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!
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:60 minutes
Yield:61x
Category:Cake
Method:Intermediate
Cuisine:Asian
Ingredients
Scale
Base
70 g Digestive/shortbread biscuits (2.5oz)
35 g Unsalted butter (3 tbsp)
Cheesecake
250 g Cream cheese (8.8oz)
65 g White sugar (1/3 cup)
75 g Plain greek yogurt/ Sour cream (1/4 cup1/2 tsp)
75 g Thickened/Heavy cream (1/3 cup)
1 Egg
1 tbsp Cornstarch
2 tbsp Yuzu juice
Topping
Lemon
175 g Thickened/Heavy cream (3/4 cup)
Instructions
Preheat the oven to 170C/340F
Place the cookies in the bowl of a food processor, blitz until a fine crumb
Add melted butter and process until combined
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
In a bowl beat the cream cheese and sugar together until smooth
Add the greek yogurt/sour cream, thickened cream and cornstarch, beat until smooth
Add the eggs and yuzu juice, beat until no lumps remain
Portion the batter evenly on top of the prepared bases
Place the cupcake tin/silicon mould in a tray filled with boiling water (should come 2cm up the sides of the tin/mould)
Place in the oven and bake for 30 minutes
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)