No-Bake Yuzu Honey Cheesecake
Yuzu is a popular Japanese citrus fruit with a refreshing fragrance. The addition of honey-marinated yuzu in this no-bake cheesecake recipe works wonders!
Photographed by Taku Kudo
Calorie count is for full recipe.
Excludes time spent marinating the yuzu, rehydrating the gelatin, and chilling the cheesecake.
Ingredients (Makes one 18x8x6 cm loaf)
- 200 g cream cheeseNote
*Soften to room temperature.
- 50 g sour cream
- 50 g granulated sugarNote
*Or 40 g of non-granulated sugar.
- 20 - 30 g white miso (sweet)
- 20 ml milkNote
*Replace with unsweetened plain yogurt for more tartness, or with fresh cream for a richer cake.
- 200 g cream cheese
- 5 g powdered gelatin
- 3 tbsp water
- 1 yuzu (approx. 100 g)
- 2 1/2 tbsp honey (approx. 50 g)
Line a loaf pan with parchment paper.
Cut the yuzu in half and squeeze out the juice into a bowl lined with a strainer.
The strainer is for catching the seeds.
Thinly slice the yuzu peel, including the white pith.
Place the sliced yuzu peel and honey into the bowl with the yuzu juice, then stir together using a rubber spatula. Let marinate for 1-2 hours at room temperature until tender.
Take 65 g of the marinated yuzu and finely chop 50 g, 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 rehydrate according to the instructions on the package. Heat water to just before boiling, then turn off the heat and place the bottom of the heat-resistant bowl on top of the water to serve as a double boiler. 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 texture.
Stir in the finely chopped yuzu peel with a rubber spatula.
Sprinkle the yuzu peel set aside for 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 preferred slices.