No-bake Cheesecake with Yuzu Citrus and Honey
Yuzu is a popular Japanese citrus fruit with a refreshing fragrance. On the winter solstice, we put yuzu in the bathtub, like bath salts, to enjoy the aroma.
Photographed by Taku Kudo
Calorie count is for full recipe
Excludes time spent marinating the yuzu citrus, time spent rehydrating the gelatin, and time spent chilling the cheesecake to set.
Ingredients (Makes 1 cheesecake to fill an 18x8x6 cm loaf pan.)
- 200 g cream cheeseNote
Bring to room temperature to soften.
- 50 g sour cream
- 50 g granulated sugarNote
You can also use 40 g of non-granulated sugar.
- 20 - 30 g white miso (sweet)
- 20 ml milkNote
For a bit more tartness, you can replace this with unsweetened plain yogurt, or for a richer result you can replace this with fresh cream.
- 200 g cream cheese
- 5 g powdered gelatin
- 3 tbsp water
[Yuzu citrus marinated in honey]
- 1 yuzu citrus (approx. 100 g)Note
A common citrus fruit in Japan. The pulp is rough, thick, and has many oil glands. When you peel the skin, it gives out a strong fragrance. Used as a flavoring agent.
- 2 1/2 tbsp honey (approx. 50 g)
- 1 yuzu citrus (approx. 100 g)
Line a loaf pan with wax paper
Cut the yuzu citrus in half and squeeze out the juice into a bowl lined with a strainer.
The strainer is there to catch seeds.
Thinly slice the yuzu citrus peel, including the white pith.
Place the yuzu citrus peel and honey into the bowl with the yuzu citrus juice, then stir together using a rubber spatula. Let marinate for 1-2 hours at room temperature, or until tender.
Take 65 g of the marinated yuzu citrus and finely chop 50 g of that, leaving the other 15 g for garnish.
In a separate bowl, mix together the cream cheese, sour cream, granulated sugar, and white miso with a whisk.
Add the milk and mix in.
In a small heat-resistant bowl, combine 3 tbsp of water with 5 g powdered gelatin, and let rehydrate according to the instructions on the package. Heat water to just below boiling, then remove from heat and place the heat-resistant bowl on top of the water to serve as a double boiler and heat the bowl. Stir slowly with a rubber spatula to dissolve the gelatin.
Add the gelatin to the cheesecake filling, then mix in with a whisk.
Strain the cheesecake filling through a fine strainer.
Straining the cheesecake filling will remove any clumps of undissolved gelatin for a smoother finished texture.
Add the finely chopped yuzu citrus peel and stir in with a rubber spatula.
Sprinkle the pieces of yuzu citrus peel meant as a garnish evenly in the loaf pan.
Pour the cheesecake filling into the pan and level off the surface. Place in the refrigerator for 1-2 hours to chill and set. To serve, remove from the pan and cut into slices of the desired size.