Mini Baked Yuzu Cheesecake

Smooth and creamy cheesecake flavoured with the fragrant Japanese citrus Yuzu. This combination of a buttery base and rich yuzu cheesecake is to die for!

My use of Yuzu in Zumbo’s Just Desserts

Yuzu is one of those fruits that pairs perfectly with desserts. The sour, fragrant and slightly bitter character works in cakes, creams and of course cheesecake. This yuzu cheesecake is the perfect balance of creaminess and citrus!

When I was on Zumbo’s Just Desserts I wanted to incorporate Asian elements into my desserts as a tribute to my Chinese heritage. Whether that be a black sesame praline, matcha ice-cream or yuzu cream! If you watched me you could probably see those asian elements pop up here and there.

From seeing me use it so often you’d think that it was an ingredient I used all the time. Funny thing is, prior to the show I had never used it in baking! The show challenged my baking boundaries and pushed me to try new techniques and flavours. And it was there that my love for yuzu grew.

Baked Mini Japanese Yuzu Cheesecakes

What is Yuzu?

Yuzu is a citrus originating from areas of East Asia, particularly China, Japan (Yuzu) and Korea (Yuja). Believed to have originated from China the fruit is bright yellow with very bumpy skin and is reminiscent of a lemon, lime or grapefruit. It’s sour, slightly bitter and very fragrant.

The fruit itself is not usually eaten, but used for its juice, zest and peel. The unique flavour creates amazing cooked dishes and desserts. Japan has taken the fruit and incorporated it into many of their dishes, ranging from yuzu salt or salad dressing to yuzu flavoured spirits.

Recently the world has caught onto this amazing citrus and the use of Yuzu in dishes isn’t uncommon anymore. The only problem is it’s difficult to source. Most countries won’t have access to the fresh fruit, however they sell bottles of it in most asian grocery stores, making it accessible to everyone!

Baked Mini Japanese Yuzu Cheesecakes

Tips on creating the perfect Yuzu cheesecake

A couple of things to keep in mind when creating these cheesecakes!

Can I use a cupcake tin?

I used a silicon mould to create the perfect straight edges, however this recipe is perfect for a cupcake tin. If you have a silicon mould you can bake the mixture straight in the mould, otherwise I would recommend lining the tin with cupcake liners.

How do I remove the cheesecakes from a silicon mould?

If you make these in a silicone mould it can make it difficult to remove the cheesecakes. Place the cheesecakes in the freezer for 30-60 minutes, this will help them firm up enough to push out of the mould.

Can I make these without Yuzu?

Of course! You can replace the yuzu with the lemon or lime juice.

How do prevent my cheesecake from having cracks?

Make sure to bake the cheesecake in a water bath, this prevents them from cracking as they bake.

How do I know when the cheesecakes are done?

When the cheesecakes are done they will be be firm to the touch while still being a little jiggly.

Baked Mini Japanese Yuzu Cheesecakes
Baked Mini Japanese Yuzu Cheesecakes

Let’s Get Baking!

Now you know how amazing yuzu is it’s time to head to your local Asian grocer and get your hands on some yuzu juice! If you liked this recipe leave me a rating and comment down below.

Don’t forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes if you make these. These cheesecakes are cute, super delicious and I can’t wait for you guys to try them too! Until next time…happy caking!

Yuzu Cheesecake Recipe

RatingDifficultyIntermediate

Smooth and creamy cheesecake flavoured with the fragrant Japanese citrus Yuzu. This combination of a buttery base and rich yuzu cheesecake is to die for!

ShareSaveShare

Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Base
 70 g Digestive/shortbread biscuits (2.5oz)
 35 g Unsalted butter (3 tbsp)
Cheesecake
 250 g Cream cheese (8.8oz)Softened
 65 g White sugar (1/3 cup)
 75 g Plain greek yogurt/ Sour cream (1/4 cup 1/2 tsp)
 75 g Thickened/Heavy cream (1/3 cup)
 1 Egg
 1 tbsp Cornstarch
 2 tbsp Yuzu juice
Topping
 LemonSliced and quartered
 175 g Thickened/Heavy cream (3/4 cup)Whipped

1

Preheat the oven to 170C/340F

2

Place the cookies in the bowl of a food processor, blitz until a fine crumb

3

Add melted butter and process until combined

4

Transfer to a cupcake tin (if using a cupcake tin make sure use cupcake liners) or silicone mould and press the crumbs into the base of 6 cavities

5

In a bowl beat the cream cheese and sugar together until smooth

6

Add the greek yogurt/sour cream, thickened cream and cornstarch, beat until smooth

7

Add the eggs and yuzu juice, beat until no lumps remain

8

Portion the batter evenly on top of the prepared bases

9

Place the cupcake tin/silicon mould in a tray filled with boiling water (should come 2cm up the sides of the tin/mould)

10

Place in the oven and bake for 30 minutes

11

Cool and refrigerate overnight (if using a silicon mould freeze the cheesecakes for an hour before removing them- this helps make the removal process easier)

12

Top with whipped cream and a wedge of lemon

CategoryCake

Ingredients

Base
 70 g Digestive/shortbread biscuits (2.5oz)
 35 g Unsalted butter (3 tbsp)
Cheesecake
 250 g Cream cheese (8.8oz)Softened
 65 g White sugar (1/3 cup)
 75 g Plain greek yogurt/ Sour cream (1/4 cup 1/2 tsp)
 75 g Thickened/Heavy cream (1/3 cup)
 1 Egg
 1 tbsp Cornstarch
 2 tbsp Yuzu juice
Topping
 LemonSliced and quartered
 175 g Thickened/Heavy cream (3/4 cup)Whipped

Directions

1

Preheat the oven to 170C/340F

2

Place the cookies in the bowl of a food processor, blitz until a fine crumb

3

Add melted butter and process until combined

4

Transfer to a cupcake tin (if using a cupcake tin make sure use cupcake liners) or silicone mould and press the crumbs into the base of 6 cavities

5

In a bowl beat the cream cheese and sugar together until smooth

6

Add the greek yogurt/sour cream, thickened cream and cornstarch, beat until smooth

7

Add the eggs and yuzu juice, beat until no lumps remain

8

Portion the batter evenly on top of the prepared bases

9

Place the cupcake tin/silicon mould in a tray filled with boiling water (should come 2cm up the sides of the tin/mould)

10

Place in the oven and bake for 30 minutes

11

Cool and refrigerate overnight (if using a silicon mould freeze the cheesecakes for an hour before removing them- this helps make the removal process easier)

12

Top with whipped cream and a wedge of lemon

Yuzu Cheesecakes

Related Recipes

Hokkaido Baked Molten Cheese Tarts with Buttery and Flakey Pastry
Hokkaido Baked Cheese Tart
Mini Burnt Basque Cheesecake
Mini Burnt Basque Cheesecake
Raspberry Streusel Baked Cheesecake
(Visited 564 times, 1 visits today)

2 Comments

  1. Lisa April 6, 2021 at 4:34 am

    Hello!

    Is there a Yuzu bottle online that you recommend? I’m having trouble finding it in stores

    Reply
    1. Catherine April 9, 2021 at 11:54 am

      Hi Lisa I use this one, https://amzn.to/3s5hKuK There are quite a few options online, but if you can find a Japanese grocer that’s probably your best bet!

      Reply

Leave a Review

Your email address will not be published. Required fields are marked *