Yuzu Cheesecake Recipe
A refreshing and tangy cheesecake with a hint of yuzu flavor.
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Crust
- 200 g graham cracker crumbs
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 200 g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 ml yuzu juice
- 200 ml heavy cream
Preheat your oven to 160°C (320°F).
Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and yuzu juice.
Fold in the heavy cream until well combined.
Pour the filling over the crust in the springform pan.
Bake for 60 minutes or until the center is set.
Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
Calories: 450kcal | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 300mg | Potassium: 150mg | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg