A yuzu cheesecake recipe creates a sophisticated, citrus-forward dessert that combines the tangy brightness of yuzu fruit with creamy, luxurious cheesecake filling. Yuzu is a Japanese citrus fruit with a unique flavor profile that sits between a lemon, lime, and grapefruit, delivering a complex acidity and floral notes that elevate traditional cheesecake beyond vanilla monotony. This yuzu cheesecake recipe works beautifully for home bakers seeking an impressive dessert that tastes restaurant-quality yet remains accessible to intermediate cooks. The result is a smooth, velvety cake with a subtle tartness that prevents the sweetness from becoming cloying. Whether you’re hosting dinner guests or celebrating a special occasion, this yuzu cheesecake recipe delivers elegant flavor with minimal fuss.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 minutes | 50 minutes | 4 hours 30 minutes | 12 servings | Intermediate | Japanese-Fusion |
Table of Contents
Table of Contents
Why This Yuzu Cheesecake Recipe Works
This yuzu cheesecake recipe succeeds because it balances three critical elements: structural integrity, flavor complexity, and visual appeal. The graham cracker crust provides a sturdy foundation that won’t crumble when sliced, while the cheesecake filling achieves the perfect texture through proper cream cheese softening and careful baking temperature control. From my experience developing this yuzu cheesecake recipe, I discovered that adding the yuzu juice directly into the filling rather than just the topping creates a more cohesive flavor throughout each bite.
The yuzu cheesecake recipe works beautifully because yuzu juice adds brightness without the one-dimensional sharpness of regular lemon. This yuzu citrus creates layered, sophisticated flavor notes that evolve as the dessert melts on your palate. Home cooks appreciate this yuzu cheesecake recipe because it requires no special equipment beyond a springform pan and basic mixing tools, yet delivers results that rival upscale patisseries and Japanese dessert shops.
The baking method in this yuzu cheesecake recipe prevents the most common failure—cracking across the top. Using a water bath maintains gentle, even heat throughout the baking process, allowing the filling to set without overdrying or developing stress fractures. The thirty-minute cooling period inside the oven creates a gradual temperature transition that keeps the finished yuzu cheesecake recipe smooth and unblemished.
Texture matters tremendously in cheesecake, and this yuzu cheesecake recipe achieves the ideal consistency: dense enough to slice cleanly, yet creamy enough to melt instantly on the tongue. The addition of both full-fat cream cheese and heavy cream in this yuzu cheesecake recipe ensures richness without grittiness. This combination of technique and ingredient quality explains why professional bakers recommend this yuzu cheesecake recipe to home cooks seeking reliable excellence.
Yuzu Cheesecake Recipe Ingredients
Gathering high-quality ingredients transforms this yuzu cheesecake recipe from ordinary to extraordinary, with each component playing a specific role in the final texture and flavor profile.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Graham crackers | 2 cups (about 16 crackers) | Use whole grain or honey graham crackers for deeper flavor. Digestive biscuits work as a European alternative. |
| Unsalted butter | 6 tablespoons | Room temperature before melting ensures even distribution throughout the crust. |
| Granulated sugar | 1/4 cup | For crust. Additional 3/4 cup for filling. Superfine sugar dissolves more smoothly in the cheesecake filling. |
| Full-fat cream cheese | 32 ounces (two 16-ounce packages) | Must be room temperature for this yuzu cheesecake recipe. Philadelphia brand offers consistent results. |
| Heavy whipping cream | 1/2 cup | Cold temperature before whipping lightens the filling texture in this yuzu cheesecake recipe. |
| Fresh yuzu juice | 1/3 cup | Bottled yuzu juice works if fresh fruit unavailable. Store-bought version offers consistent flavor for this yuzu cheesecake recipe. |
| Yuzu zest | 2 tablespoons | Optional garnish. Adds visual appeal and intense citrus aroma to this yuzu cheesecake recipe. |
| Large eggs | 3 whole eggs | Room temperature before adding prevents lumps in this yuzu cheesecake recipe. |
| Vanilla extract | 1 teaspoon | Pure vanilla rather than imitation enhances overall flavor complexity in this yuzu cheesecake recipe. |
| Salt | 1/4 teaspoon | Enhances sweetness and balances acidity in this yuzu cheesecake recipe. |
This yuzu cheesecake recipe relies on yuzu juice as the primary flavor driver, so sourcing quality bottled yuzu or fresh yuzu fruit makes a measurable difference in the final dessert.
How to Make Yuzu Cheesecake Recipe
This yuzu cheesecake recipe proceeds through three distinct phases: crust preparation, filling creation, and baking with a water bath to ensure creamy, crack-free results.
Prepare the Crust
- Preheat your oven to three hundred twenty-five degrees Fahrenheit and wrap the outside of a nine-inch springform pan with aluminum foil to prevent water from seeping during the water bath.
- Crush graham crackers into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin until you achieve fine crumbs for this yuzu cheesecake recipe.
- Combine graham cracker crumbs with melted butter and one-quarter cup granulated sugar in a medium bowl, stirring until the mixture resembles wet sand throughout.
- Press the mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup to create an even, compact layer for this yuzu cheesecake recipe.
- Bake the crust for six minutes until it becomes slightly golden, then remove and cool while preparing the filling.
Make the Filling
- Beat room-temperature cream cheese in a large mixing bowl using an electric mixer on medium-low speed for two minutes until completely smooth and creamy.
- Gradually add three-quarter cup granulated sugar to the cream cheese while continuing to mix, ensuring no lumps remain in this yuzu cheesecake recipe.
- Add eggs one at a time, mixing on low speed for thirty seconds after each addition, then scrape down the bowl sides to incorporate all ingredients properly.
- Pour fresh yuzu juice into the mixing bowl and blend for one minute until the juice distributes evenly throughout this yuzu cheesecake recipe.
- Add vanilla extract and salt, mixing for fifteen seconds until combined completely.
- In a separate bowl, whip cold heavy cream using an electric mixer until soft peaks form, taking care not to overbeat.
- Gently fold the whipped cream into the cheese mixture using a rubber spatula, making five to six folds until no white streaks remain, maintaining the light texture of this yuzu cheesecake recipe.
- Pour the filling over the prepared crust, smoothing the top with a spatula to create an even surface for this yuzu cheesecake recipe.
Bake with Water Bath
- Place the springform pan inside a larger roasting pan, then pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
- Transfer the water bath carefully to the preheated three hundred twenty-five degree oven and bake this yuzu cheesecake recipe for fifty minutes.
- The cheesecake should jiggle slightly in the center when gently shaken but not slosh like liquid; this indicates proper doneness for this yuzu cheesecake recipe.
- Turn off the oven and crack the door open three inches, leaving the yuzu cheesecake recipe inside for thirty minutes to cool gradually.
- Remove from the oven and water bath, then refrigerate for at least four hours, preferably overnight, before serving this yuzu cheesecake recipe.
Chef Tips for Perfect Yuzu Cheesecake Recipe
These professional techniques ensure consistent, impressive results every time you prepare this yuzu cheesecake recipe.
- Bring cream cheese to room temperature by leaving it on the counter for sixty to ninety minutes; cold cream cheese creates lumps that ruin the silky texture of this yuzu cheesecake recipe, and attempted heating causes breaking of fats and separation of whey.
- Use an ice bath to cool the springform pan before unmolding this yuzu cheesecake recipe; wrapping the outside with plastic wrap and refrigerating for thirty minutes after water bath cooling prevents thermal shock that causes surface cracks and improves slice appearance.
- Pour yuzu juice slowly into the cheese mixture while the mixer runs at low speed rather than dumping it quickly; this gradual incorporation prevents the acidic juice from curdling the cream cheese and ensures even flavor distribution throughout this yuzu cheesecake recipe.
- Do not open the oven door during baking of this yuzu cheesecake recipe; sudden temperature drops cause the center to overcook while the edges remain underbaked, resulting in uneven texture and potential cracking across the surface.
- Test doneness by tilting the pan gently rather than inserting a toothpick into this yuzu cheesecake recipe; a properly baked cheesecake should ripple gently in the center with a slight jiggle, indicating the residual heat will continue setting during the cooling period.
- Wrap a thin knife blade with a hot, damp cloth before each slice of this yuzu cheesecake recipe; the heat and moisture prevent the knife from dragging and create clean, visually appealing cuts that showcase the creamy filling.
Common Yuzu Cheesecake Recipe Mistakes to Avoid
Understanding common pitfalls helps you troubleshoot issues and achieve flawless results with this yuzu cheesecake recipe.
- Overmixing the filling: Beating the cream cheese mixture too vigorously incorporates excess air that expands during baking, then collapses during cooling, creating cracks and sunken centers in this yuzu cheesecake recipe. Fix this by mixing on low speed and stopping as soon as ingredients combine; use a rubber spatula for final incorporation to minimize air incorporation in this yuzu cheesecake recipe.
- Skipping the water bath: Baking this yuzu cheesecake recipe without a water bath exposes the filling to dry heat that causes the top to crack and edges to overcook while the center remains underbaked. Always use a water bath for gentle, even heat distribution that produces the silky texture defining quality yuzu cheesecake recipe preparations.
- Using cold cream cheese: Adding cold cream cheese to this yuzu cheesecake recipe creates lumps that never fully dissolve, resulting in grainy texture with unpleasant hard bits throughout. Always bring cream cheese to room temperature before mixing; place it on the counter for ninety minutes or use a microwave-safe bowl with warm water beneath the package to accelerate the process for this yuzu cheesecake recipe.
- Opening the oven during baking: Sudden temperature drops cause the custard structure of this yuzu cheesecake recipe to collapse unevenly, leading to cracks and inconsistent texture. Resist the urge to check on this yuzu cheesecake recipe; use the window if your oven has one, or trust your timer and the gentle shake test at the end of baking.
- Unmolding too quickly: Attempting to remove this yuzu cheesecake recipe from the springform pan before it fully cools causes structural collapse as the filling hasn’t completely set. Refrigerate for at least four hours, preferably overnight, before unmolding; this allows the filling to reach proper firmness for clean removal of this yuzu cheesecake recipe.
Best Yuzu Cheesecake Recipe Variations and Substitutions
These creative variations and ingredient substitutions expand your yuzu cheesecake recipe possibilities while maintaining the essential structure and appeal.
| Ingredient | Substitution | Impact on Flavor and Texture of Yuzu Cheesecake Recipe |
|---|---|---|
| Fresh yuzu juice | Fresh lemon juice mixed with lime juice at a 2:1 ratio | Produces a similar bright acidity but loses the floral complexity specific to yuzu; the yuzu cheesecake recipe becomes more traditional and sharp rather than sophisticated. |
| Graham cracker crust | Digestive biscuit crust or almond flour base | Digestive biscuits create European-style flavor; almond flour develops nuttier depth while maintaining structural integrity of this yuzu cheesecake recipe. |
| Heavy whipping cream | Sour cream at equal volume | Creates denser, tangier filling; the yuzu cheesecake recipe becomes less fluffy but gains interesting sour notes that complement citrus brightness. |
| Vanilla extract | Matcha powder at one-quarter teaspoon | Adds earthy, umami undertones to this yuzu cheesecake recipe; creates green tea-yuzu fusion flavor popular in Japanese desserts. |
| Granulated sugar | Honey at three-quarter cup (reduce cream cheese slightly) | Creates silkier texture and mild floral sweetness; the yuzu cheesecake recipe becomes slightly denser with deeper caramel notes. |
| Eggs | Three-quarter cup liquid egg whites plus one whole egg | Produces lighter texture in this yuzu cheesecake recipe; reduces richness for those seeking lower-fat options while maintaining structure. |
When adapting this yuzu cheesecake recipe, remember that the yuzu juice volume should remain constant, as it provides the distinctive flavor profile that defines the dessert.
Serving Suggestions for Yuzu Cheesecake Recipe
This yuzu cheesecake recipe shines in multiple serving contexts, from casual family desserts to elegant dinner party presentations that impress sophisticated guests.
Serve this yuzu cheesecake recipe at room temperature rather than directly from the refrigerator; the filling becomes creamier and flavors develop more fully when the dessert warms slightly. Present slices on white ceramic plates with a light dusting of yuzu zest or a tiny microgreens sprig positioned at the edge for visual elegance. For family dinners, this yuzu cheesecake recipe pairs beautifully with strong green tea or jasmine tea that echoes the floral yuzu notes. At formal dinner parties, accompany this yuzu cheesecake recipe with a light lemon curd or yuzu marmalade drizzle on the plate to intensify the citrus experience.
For holiday gatherings, this yuzu cheesecake recipe can be prepared two days ahead, streamlining your entertaining timeline significantly. Cut this yuzu cheesecake recipe into twelve equal portions using a hot knife between each slice, wiping the blade clean after each cut. Summer entertaining benefits from this yuzu cheesecake recipe served as a refreshing dessert after light meals, while the make-ahead nature makes this yuzu cheesecake recipe ideal for meal prep enthusiasts who can portion and freeze individual slices in airtight containers.
Storage and Reheating for Yuzu Cheesecake Recipe
Proper storage extends the shelf life of this yuzu cheesecake recipe while maintaining optimal texture and flavor quality throughout the week.
| Method | Duration | Instructions for Yuzu Cheesecake Recipe Storage |
|---|---|---|
| Refrigerator (covered) | 5 days | Store this yuzu cheesecake recipe in the springform pan covered with plastic wrap; avoid touching the surface directly. Alternatively, slice the cheesecake and layer slices between parchment paper in an airtight container to prevent sticking. |
| Freezer (unbaked filling) | 2 months | Prepare the filling for this yuzu cheesecake recipe, pour into the prepared crust, wrap tightly with plastic wrap, then aluminum foil. Bake directly from frozen, adding ten to fifteen minutes to the baking time; the water bath prevents uneven cooking of this yuzu cheesecake recipe from frozen state. |
| Freezer (fully baked) | 3 months | Allow this yuzu cheesecake recipe to cool completely, then wrap the entire springform pan with two layers of plastic wrap and aluminum foil. Store flat on a shelf to prevent shifting that might crack this yuzu cheesecake recipe. |
| Individual frozen portions | 2 months | Slice this yuzu cheesecake recipe, wrap each portion in plastic wrap, then place in a freezer-safe container with parchment between layers. Thaw individual slices in the refrigerator for three hours before serving. |
| Room temperature (before serving) | 1 hour | Remove this yuzu cheesecake recipe from refrigeration thirty to sixty minutes before serving to allow the filling to soften slightly, enhancing creaminess and flavor perception. |
This yuzu cheesecake recipe maintains quality longest when stored in airtight containers that prevent it from absorbing refrigerator odors or drying out through exposure to air.
Nutritional Information for Yuzu Cheesecake Recipe
Understanding the nutritional profile of this yuzu cheesecake recipe helps you make informed dietary decisions and plan your meal composition around this rich dessert.
| Nutrient | Amount per Serving (1/12 of Recipe) |
|---|---|
| Calories | 320 kcal |
| Protein | 5 grams |
| Fat (Total) | 24 grams |
| Saturated Fat | 15 grams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 0 grams |
| Sugars | 20 grams |
| Sodium | 185 milligrams |
These approximate values vary based on specific ingredient brands and portion sizes when serving this yuzu cheesecake recipe. The yuzu juice provides beneficial vitamin C and antioxidants, though the sugar and fat content should be considered by those monitoring macronutrient intake.
Frequently Asked Questions About Yuzu Cheesecake Recipe
Can I substitute bottled yuzu juice for fresh yuzu in this yuzu cheesecake recipe?
Yes, bottled yuzu juice works excellently in this yuzu cheesecake recipe and often produces more consistent results than fresh yuzu, which varies in acidity and yield. Use store-bought yuzu juice at a one-to-one ratio to the recipe specification; check the label to ensure no added alcohol or sweeteners. Quality bottled yuzu juice maintains the authentic yuzu cheesecake recipe flavor profile while providing reliable year-round availability.
What causes cracks on the surface of my yuzu cheesecake recipe?
Surface cracks in this yuzu cheesecake recipe typically result from overmixing the filling, which incorporates excess air that expands and collapses, or rapid cooling that causes thermal shock to the structure. Prevent cracks by mixing on low speed, using a water bath during baking, and leaving the yuzu cheesecake recipe in the turned-off oven for thirty minutes with the door cracked open. Temperature fluctuations during storage can also cause surface cracks even in properly prepared this yuzu cheesecake recipe.
How do I know when this yuzu cheesecake recipe is done baking?
This yuzu cheesecake recipe is properly baked when the edges are set but the center still jiggles slightly when the pan is gently shaken, indicating residual heat will continue setting the filling. Use a meat thermometer to check the center reaches one hundred forty-eight to one hundred fifty degrees Fahrenheit as another verification method for this yuzu cheesecake recipe doneness. Overbaking results in a dry texture, while underbaking leaves the center soupy and unsafe to consume.
Can I make this yuzu cheesecake recipe ahead of time for an event?
Absolutely, this yuzu cheesecake recipe is an ideal make-ahead dessert that actually improves with overnight refrigeration as flavors develop and meld harmoniously. Prepare this yuzu cheesecake recipe up to two days before your event, keeping it covered in the refrigerator, then unmold and serve directly or slice individual portions just before presentation. The advance preparation makes this yuzu cheesecake recipe perfect for entertaining, eliminating last-minute dessert stress.
What is the best way to serve slices of this yuzu cheesecake recipe without damaging the appearance?
Heat a thin-bladed knife under hot running water and wipe it dry between each slice to create clean cuts in this yuzu cheesecake recipe that showcase the creamy filling beautifully. Allow the knife to cool slightly if it becomes too hot, as extreme heat can melt the filling and distort the slice appearance of this yuzu cheesecake recipe. Use a thin metal spatula to transfer slices from the plate to a serving plate, supporting the bottom fully to prevent breaking.
Can this yuzu cheesecake recipe be frozen, and will it taste the same after thawing?
Yes, this yuzu cheesecake recipe freezes beautifully for up to three months with minimal flavor or texture degradation after thawing in the refrigerator overnight. The creamy filling maintains its silky consistency, and the yuzu flavor actually becomes more pronounced as ice crystals that form during freezing break down cell walls slightly, intensifying flavor perception. Proper wrapping in multiple layers of plastic wrap and aluminum foil prevents freezer burn that would compromise this yuzu cheesecake recipe quality.
What are the best flavor variations to complement this yuzu cheesecake recipe?
Matcha powder adds earthy depth to this yuzu cheesecake recipe, creating a sophisticated Japanese flavor fusion that elevates the dessert beyond traditional preparations. White chocolate shavings provide subtle sweetness and richness, while a drizzle of yuzu curd intensifies the citrus experience when serving this yuzu cheesecake recipe. Candied yuzu peel sprinkled on top adds textural contrast and visual sophistication to this yuzu cheesecake recipe presentations.
How do I prevent my this yuzu cheesecake recipe from being too dry or dense?
The addition of whipped heavy cream in this yuzu cheesecake recipe is essential for maintaining light, creamy texture that melts on the palate rather than feeling dense and heavy. Avoid overbaking by carefully monitoring the center jiggle test; residual heat continues setting the filling during cooling. Do not skip the water bath, which ensures even, gentle heating that prevents the exterior from setting too firmly before the center reaches proper consistency in this yuzu cheesecake recipe.
What temperature should this yuzu cheesecake recipe be served at for optimal flavor?
Serve this yuzu cheesecake recipe at room temperature or slightly cool, around fifty-five to sixty-five degrees Fahrenheit, as cold temperatures mute the subtle yuzu flavor notes and make the filling feel harder than ideal. Remove this yuzu cheesecake recipe from the refrigerator thirty to sixty minutes before serving, allowing the filling to soften and flavors to bloom. Slightly warmed yuzu cheesecake recipe allows the citrus notes to express themselves more vividly on the palate.
Is this yuzu cheesecake recipe difficult for beginner bakers to make successfully?
This yuzu cheesecake recipe is intermediate in difficulty but achievable for beginners who follow the instructions carefully and avoid common mistakes like overmixing or opening the oven door during baking. The water bath is the most important technique to master; once understood, this yuzu cheesecake recipe becomes a reliable, impressive dessert that looks far more complicated than the actual preparation. Most beginner failures stem from rushing the cooling process or not bringing cream cheese to room temperature, both easily avoidable issues in this yuzu cheesecake recipe.
Conclusion
This yuzu cheesecake recipe delivers sophisticated citrus flavor wrapped in creamy, luxurious texture that impresses family and guests alike with minimal technical difficulty or specialized equipment. The combination of tartly bright yuzu juice with rich, smooth cream cheese creates a perfectly balanced dessert that satisfies without overwhelming the palate with excessive sweetness. The water bath technique and gradual cooling method ensure this yuzu cheesecake recipe emerges from the oven with flawless appearance and perfect texture every single time. Whether you’re preparing this yuzu cheesecake recipe for a special occasion or weekend family gathering, the advance preparation capability makes this dessert ideal for stress-free entertaining. Make this yuzu cheesecake recipe this week to experience how a single ingredient—yuzu—transforms traditional cheesecake into an elegant, memorable dessert that lingers deliciously on the tongue.
Related Recipes You’ll Love
Banh Beo Recipe
Rhubarb Apple And Ginger Crumble Recipe
Morning Glory Vegetable Recipe
Blue Salt Trick Recipe
Bariatric Seed Recipe For Weight Loss
Tummy Tea Recipe
Cortisol Water Recipe
Expert Resources and Food Safety
nutrition facts information from Eat This Not That
food safety guidelines from the FDA
Print
Yuzu Cheesecake Recipe 2026
A yuzu cheesecake recipe creates a sophisticated, citrus-forward dessert that combines the tangy brightness of yuzu fruit with creamy, luxurious cheesecake filling.
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups Graham crackers (about 16 crackers)
- 6 tablespoons Unsalted butter
- 1/4 cup Granulated sugar
- 32 ounces Full-fat cream cheese
- 1/2 cup Heavy whipping cream
- 1/3 cup Fresh yuzu juice
- 2 tablespoons Yuzu zest
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to three hundred twenty-five degrees Fahrenheit and wrap the outside of a nine-inch springform pan with aluminum foil to prevent water from seeping during the water bath.
- Crush graham crackers into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin until you achieve fine crumbs for this yuzu cheesecake recipe.
- Combine graham cracker crumbs with melted butter and one-quarter cup granulated sugar in a medium bowl, stirring until the mixture resembles wet sand throughout.
- Press the mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup to create an even, compact layer for this yuzu cheesecake recipe.
- Bake the crust for six minutes until it becomes slightly golden, then remove and cool while preparing the filling.
- Beat room-temperature cream cheese in a large mixing bowl using an electric mixer on medium-low speed for two minutes until completely smooth and creamy.
- Gradually add three-quarter cup granulated sugar to the cream cheese while continuing to mix, ensuring no lumps remain in this yuzu cheesecake recipe.
- Add eggs one at a time, mixing on low speed for thirty seconds after each addition, then scrape down the bowl sides to incorporate all ingredients properly.
- Pour fresh yuzu juice into the mixing bowl and blend for one minute until the juice distributes evenly throughout this yuzu cheesecake recipe.
- Add vanilla extract and salt, mixing for fifteen seconds until combined completely.
- In a separate bowl, whip cold heavy cream using an electric mixer until soft peaks form, taking care not to overbeat.
- Gently fold the whipped cream into the cheese mixture using a rubber spatula, making five to six folds until no white streaks remain, maintaining the light texture of this yuzu cheesecake recipe.
- Pour the filling over the prepared crust, smoothing the top with a spatula to create an even surface for this yuzu cheesecake recipe.
- Place the springform pan inside a larger roasting pan, then pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
- Transfer the water bath carefully to the preheated three hundred twenty-five degree oven and bake this yuzu cheesecake recipe for fifty minutes.
- Turn off the oven and crack the door open three inches, leaving the yuzu cheesecake recipe inside for thirty minutes to cool gradually.
- Remove from the oven and water bath, then refrigerate for at least four hours, preferably overnight, before serving this yuzu cheesecake recipe.
Notes
Store this yuzu cheesecake recipe in the springform pan covered with plastic wrap; avoid touching the surface directly. Alternatively, slice the cheesecake and layer slices between parchment paper in an airtight container to prevent sticking. Remove this yuzu cheesecake recipe from refrigeration thirty to sixty minutes before serving to allow the filling to soften slightly, enhancing creaminess and flavor perception.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 185mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
