Yuzu cheesecake with a glossy yuzu jelly topping is something special. This Japanese-style baked cheesecake is light, creamy, and finished with a delicate citrus tang. You can easily make it at home using bottled yuzu juice. No fresh yuzu required.
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People don’t just like cheesecake. They love it. Cheesecake is the kind of love that lights up faces.
I get it. Cheesecake got me through more than a few quiet weekends in Tokyo. When I didn’t have much to look forward to on a Friday night, I could always count on New York-style cheesecake waiting for me at Shinagawa Station. It never disappointed me. It never broke my heart.
Yuzu does something similar in a different way. It is bright, fragrant, and quietly uplifting. Sunshine in citrus form. Combine it with cheesecake, and something shifts. From my experience, it doesn’t just taste good. It lifts the mood in the room.
I’ll be honest. I could have eaten this entire cheesecake myself. But sharing it felt even better. I was proud of it, and for the first time in a long while, I felt completely confident that everyone I served it to would enjoy it.
One colleague summed it up perfectly in an email:
“Thank you for making Monday mornings better.”
That is the power of this yuzu cheesecake.
I developed this recipe with the help of a professional pastry chef in Tokyo (@a______y.98). Asking an expert for guidance made all the difference, and the result turned out even better than I hoped.
Love and yuzu 🍋
Matt
If you love everything yuzu, you might also love my homemade recipes for yuzu tea, yuzu kosho, and yuzu dressing.
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Why You’ll Love This Yuzu Cheesecake
Here’s what makes this yuzu cheesecake special, and why it’s worth making.
Light and Creamy
Smooth and creamy with a gentle, stable set that never feels heavy.
Subtle Citrus Lift
Yuzu adds a soft brightness that balances the richness without sharp acidity.
Easy to Make at Home
No fresh yuzu needed. Bottled yuzu juice delivers beautiful flavor with minimal effort.
Glossy Finish (Optional)
The yuzu jelly topping adds a clean citrus sheen and an elegant finish, but the cheesecake is still delicious without it.
Made for Sharing
Comforting, memorable, and quietly special. This is the kind of dessert people ask for again.
What Is Yuzu?
Yuzu is a Japanese citrus known for its fragrant aroma and bright, complex flavor. It's less sharp than lemon and more aromatic than lime, with gentle notes of mandarin and grapefruit.
In Japan, yuzu is widely used in both savory dishes and sweets. Its floral citrus character helps balance richness, which is why it pairs especially well with creamy desserts like cheesecake.
Fresh vs Bottled Yuzu
In Japan, fresh yuzu is easy to find seasonally, especially in winter. Bottled yuzu juice is also common and used year-round in home cooking and baking.
Outside Japan, fresh yuzu can be very difficult to find. Bottled yuzu juice is the most practical and reliable option for home bakers. While the aroma is slightly softer than fresh fruit, the flavor holds up beautifully once baked.
Where to Buy Yuzu Juice
In the US
Look for bottled yuzu juice at Japanese or Asian markets such as Mitsuwa, Marukai, or H Mart. It’s also available online from brands like YUZUCO, Yakami Orchard, LAUSAC, and Yamasan.
In Japan
Bottled yuzu juice labeled 「ゆず果汁100%」 is widely available at supermarkets. Check the vinegar or condiment aisle at stores like Life or Tokyu Store.
Think of yuzu as citrus with elegance. It adds brightness without harsh acidity, making desserts feel lighter, more refined, and quietly memorable.
Ingredients for Yuzu Cheesecake
For the Graham Cracker Crust
- Graham crackers or plain digestive-style biscuits – 80 g
- Unsalted butter, melted – 25 g
For the Cheesecake Filling
- Cream cheese, softened – 200 g
- Granulated sugar – 60 g
- Egg yolks – 2
- Heavy cream – 100 g
- Sour cream – 100 g
- Yuzu juice – 15 g
- Cake flour (low-protein flour) – 45 g
- Yuzu zest (optional) – about ⅔ of a small yuzu
For the Yuzu Jelly Topping
- Yuzu cha (yuzu marmalade / yuzu tea) – 60–70 g (see my homemade recipe here)
- Water – 40 ml
- Powdered gelatin – 3 g
- Cold water (for blooming gelatin) – 25 ml
Ingredient Notes & Tips
Cream Cheese: Use full-fat and let it soften completely at room temperature for a smooth, lump-free filling.
Cake Flour: Keeps the cheesecake tender. Reduce slightly (about 1 Tbsp) if using all-purpose flour.
Yuzu Zest (optional): Adds a mild citrus note if you have fresh yuzu. Skip if unavailable; avoid substituting lemon.
Yuzu Cha (for jelly): A sweet yuzu marmalade commonly used for yuzu tea. Warm gently before adding gelatin. Start with 60 g and increase to 70 g if needed. The jelly should be slightly sweeter than the cheesecake.
Gelatin: Bloom in cold water, melt gently, and avoid boiling. Pour lukewarm (not hot) over the cheesecake to set.
Egg yolks: Using yolks only keeps the cheesecake rich and creamy without a soufflé-like rise.
How to Make Yuzu Cheesecake (Step by Step)
Note: Let cream cheese soften at room temperature. Keep eggs chilled until ready. Preheat oven to 170 °C (340 °F).
Tip: If your oven runs hot, reduce to 160 °C (320 °F).
Make the crust
1. Crush the crackers: Place in a zip-top bag. Use a rolling pin or glass to crush into fine crumbs.
2. Mix with butter: Transfer crumbs to a bowl. Add melted butter and mix until evenly moistened.
3. Add to pan: Pour crumb mixture into a prepared springform pan.
4. Press firmly: Use a glass or measuring cup to press crumbs evenly. Refrigerate 15–20 minutes before adding filling.
Make the filling
5. Soften the dairy: Place cream cheese and sour cream in a bowl. Press and stir until completely smooth and lump-free.
6. Add sugar: Mix with a whisk until creamy and uniform.
7. Add egg yolks: Whisk gently until just combined. Avoid overmixing to prevent cracks.
8. Add cream and yuzu: Whisk until smooth and fully combined.
9. Sift the flour: Fold in cake flour until smooth.
10. Add yuzu zest: Gently fold in yuzu zest (optional).
11. Pour over crust: Transfer batter onto chilled crust.
12. Smooth the top: Level with a spatula.
Make the Yuzu Jelly Topping
13. Bloom gelatin: Place powdered gelatin in a heatproof bowl. Add cold water. Let sit 5 minutes.
14. Warm yuzu mixture: Combine yuzu cha and water in a small saucepan. Heat gently (do not boil) until smooth. Taste and adjust sweetness.
15. Dissolve gelatin: Add bloomed gelatin to warm mixture. Stir until dissolved. Do not boil.
16. Pour over cheesecake: Pour the lukewarm jelly evenly over chilled cheesecake, tilting the pan or smoothing with a spatula.
17. Chill until set: Refrigerate 2–3 hours or overnight.
Storage and Make Ahead Tips
- Refrigerate: Keep the cheesecake in the fridge for 3–4 days, tightly covered.
- Freeze: Slice and wrap each piece tightly for freezing. Thaw in the fridge before serving.
- Make ahead: Perfect for holidays. Bake a day in advance, let it chill overnight, and add the yuzu jelly topping the next day.
Frequently Asked Questions
Yuzu cheesecake is light and creamy with a very mild, delicate citrus flavor. The yuzu adds a soft brightness that gently lifts the richness without being tangy or sharp like lemon.
Yuzu cheesecake is a Japanese-style cheesecake flavored with yuzu juice and zest. Baked versions, like this recipe, typically include cream cheese, eggs, sugar, sour cream, and cream. No-bake versions also exist and are usually lighter, relying entirely on chilling (not baking) to set.
Yuzu is a Japanese citrus with a bright, fragrant, and slightly floral flavor. It is less sharp than lemon and more aromatic than lime.
In Japan, it’s called chizu keki. Most shops also label other styles, like New York or Basque, to differentiate. Japanese cheesecakes are generally less sweet than Western versions.
More yuzu, more recipes you might also like
Did you try this yuzu cheesecake recipe? 🍋
I’d love to see where it landed. On your counter, mid-slice, or almost gone.
Tag @eyesandhour on Instagram, and if it made your day a little better, leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below.
Yuzu Cheesecake
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 butterTransfer 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 panPour the crumb mixture into the prepared springform pan.
- Press firmlyUse the bottom of a glass or measuring cup to press the crumbs firmly and evenly across the base of the pan.
- Chill crustOnce 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 dairyPlace 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 sugarAdd the sugar. Switch to a whisk and mix until the sugar is fully incorporated and the mixture looks creamy and uniform.
- Add the egg yolksAdd the egg yolks and whisk gently until just combined. Avoid overmixing at this stage.
- Add cream and yuzuPour in the heavy cream and yuzu juice. Whisk until smooth and silky, stopping as soon as everything is evenly blended.
- Sift the flourSift 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 zestIf 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 topUse 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 ovenBake 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.
- CoolRemove 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 gelatinPlace 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 mixtureIn 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 gelatinAdd the bloomed gelatin to the warm yuzu mixture. Stir until completely dissolved. Do not overheat or boil.
- Pour over the cheesecakeCarefully pour the jelly evenly over the chilled cheesecake. Tilt the pan slightly if needed to cover the edges.
- Chill until setReturn 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.
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