Description

This Yuzu Curd Cheesecake is a luscious, tangy dessert that combines the bright citrus flavor of yuzu with a rich, creamy cheesecake base and a crunchy graham cracker crust. The yuzu curd adds a vibrant twist layered beneath a light whipped cream topping, making it a refreshing yet indulgent treat perfect for special occasions or anytime you crave a zesty dessert.

Ingredients

Yuzu Curd

1/3 cup yuzu juice (bottled)
2 large eggs
1/3 cup white granulated sugar
1/4 cup unsalted butter (cold, cubed)
pinch of salt

Crust

2 1/4 cups graham cracker crumbs (finely ground)
2 tbsp white granulated sugar
6 tbsp unsalted butter (melted)

Cheesecake Filling

32 oz full-fat cream cheese (softened)
1 1/4 cups white granulated sugar
1 tbsp cornstarch
3 large eggs (room temperature)
1 tsp vanilla bean paste (or substitute with vanilla extract)
1/4 tsp salt
1/4 cup yuzu juice (bottled)
1/3 cup heavy cream (room temperature)

Whipped Cream Topping

3/4 cup heavy cream (chilled)
1/4 cup powdered sugar
1 tsp vanilla extract

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Instructions

Make Yuzu Curd: In a large bowl, whisk together eggs and sugar until smooth. Stir in salt and yuzu juice, mixing until combined. Pour the mixture through a fine mesh sieve into a medium saucepan to remove any bits. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat; stir in cold cubed butter until fully incorporated. Cover with plastic wrap pressed to the surface and refrigerate for at least 1 hour.
Prepare Crust: Preheat oven to 350℉. Lightly spray the bottom of a 9-inch springform pan and line it with parchment paper. Pulse graham crackers in a food processor to fine crumbs. Mix crumbs with sugar and melted butter until mixture resembles wet sand. Press firmly into bottom and up sides of the pan. Bake for 10 minutes until lightly golden, then cool completely.
Make Cheesecake Filling: Beat softened cream cheese until smooth using a mixer. Add sugar and mix until incorporated. Add cornstarch, yuzu juice, and room temperature heavy cream, mixing well. Add vanilla bean paste and eggs one at a time, mixing on low speed until just combined to avoid overmixing.
Bake Cheesecake: Pour filling over the cooled crust and gently tap to release air bubbles. Place the springform pan inside a larger cake pan and set both in a roasting pan. Pour hot water into the roasting pan until halfway up the cake pan sides. Bake for about 70 minutes until edges are set and center slightly jiggles. Turn off oven, crack door open, and let sit for 30 minutes. Remove, cool completely, then refrigerate for at least 8 hours or overnight.
Assemble and Decorate: Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread half of the chilled yuzu curd over cheesecake, then top evenly with whipped cream. Pipe remaining curd in a zigzag over the whipped cream and softly swirl with an offset spatula to create a marbled finish.

Notes

For smooth yuzu curd, ensure constant stirring and strain through sieve.
Use room temperature eggs and cream cheese for smooth cheesecake batter.
Taking care not to overmix the batter prevents air bubbles and cracking.
Baking the cheesecake in a water bath ensures even baking and prevents cracking.
Chill cheesecake overnight for best texture and flavor development.
The marbled curd topping adds visual appeal and an extra burst of citrus flavor.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese Fusion