Japanese Yuzu Cheesecake with Kinako Crumble
Silky yuzu-infused cheesecake with a nutty crumble base
Experience the harmony of a tangy yuzu cheesecake with the unique, nutty flavor of a kinako crumble, perfect for an indulgent dessert or a special occasion treat.
- 4 h 30 min
- 8
- Intermediate
Ingredients
Kinako Crumble Base
Yuzu Cheesecake Filling
Yuzu Glaze
Preparation
Preparing the Kinako Crumble Base
Preheat Oven
Preheat oven to 180°C (350°F).
Combine Dry Ingredients
Mix kinako, almond flour, sugar, and salt in a bowl.
Form Crumble Base
Add melted butter and stir until mixture resembles wet sand. Press into the bottom of a 9-inch springform pan.
Preparing the Yuzu Cheesecake Filling
Cream Cheese Mixture
Beat cream cheese and sugar until smooth and creamy.
Ensure the cream cheese is fully softened to avoid lumps.
Add Eggs
Add eggs one at a time, mixing well between each addition.
Combine Flavors
Stir in yuzu juice, vanilla extract, and cornstarch until fully combined.
Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking.
Cooking Process
Bake Base
Bake kinako crumble base for 10 minutes, then cool.
Fill Cheesecake
Pour filling over the cooled kinako base.
Bake Cheesecake
Bake at 140°C (285°F) for 1 hour, or until center is set.
Plating & Serving
Japanese Yuzu Cheesecake with Kinako Crumble
Japanese Yuzu Cheesecake with Kinako Crumble
Chill and Serve
Allow cheesecake to chill in the fridge for at least 3 hours before serving. Top with yuzu glaze and optional garnish.