Sometimes your best laid plans do not come to fruition. I had great ideas for this Yuzu Cheesecake to make it New year party worthy, But work got in the way and I barely had any time left to bake the cake, chill it completely and then decorate. So here we are with a plain looking yuzu cheesecake that tastes divine but has not been glazed yet.
I have been making the yuzu cheesecake for a while now. It’s just the added punch of yuzu that takes it up a notch from a lemon cheesecake. And lemon used to be my favorite kind of cheesecake until I discovered yuzu.
A great cheesecake doesn’t have to be fussy. It just has to have the right balance of flavors. And it is not at all fussy to make. Most often people say that the cake will split on top or texture won’t be right. My only tip is that keep all ingredients room temperature before baking. I don’t often say this. Not even for my very fussy cakes. But for cheesecakes, it just has to be room temperature everything.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is a New Year’s Eve Extravaganza hosted by Jane of The Heritage Cook . Enjoy these jaw-dropping recipes, ideal for any special occasion and the perfect way to ring in the New Year!
New Year’s Eve Extravaganza!
- Pomegranate Champagne Cocktail from That Skinny Chick Can Bake
- Fancy Free Cocktail from The Food Hunter’s Guide
- Baked Brie with Cabernet Cranberry Cherry Sauce from The Redhead Baker
- Champagne Yeast Brioche from Pastry Chef Online
- Lobster and Crab Chowder from The Wimpy Vegetarian
- Beef Filet Steaks with Homemade Bearnaise Sauce from The Heritage Cook
- Puff Pastry Potato Roses from Mother Would Know
- Yuzu Cheesecake from Spice Roots
- Chocolate Orange Stout Cake with Orange Frosting from Creative Culinary
We have a core group of 12 bloggers, but we are always looking for substitutes. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary (LINK: http://www.creative-culinary.com/progressive-eats/ ) or contact Barb directly for more information. (LINK: http://www.creative-culinary.com/contact-us/ )
- 5 ounces graham crackers
- 3 tablespoons sugar
- 4 tablespoons unsalted butter melted and kept warm
for the filling
- 1¼ cups 8¾ oz. sugar
- ¼ cup yuzu liquer hubby got me some from Japan
- zest if 1 lemon
- 1½ pounds 3 8-oz. packages cream cheese, cut into 1 inch chunks, at room temperature
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream
- Place the oven rack in the lower half of the oven and preheat to 350°F.
- Place graham crackers in a food processor and pulse until they are fine crumbs. Add in the sugar and pulse again. Add the butter in a steady stream and continue to pulse until the mixture starts to come together.
- Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until it is golden brown, about 10 to 12 minutes.
- Remove from the oven and allow to cool. Once cool, wrap the pan with foil. Set in a roasting pan and set aside.
- To make the filling, place ¼ cup of the sugar and the lemon zest in a food processor and process until the sugar and zest mix in.
- Add in the remaining sugar and pulse a few times to combine.
- In the bowl of a stand mixer, cream the cream cheese. With the mixer on low, add in the sugar and beat until creamy and smooth.
- Scrape down the sides of the bowl. Reduce the speed to medium-low and add the eggs, 2 at a time, scraping down the bowl in between additions. Add in the yuzu , vanilla and salt and mix to combine. Add in the cream and beat to combine.
- Scrape down the bowl often.
- Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan. Bake until the center is slightly jiggly and the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a towel or wooden spoon. Allow the cake to cool in the oven for 1 hour.
- Remove from the roasting pan, remove the foil from the pan and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temp for a few hours.