Yuzu Purée Cheesecake
Use Purée Yuzu Unsweetened, Frozen, Andros (1kg) to make this recipe. Yuzu purée gives cheesecake a distinctive floral citrus flavour. Use it in a measured gelatine base and taste before adding the full amount because yuzu's acidity can dominate a mild cream cheese filling.
At a glance
- Yield: 10
- Preparation: 30 minutes
- Cooking: 5 minutes
- Chilling or freezing: 6 hours
Ingredients
- 140g unsweetened yuzu purée, thawed
- 200g digestive biscuits
- 80g unsalted butter, melted
- 500g full-fat cream cheese
- 250ml double cream
- 140g caster sugar
- 5 gelatine leaves, about 10g
- 1 pinch fine sea salt
Method
- Line a 20cm springform tin. Mix crushed biscuits with butter, press into the base and chill.
- Soak the gelatine. Warm 60g yuzu purée with sugar and salt, remove from heat and dissolve the squeezed gelatine.
- Stir in the remaining purée and cool until slightly thickened.
- Beat the cream cheese smooth. Whip the cream to soft peaks, then fold both into the yuzu base.
- Pour over the biscuit base and chill for at least six hours before unmoulding.
Why this recipe works
A gelatine base disperses the highly acidic purée before it meets the dairy, reducing the risk of curdling. Full-fat cream cheese and whipped cream round the citrus without erasing it.
Practical tips and variations
- Taste the yuzu base and add the final purée gradually.
- Cool the base before folding in dairy.
- Warm the outside of the tin briefly with a cloth for a clean release.
Serving and storage
Cover and refrigerate for up to three days. Keep chilled until 15 minutes before serving.
Frequently asked questions
What does yuzu taste like?
It is an aromatic citrus with notes often compared to lemon, mandarin and grapefruit.
Can I bake this cheesecake?
Not with the same formula. A baked cheesecake needs a different egg and liquid balance.
Can I freeze it?
Yes. Freeze well wrapped and thaw overnight in the fridge.
447706084493
