This Yuzu Cheesecake or Lemon Cheesecake is a light, delicate Cake. it works fantastically with the bitter taste of lemon. With the sharpness of this Japanese lemon also called Yuzu lemon the combination of the smooth cream cheese makes it a pie that is a family favourite.
First, here is the list of the Ingredients you will need to make this Yuzu Cheesecake that serves 6
- 1 kg (2 lb 4oz) cream cheese
- 3 large free-range eggs
- 2 egg whites beaten stiff
- 180 g (2/3 cup) powdered sugar
- zest of one Yuzu lemon or Mellow Meyer Lemon
- 1 package Digestive biscuits or Graham Crakers ( 200 g or 8 oz)
- 100 g (3 1/2 oz) soft butter
- 1 teaspoon vanilla extract
- 250 ml (1 cup) whipped cream beaten stiff
Now, here are the few steps you will need to follow to make the Yuzu Cheesecake
Crush the biscuits very finely. Stir in the softened butter and press them into the base of the tin and the lower sides. Cool for 30 minutes in the refrigerator and meanwhile preheat the oven to 150 °C.(300°F).
Pour the cream cheese, in a bowl and briefly whisk the cream cheese in a food processor. Add the eggs one by one, the sugar and vanilla extract. Mix well and stir in the prepared lemon zest. whisk 2 minutes. Fold in the stiff egg whites in 2 stages.
Pour the cheese mixture into the mold. Bake for about 1 hour or until just set with a slight wobble in the center of the cake. Cover your cheesecake with a baking foil halfway through cooking to prevent it from browning if necessary.
Turn the oven off, open the door slightly until completely cooled. Cover and chill at least 3 hours. Before serving, top with whipped cream and place on a nice plate.