Yuzu Cheesecake

February 19, 2017

Yuzu Cheesecake

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.

Yuzu Cheesecake

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.

Yuzu Cheesecake

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.

Yuzu Cheesecake

I topped my yuzu cheesecake 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 this yuzu cheesecake a try!

Yuzu Cheesecake

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

Yuzu Cheesecake

Yield: 6 individual cheesecakes

Yuzu Cheesecake


    Yuzu curd
  • 3 tablespoons (42.5g) unsalted butter
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 large egg
  • 2 egg yolks
  • ¼ cup yuzu juice
  • 1-2 teaspoons yuzu zest
  • 2.5 oz (71g) butter biscuits
  • 2 tablespoons (28g) unsalted butter, melted
  • 8 oz (227g) cream cheese
  • ¼ cup (60ml) sour cream
  • ¼ cup (50g) granulated sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • Candied yuzu peel (optional)


    For the yuzu curd
  1. In a bowl, beat the unsalted butter, sugar, and salt until combined.
  2. Stir in the egg and egg yolks one at a time.
  3. Add the yuzu juice and continue to mix.
  4. Transfer the bowl onto a double boiler. Keep on whisking until the mixture thickens, about 5 minutes.
  5. Remove the bowl from the double boiler and pour the yuzu curd into a clean bowl through a fine sieve to remove any clumps that may have formed.
  6. Cover the bowl with plastic wrap and press the wrap onto the surface so the yuzu curd doesn't form a film. Chill in the refrigerator to thicken.
    For the crust
  1. Put the butter biscuits in a Ziploc bag and crush them into fine crumbs. Pour the melted butter in the bag and work the butter into the crumbs until combined.
  2. Line a muffin pan with paper liners, and press a heaped tablespoon of the crumb mixture into each paper liner.
    For the cheesecake
  1. Preheat the oven to 302°F (150°C).
  2. Put the cream cheese and sour cream into a bowl and beat until combined. Once there are no lumps, add the sugar and continue to mix.
  3. Add the egg and vanilla extract and stir.
  4. Scoop the batter evenly over the crust and bake for about 20 minutes. The centers of the cheesecakes should still be a little wobbly.
  5. Let the cheesecakes cool slightly in the pan before moving them to a wire rack to cool completely.
  6. Chill the cheesecakes in the refrigerator for at least 30 minutes.
  7. Top each cheesecake with as much yuzu curd as you like.

I’m bringing these to this week’s Fiesta Friday, co-hosted by Zeba and Jhuls.

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  • Reply ZEBA DURRANI February 20, 2017 at 6:38 am

    I am drooling looking at your pictures…so good and happy blog anniversary!

    • Reply Ai February 20, 2017 at 10:12 am

      Thank you, Zeba!!☺️

  • Reply Julie February 20, 2017 at 11:34 am

    Creamy is an understatement! I would absolutely love to bite into one of those!

    • Reply Ai February 20, 2017 at 12:40 pm

      Thanks, Julie!?

  • Reply Jhuls February 20, 2017 at 9:34 pm

    Yuzu looks like a citrus fruit between lemon and mandarin. I haven’t seen one, but maybe one day… and when I do, I will surely try this recipe. The cheesecake looks absolutely fantastic! Congrats on the blogiversary. Cheers to more years of blogging and delicious foods! 😛 Thanks for sharing at this week’s party.

    • Reply Ai February 22, 2017 at 10:58 pm

      Thank you, Jhuls! Yuzu is very sour like a lemon and the fragrance is distinct but I would say it does have a slight mandarin-like quality. Definitely grab it if you come across one in a shop! Thanks for stopping by?

  • Reply frugal hausfrau February 22, 2017 at 2:21 am

    Happy Blogaversery!! I am not familiar with yuzu but that doesn’t mean these baby cheesecakes don’t have me drooling!! I want, I want, I want!!


    • Reply Ai February 22, 2017 at 10:59 pm

      Thank you, Mollie! I think almost everyone who likes citrus would like yuzu?

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