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–+ servings
Slice of yuzu cheesecake

Yuzu Cheesecake

Matt
This light, creamy Japanese-style baked cheesecake is finished with a glossy yuzu jelly topping. Bright and fragrant, the citrusy flavor balances the richness perfectly. Made with bottled yuzu, a few simple kitchen tools, and easy-to-follow steps, it’s a dessert that’s as elegant as it is shareable.
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Prep Time 30 minutes
Chill Time: 3 hours(or overnight) 3 hours
Course Dessert
Cuisine Japanese
Servings 6 people

Ingredients
  

Graham Cracker Crust

  • 80 g graham crackers or biscuits
  • 25 g unsalted butter

Cheesecake Filling

  • 200 g cream cheese
  • 100 g sour cream
  • 60 g granulated sugar
  • 2 egg yolks
  • 100 g heavy cream
  • 15 g yuzu juice
  • 45 g cake flour
  • yuzu zest from about ⅔ of a small yuzu, optional

Yuzu Jelly (Optional)

  • 60-70 g Yuzu cha (yuzu marmalade / yuzu tea)
  • 40 ml Water (to dilute the jam)
  • 3 g Powdered gelatin
  • 25 ml Cold water (for blooming gelatin)

Instructions
 

Graham Cracker Crust

  • Crush the crackers
    Place the crackers in a sturdy zip-top bag. Use a rolling pin or side of a glass or mug to crush them into fine crumbs.
  • Mix with melted butter
    Transfer the crumbs to a bowl. Pour over the melted butter and mix until the crumbs are evenly moistened and look like wet sand.
  • Add to the pan
    Pour the crumb mixture into the prepared springform pan.
  • Press firmly
    Use the bottom of a glass or measuring cup to press the crumbs firmly and evenly across the base of the pan.
  • Chill crust
    Once pressed, place the crust in the refrigerator for 15–20 minutes to help it set before adding the cheesecake filling. This step helps prevent a crumbly base.

Make the Cheesecake Filling

  • Soften the dairy
    Place the cream cheese and sour cream in a mixing bowl. Using a rubber spatula, press and mix until completely smooth and free of lumps.
  • Add the sugar
    Add the sugar. Switch to a whisk and mix until the sugar is fully incorporated and the mixture looks creamy and uniform.
  • Add the egg yolks
    Add the egg yolks and whisk gently until just combined. Avoid overmixing at this stage.
  • Add cream and yuzu
    Pour in the heavy cream and yuzu juice. Whisk until smooth and silky, stopping as soon as everything is evenly blended.
  • Sift the flour
    Sift the cake flour over the cheesecake mixture. Use a spatula or whisk to gently fold it in until smooth and fully incorporated. This helps keep the cheesecake light and lump-free.
  • Add yuzu zest
    If using, grate the yuzu peel and gently fold it into the batter. This adds a fragrant citrus lift without overpowering the cheesecake.
  • Pour over the crust
    Carefully transfer the cheesecake batter on top of the chilled crust.
  • Smooth the top
    Use a spatula to even out the surface. Make sure the filling is level to help the cheesecake bake evenly and look beautiful once set.

Baking and Cooling

  • Bake in the oven
    Bake in the oven at 340°F (170°C) for 40-50 min.
    To check doneness, gently shake the pan. The edges should be firm, while the center should jiggle slightly, like soft custard.
    You can also insert a toothpick near the center. It should come out mostly clean, with a few moist crumbs but no raw batter.
  • Cool
    Remove from the oven and let the cheesecake cool on the countertop until it is no longer warm to the touch. This gradual cooling helps prevent cracks.
  • Refrigerate
    Cover with plastic wrap or foil and refrigerate for at least 3 hours, ideally overnight, to fully set and develop flavor.

Make Yuzu Jelly (optional)

  • *If skipping the jelly, chill the cheesecake fully and serve as is. It’s delicious on its own.
  • Bloom the gelatin
    Place the powdered gelatin in a small heatproof bowl. Pour over the cold water and let it sit for 5 minutes to bloom. This ensures a smooth, lump-free jelly.
  • Warm the yuzu mixture
    In a small saucepan, combine the yuzu cha (yuzu marmalade or yuzu tea) and the water for diluting. Heat gently over low heat, stirring until the mixture is smooth and the marmalade has fully dissolved.
  • Dissolve the gelatin
    Add the bloomed gelatin to the warm yuzu mixture. Stir until completely dissolved. Do not overheat or boil.
  • Pour over the cheesecake
    Carefully pour the jelly evenly over the chilled cheesecake. Tilt the pan slightly if needed to cover the edges.
  • Chill until set
    Return the cheesecake to the refrigerator and chill for at least 2–3 hours, or until the jelly layer is fully set. Overnight chilling will give the best texture and flavor.

Notes

  • Yuzu flavor is subtle: This cheesecake is intentionally light and delicate. Yuzu adds a soft brightness that lifts the creaminess without sharp tang. If you’re expecting a bold lemon-like punch, this dessert is refined and gentle by design.
  • Yuzu jelly topping is optional: The glossy yuzu jelly adds an elegant finish and extra citrus aroma, but the cheesecake is delicious on its own. If skipping the jelly, chill the cheesecake fully and serve as is.
  • Use bottled yuzu juice: Bottled yuzu juice works beautifully and is the most practical option outside Japan. Look for 100% yuzu juice with no added vinegar or sweeteners.
  • Yuzu zest is optional: Zest adds a mild aromatic note, not acidity. Skip it if unavailable, and avoid substituting lemon zest, which will overpower the yuzu.
  • Cake flour matters: Cake flour keeps the cheesecake tender and light. If substituting all-purpose flour, reduce the amount slightly to avoid a dense texture.
  • Avoid overmixing: Mix gently, especially after adding the egg yolks. Overmixing can introduce air and cause cracks or a heavier texture.
  • Oven temperature tip: Bake at 170°C (340°F). If your oven runs hot, reduce to 160°C (320°F) for a smoother, creamier set.
  • Best texture after chilling: Chill for at least 3 hours, ideally overnight. The flavor mellows and the texture becomes perfectly creamy once fully set.
Keyword citron, citrus, dessert, easy, Japanese, yuja, yuzu
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