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Yuzu Curd Cheesecake Recipe

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4.4 from 53 reviews

This Yuzu Curd Cheesecake combines a silky smooth yuzu curd with a creamy, rich cheesecake baked atop a buttery graham cracker crust. The delicate balance of tangy citrus and sweet cream cheese creates a refreshing dessert perfect for special occasions. Finished with whipped cream and a marbled yuzu curd topping, this cheesecake offers a sophisticated flavor and beautiful presentation.

  • Total Time: 10 hours 15 minutes
  • Yield: 14 servings

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

  • 1 1/2 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

Instructions

  1. Prepare the Yuzu Curd: In a large bowl, whisk together eggs and sugar until smooth. Stir in salt and yuzu juice, mixing well. Strain through a fine mesh sieve into a medium saucepan to ensure smoothness. Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat; stir in cold cubed butter until fully melted and incorporated. Press plastic wrap onto the surface and refrigerate for at least 1 hour until chilled.
  2. Make the Crust: Preheat oven to 350℉. Spray bottom of a 9-inch springform pan and line it with parchment paper. Pulse graham crackers in a food processor until fine crumbs form. Combine crumbs with sugar and melted butter until mixture resembles wet sand. Press firmly into the bottom and up the sides of the pan using a measuring cup to compact. Bake for 10 minutes until lightly golden. Cool completely before filling.
  3. Prepare the Cheesecake Filling: Lower oven temperature to 325℉. In a large bowl, beat softened cream cheese using a mixer until smooth and lump-free. Add sugar and mix completely, scraping sides as needed. Blend in cornstarch, yuzu juice, and room temperature heavy cream. Mix in vanilla bean paste and add eggs one at a time on low speed just until combined to avoid overmixing.
  4. Bake the Cheesecake: Pour filling over cooled crust. Tap pan gently to release air bubbles. Place springform pan inside a larger 10-inch cake pan and set both inside a roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of cake pan. Bake 70 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake sit for 30 minutes undisturbed. Remove from oven and cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
  5. Assemble and Decorate: Beat chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread half the chilled yuzu curd evenly over the cooled cheesecake. Top with whipped cream layer, spreading gently. Transfer remaining yuzu curd to a piping bag and pipe zigzag patterns on whipped cream. Use an offset spatula to swirl curd atop whipped cream, creating a marbled effect. Chill briefly before serving.

Notes

  • Use bottled yuzu juice for convenience; fresh yuzu can be substituted if available.
  • Room temperature ingredients ensure smooth batter and even baking.
  • Do not overmix cheesecake batter to avoid cracks and toughness.
  • The water bath helps prevent cracking and promotes even baking.
  • Chilling the cheesecake overnight improves flavor and texture.
  • Pressing plastic wrap on yuzu curd surface prevents skin formation.
  • Use a springform pan for easy cake removal.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese Fusion

Find it online: https://allyumcooks.com/yuzu-curd-cheesecake-recipe/