Yuzu Cheesecake Recipe

Graham crackers: These are used to create the base crust of the cheesecake, providing a sweet and slightly crunchy foundation.

Butter: Melted butter is mixed with the graham crackers to bind them together and form a solid crust.

Cream cheese: The main component of the cheesecake filling, offering a rich and creamy texture.

Sugar: Used to sweeten the cheesecake filling, balancing the tartness of the yuzu.

Eggs: These help to set the cheesecake, giving it structure and a smooth consistency.

Vanilla extract: Adds a subtle depth of flavor to the cheesecake, complementing the citrus notes.

Yuzu juice: Provides the distinctive citrusy flavor that makes this cheesecake unique, with its aromatic and tangy profile.

To achieve a perfectly smooth cheesecake texture, ensure that your cream cheese is fully softened before mixing. This will help prevent lumps in the batter. Additionally, when incorporating the eggs, add them one at a time and beat each one thoroughly into the mixture. This gradual addition helps maintain a consistent texture and prevents the batter from splitting. Finally, when mixing in the yuzu juice, do so gently to avoid overmixing, which can introduce air bubbles and lead to cracks during baking.

• crushed graham crackers - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and sweetness, making them a good alternative for the crust.

• melted butter - Substitute with melted coconut oil: Coconut oil provides a similar fat content and helps bind the crust, while adding a subtle coconut flavor.

• softened cream cheese - Substitute with mascarpone cheese: Mascarpone offers a creamy texture and rich flavor, though it is slightly less tangy than cream cheese.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it will also add moisture to the cheesecake.

• eggs - Substitute with silken tofu: Silken tofu can mimic the binding properties of eggs while keeping the cheesecake creamy.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the cheesecake.

• yuzu juice - Substitute with lemon juice: Lemon juice offers a similar tartness and citrus flavor, though it lacks the unique floral notes of yuzu.

• Allow the yuzu cheesecake to cool completely at room temperature before considering storage options. This prevents condensation from forming, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to maintain freshness and prevent any unwanted odors from the fridge from seeping in.

• For short-term storage, place the cheesecake in the refrigerator. It will keep well for up to 5 days, allowing you to savor each creamy, citrusy bite over a leisurely week.

• If you plan to enjoy the cheesecake beyond this period, freezing is an excellent option. First, wrap the cheesecake in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn.

• For added protection, place the wrapped cheesecake in an airtight container or a heavy-duty freezer bag. This ensures the cheesecake retains its delightful yuzu flavor and creamy texture.

• Label the container with the date of freezing. This helps you keep track of its freshness, as the cheesecake can be stored in the freezer for up to 2 months.

• When ready to indulge, transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw slowly overnight for the best texture and flavor.

• Before serving, let the cheesecake sit at room temperature for about 30 minutes. This brings out the full richness of the cream cheese and the vibrant zing of the yuzu.

• For an extra touch of elegance, garnish with fresh yuzu zest or a dollop of whipped cream just before serving. This adds a burst of color and flavor, making each slice a feast for the senses.

• Gently warm your leftover yuzu cheesecake in the oven. Preheat the oven to 150°C (300°F), place the cheesecake on a baking sheet, and cover it loosely with aluminum foil to prevent drying. Heat for about 10-15 minutes, checking frequently to ensure it doesn't overcook.

• Use a microwave for a quick fix. Place a slice of yuzu cheesecake on a microwave-safe plate. Heat it on medium power in 10-second intervals. This method is quick but requires caution to avoid overheating, which can alter the texture.

• Try a water bath for a gentle reheating method. Place the yuzu cheesecake slice in a heatproof dish, then set it in a larger pan filled with hot water. Cover with foil and warm in the oven at 150°C (300°F) for about 15 minutes. This method helps maintain the creamy texture.

• For a unique twist, consider using a steamer. Wrap the yuzu cheesecake slice in parchment paper, then steam it for about 5 minutes. This method can enhance the moistness of the cheesecake, giving it a freshly baked feel.

• If you prefer a chilled treat, let the yuzu cheesecake sit at room temperature for about 20-30 minutes. This allows the flavors to bloom and the texture to soften slightly without reheating.

• Oven: used to bake the cheesecake at a consistent temperature of 160°c (320°f) to ensure it sets properly.

• Springform pan: essential for easily releasing the cheesecake once it's baked and cooled, thanks to its removable sides.

• Mixing bowl: used to combine ingredients like cream cheese, sugar, eggs, vanilla extract, and yuzu juice into a smooth filling.

• Electric mixer: helps in beating the cream cheese and sugar until smooth, and in incorporating the eggs one at a time.

• Spatula: useful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Measuring cups and spoons: necessary for accurately measuring ingredients like sugar, yuzu juice, and vanilla extract.

• Knife: used to slice the cheesecake once it's set and ready to serve.

• Refrigerator: crucial for chilling the cheesecake for at least 4 hours to achieve the right texture before serving.

• Cooling rack: allows the cheesecake to cool evenly after baking before it goes into the refrigerator.

• Food processor: optional but helpful for crushing graham crackers into fine crumbs for the crust.

Prepare the crust in advance: Mix crushed graham crackers and melted butter ahead of time and store in the fridge.

Use room temperature ingredients: Soften cream cheese and bring eggs to room temperature for smoother mixing.

Pre-measure ingredients: Have all sugar, yuzu juice, and vanilla extract ready to streamline the process.

Utilize a food processor: Quickly blend the cream cheese and sugar for a lump-free texture.

Chill overnight: Make the cheesecake a day before to allow ample chilling time, enhancing flavor and texture.