Yuzu Cheesecake

Yuzu Curd

STEP 1

Combine eggs, sugar and yuzu juice in a stainless steel bowl. Whisk until the sugar has dissolved.

STEP 2

Add cream and continue whisking until well combined.

STEP 3

Place the bowl over a saucepan of gently simmering water and whisk continuously for approximately 10 minutes, or until the curd thickens and begins to bubble.

STEP 4

Remove from the heat and continue stirring for another 2 minutes.

STEP 5

Cover with plastic wrap directly touching the surface of the curd to prevent a skin from forming.

STEP 6

Refrigerate for 4 hours or until fully set.

STEP 7

Once set, transfer to a piping bag for assembly.

Biscuit Base

STEP 1

Combine biscuit crumbs and melted butter. Mix until a wet, sandy texture forms.

STEP 2

Press firmly into a tin or desired springform pan.

STEP 3

Refrigerate for 1 hour or until the butter has hardened and the base is firm.

Cheesecake Fill

STEP 1

Place water into the mixing bowl, followed by Fromage Cheesecake Mix.

STEP 2

Mix on slow speed for 1 minute, then scrape down the bowl.

STEP 3

Mix on high speed for 4 minutes, or until smooth and aerated.

Yuzu Syrup/Glaze (Optional)

STEP 1

Combine yuzu juice, sugar and glucose syrup in a saucepan.

STEP 2

Stir until dissolved, then heat to 80°C.

STEP 3

Allow to cool and thicken before use.

Assembly

STEP 1

Remove the biscuit base from the fridge.

STEP 2

Pipe the prepared cheesecake fill over the base and spread evenly with a palette knife or scraper.

STEP 3

Refrigerate for 4 hours or until the cheesecake layer is fully set.

STEP 4

Pipe a layer of fully-set yuzu curd over the cheesecake and smooth with a palette knife or scraper.

STEP 5

Refrigerate overnight to allow the cheesecake to fully set.

STEP 6

If using the optional yuzu syrup/glaze, remove the cheesecake from the fridge and pour or brush the glaze over the top before serving.