Description
Yuzu Glazed Japanese Cheesecake is a light, fluffy, and airy baked cheesecake featuring a bright, tart citrus topping made from yuzu juice. This recipe guides you through creating the signature soufflé-like texture perfect for any home baker.
Ingredients
- 250 g cream cheese, room temperature
- 35 g unsalted butter, room temperature
- 110 ml whole milk or 4 tbsp heavy cream plus 2 tbsp milk
- 4 large eggs, separated
- 100-115 g caster sugar, divided (75 g for meringue + 25-40 g for yolk mixture)
- 60 g cake flour or plain flour, sifted
- 20-25 g cornflour, sifted
- 1 tsp yuzu juice for batter, plus zest if available
- 1/4 tsp cream of tartar
- Pinch of salt
- Yuzu glaze: 60 ml yuzu juice
- Yuzu glaze: 60 g sugar
- Yuzu glaze: 2 tsp cornflour
- Yuzu glaze: 1 tbsp unsalted butter
Instructions
- Line the sides and base of an 18 cm springform or round cake tin with parchment paper. Wrap the exterior of the tin securely in foil, preparing it for a water bath. Heat your oven to 190°C. Boil water for the bain-marie and keep a kettle nearby for topping up.
- Make the yolk base: Over a bowl of hot water, gently melt the cream cheese, butter, and milk/cream until the mixture is completely smooth. Whisk in the egg yolks, 25-40g of sugar (to taste), and 1 tsp of yuzu juice. Sift in the cake flour, cornflour, and salt. Whisk until the batter has no lumps. Strain the batter through a fine-mesh sieve for the smoothest texture. Chill the batter for 20–30 minutes.
- Make the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually stream in the remaining 75 g of sugar while continuing to beat until you reach glossy medium-soft peaks. Stop mixing before the peaks become stiff.
- Fold the batter: Whisk one-third of the meringue into the chilled yolk base to lighten it. Gently fold the remaining meringue into the base in two additions using wide, light strokes until just combined. Avoid overmixing.
- Bake in a water bath: Pour the batter into the prepared pan and gently tap it on the counter to release large air bubbles. Place the cake tin inside a roasting tray. Pour hot water into the roasting tray until it reaches halfway up the sides of the cake tin. Bake for 20 minutes at 190°C. Reduce the oven temperature to 110–140°C and bake for 60 minutes more until the cake is set but still has a slight jiggle in the center. A skewer inserted near the edge should come out mostly clean.
- Cool gradually: Remove the cake from the water bath. Turn the oven off, crack the door open slightly, and leave the cheesecake inside for 45–60 minutes to cool slowly and prevent major shrinking. Remove the cake, let it cool to room temperature, and then chill it for a minimum of 4 hours or preferably overnight before glazing.
- Prepare the yuzu glaze: In a small saucepan, whisk together the 60 ml yuzu juice, 60 g sugar, and 2 tsp cornflour until smooth. Cook over medium heat, whisking constantly, until the mixture becomes translucent and thickens. Remove from the heat and whisk in the 1 tbsp of butter until glossy. Let the glaze cool slightly until it reaches a pourable consistency.
- Glaze and finish: Unmold the chilled cheesecake. Spread or pour a thin, even layer of the warm yuzu glaze over the top, allowing it to drip slightly down the sides. Chill the cheesecake for another 30–60 minutes to allow the glaze to set before you slice and serve it.
Notes
- Add 1–2 tbsp yuzu marmalade to the batter for a stronger citrus scent, balancing this by slightly reducing the added sugar.
- To achieve the signature cotton-soft crumb, keep your meringue at soft-to-medium peaks and use wide, gentle folding motions to keep the air incorporated.
- If you prefer a richer, tangier topping, substitute the glaze with a thin layer of yuzu curd, made using a method similar to lemon curd.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Water Bath Baking (Bain-Marie)
- Cuisine: Japanese