No-Bake Yuzu Cheesecake
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 635
- Total Fat
- 47
- Saturated Fat
- 26
- Carbohydrates
- 50
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 7
- Cholesterol
- 195
- Sodium
- 384
- Total: 8 hr 30 min (includes freezing and chilling times)
- Active: 50 min
Ingredients
Crust:
Nonstick cooking spray
5 ounces gingersnap cookies (about 20 cookies), broken into pieces (about 2 cups)
4 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
Filling:
1 cup cold heavy cream
Three 8-ounce packages cream cheese, at room temperature
3/4 cup granulated sugar
3 tablespoons yuzu juice (see Cook’s Note)
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Curd:
2/3 cup granulated sugar
1/2 cup yuzu juice
2 1/2 teaspoons cornstarch
1/8 teaspoon kosher salt
2 large eggs and 2 large egg yolks
4 tablespoons cold unsalted butter, cut into small cubes
Directions
- For the crust: Lightly coat a 9-inch springform pan with cooking spray. Add the gingersnap cookies to a food processor and pulse to fine crumbs (see Cook’s Note). Add the melted butter and salt and pulse until the cookie crumbs are completely coated with the butter.
- Press the crumb mixture into the bottom of the prepared pan, taking care to get the crust evenly to the edges. Freeze until firm, about 20 minutes.
- For the filling: Meanwhile, whip the cream in a large bowl with a handheld electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Set aside.
- Beat the cream cheese and granulated sugar in another large bowl with the mixer until fluffy and smooth, 2 to 3 minutes. Add the yuzu juice, confectioners’ sugar and vanilla. Beat until combined, about 1 minute.
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Pour the filling evenly over the crust, smoothing the top. Cover and refrigerate until the top is firm, 4 hours.
- For the yuzu curd: Whisk together the granulated sugar, yuzu juice, cornstarch and salt in a 2-quart saucepan over medium heat and bring to a boil, whisking occasionally. Meanwhile, whisk together the whole eggs and yolks in a medium bowl.
- Reduce the heat and simmer for 1 minute, then remove from the heat. Whisk about half of the hot yuzu mixture into the eggs, then add the egg mixture to the saucepan, whisking continuously until combined. Cook over medium heat, whisking constantly, until the mixture thickens and has the consistency of pudding, 1 to 2 minutes. Remove from the heat and whisk in the butter, a few cubes at a time, until melted. Strain the curd through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the curd. Refrigerate until chilled, at least 2 hours.
- To assemble, gently spread the yuzu curd over the cheesecake, smoothing the top. Refrigerate until set, 4 to 8 hours.
- Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Transfer the cake to a serving platter or cake stand.
Cook’s Note
Be sure to use 100% yuzu juice without additives. It can be difficult to find fresh yuzu fruit in the US since import of the citrus is banned, so bottled yuzu juice is the next best option. Alternatively, finely crush the cookies in a resealable plastic bag with a rolling pin and transfer to a bowl.