Yuzu cheesecake recipe

Name: Recette cheesecake au yuzu
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g de biscuits type sablés; 50 g de beurre doux; 200 g de fromage frais (cream cheese) type Philadelphia; 60 g de sucre; 1 cuil. à soupe de jus de yuzu; 150 g de yaourt nature; 200 g de crème liquide; 16 g de gélatine en poudre (ou 3 feuilles de 2 g); Quelques feuilles de menthe (facultatif); Quelques écorces de yuzu confit

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Portion

Preparation time

35 minutes

When we think of Japanese desserts, we often think of mochi or dorayaki, but the Japanese also like to revisit more Western recipes such as cheesecake!

Here, we're not talking about the airy, baked, egg-based Japanese cheesecake, but a Japanese adaptation of the "rare cheese cake" (the classic American cheesecake), which contains no eggs.

The recipes are endless: chocolate cheesecake, speculoos cheesecake, mango cheesecake and even matcha cheesecake!

This recipe is a version with yuzu (a Japanese citrus fruit similar to lemon). Served chilled, lightly sweetened and slightly tart, this is a very pleasant summer dessert.

Clémence Sahuc

Ingredients

For the background :

100 g shortbread cookies
50 g soft butter

For the device :

200 g Philadelphia-type cream cheese
60 g sugar
1 tbsp. yuzu juice
150 g plain yoghurt
200 g liquid cream
16 g powdered gelatin (or 3 sheets of 2 g each)
A few mint leaves (optional)
A few candied yuzu peels

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Instructions

For the base: Line the tin with baking paper. Place the cookies (100 g) in a freezer bag and crumble with a rolling pin or hammer. Transfer the cookies to a mixing bowl, then add the melted butter and stir.
Line the bottom of the tin with the cookie mixture, packing well. Set aside in a cool place to set.

For the device

Mix the gelatin (16 g or 3 x 2 g sheets) with 3 tablespoons of water to form a gelatinous mass.
Mix the Philadelphia fromage frais (200g) with the sugar (60g) and yuzu juice (1 tablespoon), then add the yoghurt (150g) in three batches, mixing the mixture each time.
In a separate cul-de-poule, whip the liquid cream (150 g) to obtain a "crème montée".
Heat the remaining cream (50 g) to a simmer. Remove from the heat, stir in the gelatine and mix well.
Add this mixture to the bowl with the other ingredients. Gently fold in the whipping cream with a spatula or pastry blender.
Pour the mixture into the tin over the cookies and smooth the surface.
Chill your cheesecake for 2 hours.
Garnish with mint leaves (optional) and yuzu peel.

Your cheesecake is ready!

Recipe notes

Be careful with the temperature of the hot water used for gelatin, please check the method of use. Do not boil gelatin!

WHAT IS YUZU?

From zest to juice, yuzu has it all! A cross between lemon and mandarin, this citrus fruit has an intense fragrance and freshness. Grown in Kochi prefecture on the island of Shikoku (50% of Japanese production comes from this region), it is one of the essential ingredients in Japanese cuisine. Its peel is used in many recipes, condiments and sauces.

In everyday use, yuzu can be used like a lemon, to make mochi or cheescake, for example! You can even harvest the seeds to plant in the garden or on the balcony! It's a precious citrus fruit with a very short harvesting season: you can find it on the market from November to December.

Very popular with French chefs in recent years, yuzu is quite expensive (around €60 per kg).

WHAT'S THE DIFFERENCE BETWEEN A CLASSIC CHEESECAKE AND A JAPANESE CHEESECAKE?

Japanese cheesecake is an adaptation of American cheesecake. Whereas American cheesecake is a no-bake cake, generally made with cream cheese on shortbread dough, Japanese cheesecake is a baked, egg-based cake, very moist and airy. It's very popular in Japan!

You can also find the recipe for Japanese cheesecake in the iRASSHAi recipes!

Yuzu confit ⋅ ZEN-NOH International ⋅ 20g

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