutes or until its center has set up properly. Afterwards, take it out of the oven and let it cool down completely before finishing off with any decorations you might want.
And that’s it – a delicious and refreshing Yuzu Cheesecake ready to be devoured!
Substitutions and Variations
Creating variations in a recipe can be a creative way to add dimension and flavor to a dish. In this yuzu cheesecake recipe, there are plenty of substitutions and variations you can make to fit your taste buds and dietary needs.
One simple substitution is swapping out the graham cracker pie crust for an alternative crust. This could be achieved by using an Oreo cookie crust if you prefer chocolate or even a gluten-free alternative if you are allergic to gluten.
If mascarpone cheese is not available, it can be substituted with additional cream cheese or premium ricotta cheese. The addition of white chocolate chips, mango purée, and fresh fruit topping can make the cheesecake even more delicious.
Yuzu juice adds Japanese citrus flavors while lemons zest adds a refreshing lemon flavor that pairs well with the tangy cream cheese filling. If you are looking for a less tangy flavor, try using heavy cream instead of sour cream or adding more sugar.
For those who prefer to make a no-bake cheesecake recipe, our recipe allows you to skip the baking process entirely. Simply whisk egg yolks with yuzu juice, then mix into a yuzu-flavored cream cheese mixture that can be chilled in the fridge or freezer for a delicious dessert.
Lastly, variations like souffle cheesecake or Japanese style cheesecake could be made by varying bake time and temperature. Experimenting with different variations can lead to exciting new versions of this classic Japanese dessert.
By making these substitutions and modifications, you can make yuzu cheesecake as unique as you are. It’s all about finding what works best for your tastes and creativity.
Serving and Pairing
Once your Yuzu Cheesecake is baked to perfection, let it cool for an hour before refrigerating it overnight. This dessert is perfect for any special occasion or a fancy dinner party. Slice the cheesecake and serve on small plates or bowls in single servings.
When it comes to pairing, the zesty yuzu citrus flavor of this dessert goes well with sparkling wines or fruity cocktails like margaritas or mojitos. For a non-alcoholic option, you can pair it with a cup of hot tea or coffee.
If you want some extra sweetness, add a dollop of whipped cream on top of your Yuzu Cheesecake slice, and garnish with lime zest. The subtle tartness of lime complements the tanginess of cheesecake perfectly.
Alternatively, you can also add some fresh fruit like strawberries or raspberries as a topping to create a delightful contrast between sweet and sour. They will also add a pop of color and freshness to your plate, making it irresistible.
Whatever you choose to pair with this delicious Japanese-inspired dessert, your taste buds will be delighted with the perfect combination of flavors that come together in every bite.
Make-Ahead, Storing and Reheating
Once you have baked your delectable yuzu cheesecake, it is important to know how to store and preserve its flavors for later consumption. The good news is that the yuzu cheesecake recipe makes it easy for you to make-ahead and store your dessert without compromising its taste.
If you wish to make ahead, simply allow the cake to cool completely before slicing it into portions. Then, individually wrap each portion in plastic wrap or place them in airtight containers before freezing. Doing so ensures that your dessert will stay fresh and can be easily reheated or thawed when needed.
To thaw the frozen yuzu cheesecake, carefully unwrap each portion and let it sit at room temperature for about 30 minutes up to an hour. Alternatively, you can heat it in the microwave on low heat for a few seconds until the cake just reaches its original texture.
In case you have any leftover slices of your yuzu cheesecake, you may store them in an airtight container or wrap them in plastic wrap and refrigerate for a few days. This lets you enjoy the creamy and citrusy goodness of your dessert whenever you feel like having it without having to bake another batch from scratch.
With these storing tips at hand, preparing and enjoying desserts like a pro has never been easier!
Tips for Perfect Results
Baking a cheesecake can be a daunting experience, but with the right tips and techniques, you can create a delicious yuzu cheesecake that will impress your family and friends. Here are some tips to ensure that your yuzu cheesecake comes out perfect every time.
Firstly, make sure all your ingredients are at room temperature before you start. Room temperature ingredients will blend together more smoothly, resulting in a creamier and smoother cheesecake filling.
When making the graham cracker pie crust, ensure that the crust is packed tightly into the springform pan. Use the back of a spoon to press down the graham cracker mixture firmly and evenly on the bottom and up the sides of the pan. This creates a solid base for your yuzu cheesecake.
When adding the eggs into the cheese mixture, only mix until just combined. Overmixing can lead to cracks in your yuzu cheesecake as well as a rubbery texture.
Another tip is to lower the oven temperature after baking for 10 minutes. This helps prevent cracks from developing on top of your yuzu cheesecake. Once baked, it’s important to let it cool slowly in the oven with the door slightly open before removing it completely from the oven.
To avoid having any condensation form on top of your yuzu cheesecake during baking, wrap the bottom of your springform pan with aluminum foil before placing it in a water bath.
Finally, when slicing the yuzu cheesecake always use a sharp knife and clean it between cuts. Dip the knife blade into hot water for a few seconds, dry it off and then make each cut. This will help produce clean slices without dragging or tearing across the top of your yuzu cheesecake.
By following these tips, you can bake an incredible yuzu cheesecake that has a creamy texture and rich citrus flavor.
As the Yuzu Cheesecake recipe is a unique twist on the classic cheesecake, it may raise some questions for those who are unfamiliar with Japanese flavors or baking techniques. Here are some frequently asked questions to help clarify any confusion and ensure your Yuzu Cheesecake comes out beautifully delicious!
What is the difference between Japanese cheesecake and regular cheesecake?
Cheesecake is a type of custard that is baked until firm, unlike traditional cake. However, Japanese cheesecake is a unique twist on the classic recipe, as it incorporates cream cheese. This results in a cake that combines the creamy texture of custard with the fluffy lightness of sponge cake.
What is so special about Japanese cheesecake?
If you’re looking for a dessert that is both light and fluffy, Japanese cheesecake might be the one. This cheesecake has a unique texture that is spongy and jiggly when served warm, but turns into a creamy and rich consistency when chilled. It’s different from other types of cheesecakes like the New York cheesecake and the ube Basque cheesecake, as it contains less cream cheese and sugar but is instead aerated with meringue.
What is the difference between Japanese and New York cheesecake?
When compared to a traditional European or New York-style baked cheesecake, this particular recipe for Japanese cheesecake stands out for a number of key differences. For one, it is crustless and utilizes less cream cheese as a base. Rather than heavy, dense, and decadent, this cheesecake is light, airy, and super fluffy thanks in large part to the use of whipped egg whites.
Why do you add lemon juice to cheesecake?
When creating a cheesecake recipe, incorporating lemon juice not only adds to the distinctive taste of this dessert, but also works as a flavor enhancer. The tart and acidic nature of the lemon provides a citrusy boost that takes the cheesecake’s taste to a new level. Besides, lemon’s refreshing aroma can leave your senses invigorated and offer an incredible sense of satisfaction.
In conclusion, this yuzu cheesecake recipe offers a unique and delicious twist on the classic Japanese-style cheesecake. With its vibrant citrus flavor, the yuzu juice adds a tangy sweetness that perfectly complements the creamy cheese mixture, creating a delightful balance of flavors. Whether you’re entertaining guests, looking for a special dessert for a family occasion, or simply indulging in a sweet treat for yourself, this yuzu cheesecake is sure to satisfy any sweet tooth. So why not give this recipe a try and experience the best of Japanese cuisine combined with the rich flavors of cheesecake? I assure you won’t be disappointed!
Yuzu Cheesecake Recipe
- 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
- 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
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.