Yuzu Cheesecake Recipe

Graham cracker crumbs: These are crushed crackers used to form the base of the cheesecake, providing a sweet and slightly crunchy texture.

Unsalted butter: Melted butter is mixed with the crumbs to bind them together and add richness to the crust.

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

Granulated sugar: Used to sweeten the cheesecake filling.

Eggs: These help to set the cheesecake and add richness to the filling.

Vanilla extract: Adds a subtle vanilla flavor that complements the yuzu.

Yuzu juice: Provides the distinctive citrus flavor that defines this cheesecake.

Heavy cream: Adds creaminess and helps to create a smooth texture in the cheesecake filling.

When making a cheesecake, ensure your cream cheese is fully softened before mixing. This will help achieve a smooth and creamy texture without lumps. To soften, let the cream cheese sit at room temperature for about 30 minutes. If you're short on time, you can cut it into smaller pieces to speed up the process. Additionally, when adding the eggs, incorporate them one at a time and beat well after each addition to ensure a uniform mixture. This gradual incorporation helps maintain the structure of the cheesecake and prevents it from cracking during baking.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor, making them a good alternative for the crust.

• unsalted butter - Substitute with coconut oil: Coconut oil can mimic the richness and binding properties of butter in the crust.

• cream cheese - Substitute with mascarpone cheese: Mascarpone has a creamy texture and mild flavor, similar to cream cheese, though it is slightly sweeter.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a subtle caramel flavor.

• eggs - Substitute with silken tofu: Silken tofu can provide a similar texture and binding quality in a cheesecake, suitable for a vegan alternative.

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

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

• heavy cream - Substitute with coconut cream: Coconut cream has a similar richness and can add a subtle coconut flavor, suitable for a dairy-free option.

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

• Once cooled, wrap the cheesecake tightly with plastic wrap or aluminum foil. Ensure that the wrap is snug against the surface to minimize air exposure, which helps maintain its creamy texture and flavor.

• For short-term storage, place the wrapped cheesecake in the refrigerator. It will stay fresh for up to 5 days. If you have a cake dome or an airtight container, use it to provide an extra layer of protection against fridge odors.

• If you plan to enjoy the yuzu cheesecake later, freezing is a great option. First, chill the cheesecake in the refrigerator for a few hours to firm it up. This makes it easier to handle when wrapping for the freezer.

• Once chilled, wrap the cheesecake in a layer of plastic wrap followed by a layer of aluminum foil. For added protection, place the wrapped cheesecake in a freezer-safe zip-top bag or an airtight container. This double wrapping helps prevent freezer burn and preserves the yuzu flavor.

• Label the package with the date of freezing. The yuzu cheesecake can be frozen for up to 2 months. Beyond this, the texture may begin to degrade, although it will still be safe to eat.

• When you're ready to indulge, transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the cheesecake’s creamy consistency.

• Before serving, remove the wrapping and let the cheesecake sit at room temperature for about 30 minutes. This enhances the flavors and brings out the delightful yuzu aroma, making each bite a refreshing experience.

• 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 it from drying out. Heat for about 10-15 minutes, checking frequently to ensure it doesn't overheat.

• Use a microwave for a quick fix. Place a slice of yuzu cheesecake on a microwave-safe plate. Set your microwave to a low power setting (around 30-40%) and heat in 20-second intervals. Check the texture after each interval to avoid melting the cream cheese filling.

• Try a water bath method for gentle reheating. Fill a shallow pan with hot water and place your yuzu cheesecake (still in its springform pan) in the water. Cover the top with foil and place in a preheated oven at 150°C (300°F) for about 15 minutes. This method helps maintain the creamy texture.

• If you have a toaster oven, it can be a handy tool. Set it to a low temperature, around 150°C (300°F), and place the yuzu cheesecake slice on a piece of parchment paper. Heat for 5-10 minutes, keeping an eye on it to ensure it doesn't overcook.

• For a unique twist, try reheating on the stovetop. Use a non-stick skillet over low heat. Place a slice of yuzu cheesecake in the skillet, cover with a lid, and heat for about 5 minutes. This method can give a slightly caramelized edge to the crust.

• Oven: Used to bake the cheesecake at a consistent temperature of 160°C (320°F) to ensure it sets properly.

• Springform pan: Essential for making cheesecakes, as it allows for easy removal of the cake without damaging it.

• Mixing bowl: Used to combine ingredients like cream cheese, sugar, eggs, vanilla extract, yuzu juice, and heavy cream.

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

• Spatula: Useful for folding in the heavy cream gently into the cream cheese mixture.

• Measuring cups: Used to measure liquid ingredients like yuzu juice and heavy cream accurately.

• Measuring spoons: Used to measure small quantities of ingredients like vanilla extract.

• Knife: Handy for cutting the butter into smaller pieces before melting.

• Saucepan: Used to melt the butter before mixing it with the graham cracker crumbs.

• Refrigerator: Necessary for chilling the cheesecake for at least 4 hours to set it properly before serving.

Prepare the crust in advance: Mix graham cracker crumbs and butter ahead of time and store in the fridge.

Soften cream cheese quickly: Cut cream cheese into cubes and microwave for 15 seconds to soften faster.

Use a food processor: Blend cream cheese, sugar, and eggs together for a smoother texture.

Pre-measure ingredients: Have all ingredients ready to streamline the process.

Chill in the freezer: Speed up the chilling by placing the cheesecake in the freezer for 30 minutes before transferring to the fridge.