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Yuzu cheesecake is my FAVORITE cheesecake! The cheesecakes are rich and creamy, which pairs perfectly with the zesty and tangy yuzu curd.
4.72 from 28 votes

Yuzu Cheesecake

Cook Time: 20 minutes
Servings: 12 individual cheesecakes
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Ingredients

Yuzu curd

  • 3 tablespoons (42.5g) unsalted butter
  • ¼ cup (25g) granulated sugar
  • teaspoon sea salt
  • 1 large egg
  • 2 egg yolks
  • ¼ cup (60ml) yuzu juice
  • 1-2 teaspoons yuzu zest

Crust

  • 2.5 oz (71g) butter biscuits
  • 2 tablespoons (28g) unsalted butter, melted

Cheesecake

  • 16 oz (454g) cream cheese
  • ½ cup (120ml) sour cream
  • ½ cup (50g) granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • candied yuzu peel (optional)

Instructions

Yuzu curd

  • In a bowl, beat the unsalted butter, sugar, and salt until combined. Stir in the egg and egg yolks one at a time. Add the yuzu juice and continue to mix. Transfer the bowl onto a double boiler and keep on whisking until the mixture thickens, about 10 minutes.
  • 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. Cover the bowl with plastic wrap and press the wrap onto the surface of the curd so it doesn't form a film. Chill in the refrigerator to thicken.

Crust

  • 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.
  • Line a muffin pan with paper liners, and press a heaped tablespoon of the crumb mixture into each paper liner.

Cheesecake

  • Preheat the oven to 302°F/150°C.
  • 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. Add the egg and vanilla extract and stir.
  • Scoop the batter evenly over the crust and bake for about 20 minutes. The centers of the cheesecakes should still be a little wobbly. Let the cheesecakes cool slightly in the pan before moving them to a wire rack to cool completely.
  • Chill the cheesecakes in the refrigerator for at least 30 minutes, preferably an hour. Top each cheesecake with as much yuzu curd as you like. Garnish with a candied yuzu peel on top.
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