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Yuzu Cheesecake

Bright, glossy and citrusy — baked cheesecake with real yuzu juice, zest and a shiny yuzu glaze ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 3 tbsp yuzu juice
  • Zest of 2 yuzu
  • 100ml yuzu juice (for the glaze)
  • 2 tbsp sugar (for the glaze)
  • Candied yuzu zest, to decorate

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch, the 3 tbsp yuzu juice and the zest of 2 yuzu until smooth.
  3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  4. Simmer the 100ml yuzu juice with the 2 tbsp sugar until glossy, cool slightly and pour over the cheesecake.
  5. Top with candied yuzu zest, slice and serve.
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