My yuzu Basque cheesecake has a dark, burnished exterior in contrast to the creamy, citrusy filling topped with tangy yuzu curd.
While the yuzu cheesecake is my favorite winter dessert, I couldn’t help making a yuzu Basque cheesecake. The Basque cheesecake is perfect for those times when I don’t feel like messing around with the crumb crust or water bath. It satisfies my craving for yuzu cheesecake without all the fuss. I love its dark, burnished exterior in contrast to the creamy, citrusy filling topped with tangy yuzu curd. While simple, it's a delectable crowd pleaser.
Tips for Perfect Cheesecake
- Using room temperature ingredients is essential. Room temp ingredients blend up smoothly so you don’t have a lumpy cheesecake.
- Avoid overbeating the cheesecake. Excessive beating introduces excessive air and results in cracks during baking.
How to Prep the Pan
Line a springform pan with two sheets of parchment paper, ensuring it sticks up at least two inches over the top of the pan’s sides. The yuzu Basque cheesecake will rise quite high and fall a bit as it bakes. Grease the bottom and sides of the pan with vegetable oil so the papers will stick. Leave the top open so it will have that beautiful burnt look. Place the lined pan on a rimmed baking sheet.
How Long to Bake the Cheesecake
Transfer the baking sheet with pan to the middle rack in the oven. The yuzu Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the yuzu Basque cheesecake until deeply golden brown on top and still very jiggly in the center, about 65-70 minutes.
How Long to Let it Set
Refrigerate the yuzu Basque cheesecake for 6-8 hours to set. Overnight is even better for the flavor to develop.
What to Serve the Cheesecake With
When ready to serve, bring the yuzu Basque cheesecake to almost room temperature about 1 hour before. When serving it too cold, the Basque cheesecake will lose the characteristic creamy and almost liquid interior. If you prefer it cold, go for it! Top with yuzu curd before serving. Another option is whipped cream or cream fraiche.
For more cheesecake inspiration:
Yuzu Basque Cheesecake
Equipment
- 1 10-inch springform pan
Ingredients
- 2 pounds cream cheese, room temperature
- 1 ½ cups sugar
- 1 tablespoon yuzu zest
- 6 large eggs
- 2 cups heavy cream
- ½ cup fresh yuzu juice
- 1 teaspoon Diamond Crystal kosher salt
- ¼ cup cornstarch
Yuzu Curd
- 2 large eggs
- 2 large egg yolks
- 1 cup sugar
- ½ cup fresh yuzu juice
- 1 tablespoon fresh yuzu zest
- 6 tablespoons unsalted butter
Instructions
- Preheat oven to 400°F.
- Grease pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 1.5" above top of pan on all sides.
- Beat cream cheese, sugar, and yuzu zest in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add in heavy cream, yuzu juice, and salt then beat until combined, about 1 minute.
- Turn off mixer and sift cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed about 30 seconds.
- Use a fine mesh strainer and strain the batter directly into the prepared pan. Transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 70 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Let cool completely. Refrigerate overnight.
- Unmold and carefully peel away parchment from sides of cheesecake. Slice into wedges and serve with yuzu curd.
Yuzu Curd
- In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in yuzu zest and juice.
- Place the pan over medium-low heat and cook, whisking constantly, until the the sugar has melted, about 3 minutes.
- Reduce the heat to low and gradually add the butter, 2 pieces at a time, stirring continuously until melted. Continue to cook and stir for 10 minutes or until the mixture is thickened and coats the back of a spoon.
- Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula.
- Transfer the yuzu curd to a tight lidded container and refrigerate for 1 hour or until cold.
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