Yuzu Cheesecake by @louloukitchen_

≈ 1h
Medium

8 servings

🧀

300 g

Mascarpone

🧀

300 g

Philadelphia Cream Cheese

🥛

300 g

Liquid Cream 30%

🌽

29 g

Cornstarch

🥚

5 count

Eggs

🍬

200 g

Sugar

🍋

15 ml

Yuzu

Preparation Steps

  1. Step 1/9

    Preheat the oven to 210°C (410°F). Line a springform pan with parchment paper, leaving the paper high above the rim.

    🍳springform pan
    📜parchment paper

  2. Step 2/9

    Place 300 g mascarpone and 300 g cream cheese in a mixing bowl. Beat until smooth and fully combined.

    mascarpone
    cream cheese
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/9

    Add 200 g granulated sugar to the cheese mixture. Beat until the mixture is smooth and the sugar is incorporated.

    granulated sugar
    🥣mixing bowl

  4. Step 4/9

    Add the 5 room-temperature eggs one at a time. Beat briefly after each addition until incorporated.

    egg
    🥣mixing bowl

  5. Step 5/9

    Pour in 300 ml heavy cream that is not cold and 15 ml yuzu juice. Mix just until the batter is uniform.

    heavy cream
    yuzu juice
    🥣mixing bowl
    🥄measuring spoon

  6. Step 6/9

    Sift 29 g cornstarch over the batter. Fold gently until no dry streaks remain.

    cornstarch
    🧺sieve
    🥄rubber spatula
    🥣mixing bowl

  7. Step 7/9

    Pour the batter into the lined springform pan. Tap the pan gently on the counter to release large air bubbles.

    🍳springform pan
    🥄rubber spatula

  8. Step 8/9

    Bake at 210°C (410°F) for 40 minutes, until the top is deeply browned and the center still jiggles slightly.

    🍳springform pan

  9. Step 9/9

    Cool the cheesecake in the pan at room temperature. Chill before slicing for a firmer, creamier texture.

    🍳springform pan

Composition

Ingredients

Types

Dairy, Grains, Thickener, Eggs

Ingredients

Mascarpone, Philadelphia cream cheese, Liquid cream 30%, Cornstarch, Eggs, Sugar, Yuzu

Allergens

Milk, Corn, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

625 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 45g, Sugars: 42g, Fat: 45g, Saturated fat: 27g, Fiber: 0.2g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 260mg, Potassium: 190mg

Vitamins

Vitamin A: 240mcg, Vitamin C: 2mg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, sieve, measuring spoon, springform pan, parchment paper

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Afternoon tea, Dinner party, Celebration, Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Japanese

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Dense, Soft-centered

Flavors

Sweet, Tangy, Citrusy, Rich, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep at or below 4°C (40°F)), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the refrigerator)