Guess what? It’s been a whole year since I posted my first blog post. Yep, Thursday marked the 1 year anniversary of Ai made it for you! Hurray!
When I was brainstorming an appropriate dessert to celebrate my blogiversary, the first thing that came to mind was cake. But isn’t that what everyone does? (Well, I guess cheesecake technically classifies as cake…) I’ve combined my Japanese and American roots and made yuzu cheesecake. Creamy and rich cheesecakes are topped with tangy yuzu curd. Tristan even said they might be his favorite cheesecake. That’s saying something.
First, make the yuzu curd and keep it chilling in the fridge while you make the crust and cheesecake filling.
For the crust, put some butter biscuits in a Ziploc bag and crush them into fine crumbs using your fingers, or a rolling pin. Pour in the melted butter and mix it into the crumbs until completely combined. You could melt the butter in a small pan and add the crumbs to the pan to combine but I was too lazy to wash my pan just to melt a small amount of butter. Just being honest. Press the crumb mixture into a muffin pan lined with paper liners and set it aside.
Preheat the oven to 302°F (150°C). Beat together the cream cheese and sour cream until there are no lumps. Beat in the sugar, followed by the egg and vanilla extract. Scoop the batter evenly into the muffin pan and bake for about 20 minutes.
Let the cheesecakes chill in the fridge for at least 30 minutes. An hour is better but how anyone can wait that long when your house smells of amazing cheesecake is beyond me.
Top each cheesecake with as much yuzu curd as you like. I used about 2 teaspoons on each cheesecake and had about half of the yuzu curd left over. It’s sitting in my fridge as I try not to eat it all straight out of the bowl.
I topped my yuzu cheesecakes with candied yuzu peel. If you can’t find any, no worries, these yuzu cheesecakes are delightful on their own. The tart sunny flavor of the yuzu curd complements the rich cheesecake so nicely. If you’re up for a change from topping your cheesecakes with berries or caramel, give these yuzu cheesecakes a try!
I mean, really. Look how creamy that is!
Reflecting on this past year of blogging, what’s surprising is not how fast the year went by, but how I was able to stick to something for more than 3 weeks. I’ll often start something, like a new workout schedule, and do an excellent job of sticking to it but something always happens at the 3-week mark and I’m done. This is true.
Thank you to each and every one of you who took the time to visit and comment on my posts! (24,715 of you to be exact) Thank you all so very much! Here’s to another year of creativity and happy bellies!
One year ago: How to Roast Hazelnuts