yuzu cheesecake

Yuzu cheesecakeThat’s a pathetically thin slice of cheesecake!

Yeah, I know. But when the cheesecake contains so many calories, I think thin slices will do. 😛

This is adapted from Nigella Lawson’s London cheesecake. I’ve always been fascinated with sour-cream topped cheesecake. Never tried one before. So I made one. Tried just one tiny forkful. So so delicious!

Yuzu cheesecake

  • 200 grams digestive biscuits, smashed to bits
  • 100 grams unsalted butter, melted
  • 500 grams cream cheese, softened
  • 3 eggs
  • 3 egg yolks
  • 150 grams castor sugar, separated
  • zest and juice of 1 yuzu fruit
  • 200 ml sour cream
  1. Line and grease the base of a 7 inch square cheesecake tin. Prepare a roasting tin with a rack. Wrap the bottom of the cheesecake tin with 2-3 layers of aluminum foil.
  2. Preheat oven to 180 C. (See note below)
  3. Add zest of yuzu fruit to the sugar and rub in lightly.
  4. Add butter to biscuit crumbs and mix well. Pour biscuit crumbs into prepared tin. Spread as evenly as possible and press crumbs down firmly with a spoon or a shot glass. Place in the fridge to set.
  5. Start boiling enough water to cover half of the cheesecake tin, for use in steam baking.
  6. Place cream cheese in a mixing bowl and beat until smooth. Add sugar, reserving 2 tablespoons for topping.
  7. Add in eggs and egg yolks, one at a time. Beat until well combined.
  8. Add in juice of yuzu fruit. Beat for 2 minutes until well combined. Scrape down the sides of the mixing bowl if necessary.
  9. Pour batter into the prepared tin.
  10. Carefully pour boiling water into roasting tin. Place cheesecake on the rack in the roasting tin and bake for 50 minutes.
  11. Mix sour cream with the remaining 2 tbsp of sugar.
  12. At 50 minutes, carefully take out the cheesecake and pour sour cream topping over the top of the cake, smoothing out lightly with a spatula. Place cake back to the oven for a further 10 minutes.
  13. Let cool completely on a rack, in the tin. Once cool, wrap entire tin with cling wrap and place in the fridge for at least 4 hours.

Note:

180 C for 50 minutes turned the top of my cake dark brown. So cover the top with an aluminum foil if it starts to brown too fast. Personally I think 160 – 170 C should be enough.

Ah, the citrus fragrance of yuzu! How to describe this? Lightly sour, intoxicating and slightly lemony. This cheesecake is fabulous! Rich, fat but fabulous! See that forkful in the picture below? Yes, that is the forkful I ate. Only that forkful. The tortures I put myself through…

Yuzu cheesecake1

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