Dessert · Japanese ·

Japanese Yuzu Cheesecake with Kinako Crumble

Name: Japanese Yuzu Cheesecake with Kinako Crumble
Prep time: 90 min
Cook time: 270 min
Total time: 360 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 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; 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; 1/4 cup (60ml), yuzu juice; 3 tbsp, sugar; 1 tsp, cornstarch; 1 tbsp, water (for mixing cornstarch)

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.

4.2(215 reviews)

·By Ethan Brooks·January 14, 2026

Japanese Yuzu Cheesecake with Kinako Crumble — Dessert served and photographed from above

Prep

1 h 30 min

Cook

4 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Kinako Crumble Base

Yuzu Cheesecake Filling

Yuzu Glaze

Nutrition

Per serving

Calories: 527 kcal
Protein: 11.9 g
Carbs: 37.3 g
Fat: 35 g
Fiber: 2.5 g

Whole recipe

Total

Calories: 4212 kcal
Protein: 95.5 g
Carbs: 298 g
Fat: 280 g
Fiber: 20 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup (100g) kinako (roasted soybean flour)	400	34	28	19	14
1/2 cup (50g) almond flour	300	11	10	26	6
1/4 cup (55g) butter — melted	430	0.5	0	49	0
2 tbsp sugar	96	0	25	0	0
1/4 tsp salt	0	0	0	0	0
500g cream cheese — softened	1930	32	28	170	0
3/4 cup (150g) sugar	600	0	150	0	0
3 large eggs	215	18	1.5	16	0
1/2 cup (120ml) yuzu juice	30	0	7	0	0
1 tsp vanilla extract	12	0	0.5	0	0
1 tbsp cornstarch	30	0	7	0	0
1/4 cup (60ml) yuzu juice	15	0	3.5	0	0
3 tbsp sugar	144	0	36	0	0
1 tsp cornstarch	10	0	2.5	0	0
1 tbsp water (for mixing cornstarch)	0	0	0	0	0

These nutrition estimates are not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Kinako Crumble Base

1
Preheat Oven
Preheat oven to 180°C (350°F).
2
Combine Dry Ingredients
Mix kinako, almond flour, sugar, and salt in a bowl.
3
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

1
Cream Cheese Mixture
Beat cream cheese and sugar until smooth and creamy.
Tip: Ensure the cream cheese is fully softened to avoid lumps.
2
Add Eggs
Add eggs one at a time, mixing well between each addition.
3
Combine Flavors
Stir in yuzu juice, vanilla extract, and cornstarch until fully combined.
Tip: Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking.