Yuzu Cheesecake
Ingredients
Yuzu Curd
- 1/2 cup (100 g) sugar
- 2 large eggs
- 1/2 cup (118 g) yuzu juice
- 5 ounces (142 g) unsalted butter, cut in 1-in pieces
Biscuit Crust
- 5 oz (140 g) digestive biscuits
- 6 tbsp (85 g) unsalted butter, melted
Cheesecake Filling
- 18 oz (510 g) cream cheese, room temperature
- 1 cup (200 g) sugar
- 3/4 cup (178 g) heavy cream
- 5 oz (143 g) créme frâiche, room temperature
- 1/4 cup (58 g) yuzu juice
- 1/2 tsp vanilla extract
- 3/8 tsp salt
- 3 large eggs, room temperature
- 1 1/2 tbsp cornstarch
Instructions
For the yuzu curd
- Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water.
- Combine the sugar and lemon zest together with your fingers and add to the metal bowl.
- Whisk in the eggs, yuzu juice, and lemon juice.
- Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
- Once the cream is thickened – you should be able to make tracks in the mixture with your whisk – take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
- Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth.
- Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
For the biscuit crust:
- Preheat oven to 350 degrees F. Grease the bottom and sides of a 8" x 3" round springform pan. Line the bottom of the pan with a round of parchment paper.
- Process the biscuits in a food processor until finely ground.
- Melt the butter in a microwave or on the stove.
- Combine biscuit crumbs and melted butter together in a medium bowl, and stir with a wooden spoon to combine.
- Press mixture into the bottom of the prepared pan.
- Bake crust for 10 minutes. Remove from the oven and let cool on wire rack while you make the cheesecake filling.
For the cheesecake filling:
- Lower the oven temperature to 325 degrees F.
- Place the cream cheese and sugar in bowl of a stand mixer. Beat on medium speed with paddle attachment until smooth and well combined.
- Add in the heavy cream, créme frâiche, yuzu juice, vanilla, and salt and beat on low speed until combined.
- Add in the eggs, one at a time, and beat just until combined.
- Sift the cornstarch over the batter and beat until combined.
- Pour the batter into the pan with the cooled crust. Spread out evenly with a spatula as needed. Tap the pan a few times on the counter to get rid of any air bubbles.
- Bring a medium saucepan of water (about 2 quarts) to a boil on the stove.
- Wrap the springform pan in two layers of aluminum foil, making sure the foil comes up the sides of the pan. This is to prevent any water from the water bath from leaking into the pan.
- Place the pan in a large roasting pan that can fit the the springform pan. Place the pan on the lower oven rack.
- Pour the boiling water into the roasting pan, filling it up about halfway up the springform pan.
- Bake cheesecake for 65-75 minutes, until the center is just set and still jiggles slightly.
- Turn off the oven, crack the door open about an inch and let the cheesecake cool inside the oven for an hour.
- Remove the cheesecake from the oven and the water bath, and let cool on a wire rack for another hour.
- Place foil over the top of the springform pan (not touching the cheesecake) and chill in the refrigerator for at least 4 hours, or overnight.
- Spread a layer of yuzu curd over the top of the chilled cheesecake. Refrigerate for an hour or so to let it set before serving.