Yuzu Cheesecake Recipes
YUZU CHEESECAKE
This light cheesecake flavored with Japanese yuzu was a hit with my family. Hope it can be a hit with yours too! Yuzu fruit can be found in Japanese supermarkets; if they don't carry the fruit, then the markets usually carry the bottled juice of Yuzu. You can substitute the yuzu with lime, but it will be a very different pie. Since marscapone and sour cream usually come in 8 oz packages, you can double this recipe so that you don't have to measure out half of the marscapone/sour cream.
Provided by Jay H.
Categories Cheesecake
Time 1h20m
Yield 1 Pies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Place rack in middle position.
- Mix cream cheese, marscarpone, and sour cream in a medium-sized bowl.
- Stir in eggs, sugar, yuzu juice, and yuzu zest. Use an electric mixer to get the mixture as smooth as possible.
- Pour mixture into prepared pie crust. The mixture should reach to the top; you might have a little batter left over.
- Put the pie in the oven for 60 minutes.
- Take the pie out of the oven and cool 30 minutes to an hour. Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
- Refrigerate pie for at least 8 hours, and then enjoy!
Nutrition Facts : Calories 348.6, Fat 21.9, SaturatedFat 9.3, Cholesterol 108.7, Sodium 300.5, Carbohydrate 33.7, Fiber 0.5, Sugar 25.4, Protein 5.6
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