Japanese Yuzu Cheesecake with Kinako Crumble

Name: Japanese Yuzu Cheesecake with Kinako Crumble
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup (100g); 1/2 cup (50g); 1/4 cup (55g); 2 tbsp; 1/4 tsp; 500g; 3/4 cup (150g); 3 large; 1/2 cup (120ml); 1 tsp; 1 tbsp; 1/4 cup (60ml); 3 tbsp; 1 tsp; 1 tbsp

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

1 cup (100g)

kinako (roasted soybean flour)

1/2 cup (50g)

almond flour

1/4 cup (55g)

butter — melted

2 tbsp

sugar

1/4 tsp

salt

Yuzu Cheesecake Filling

500g

cream cheese — softened

3/4 cup (150g)

sugar

3 large

eggs

1/2 cup (120ml)

yuzu juice

1 tsp

vanilla extract

1 tbsp

cornstarch

Yuzu Glaze

1/4 cup (60ml)

yuzu juice

3 tbsp

sugar

1 tsp

cornstarch

1 tbsp

water (for mixing cornstarch)

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