Yuzu Cheesecake
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Yuzu Cheesecake

Yuzu Cheesecake

This creamy cheesecake has a blast of Yuzu flavor along with a Five Spice surprise in the crust.

Servings: 12 servings (1 serving = 1 piece)
Crust
INGREDIENT
WEIGHT
MEASURE
Nature Valley™ Granola - Oats 'n Honey Bulkpak Cereal (27111)
4.50 oz
1 1/4 cups
Butter, unsalted, melted
0.50 oz
1 Tbsp
Granulated sugar
2.50 oz
1/3 cup
Five spice, ground
1/8 tsp
Filling
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
6 oz
3/4 cup
Granulated sugar
2.50 oz
1/3 cup
Heavy cream
8 oz
1 cup
Eggs, large
4 oz
2 each
Sour cream
2 oz
1/4 cup
Yuzu juice
2 oz
1/4 cup
Egg yolk, large
1 oz
1 each
Crust
  1. Add granola to food processor and pulse until very finely ground.
  2. Combine granola crumbs, melted butter, sugar and Five spice in a bowl until evenly combined.
  3. Transfer to 8-inch x 2-inch cake pan that is generously coated with pan spray or butter and has parchment circle on the bottom.
  4. Spread crumbs across the bottom evenly and pressed down firmly; bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven - low fan*
325°F
5-6 minutes
Standard Oven
325°F
6-8 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Add softened cream cheese and sugar in a mixer fitted with a paddle attachment; mix on low speed until smooth, approx. 3 minutes.
  2. Add heavy cream, whole eggs, sour cream, Yuzu juice and egg yolk; mix on low speed for 30 seconds, stop mixer and scrape the bowl.
  3. Mix on medium speed for two minutes, then strain to obtain an ultra-smooth texture.
  4. Deposit Filling on top of cooled Crust.
  5. Place round pan in a 2-inch half hotel pan and place on oven rack; carefully pour hot water into the hotel pan until the water comes up 1/3 of the way of the cake pan being careful not to pour any water into the cake pan.
  6. Bake as directed until cheesecake is set; allow to cool in water bath for 1 hour then remove and allow to cool to room temperature.
  7. Cover and refrigerate at least 4 hours.
BAKE:
TEMP
TIME
Convection Oven
285°F
20-30 minutes
Standard Oven
325°F
50-60 minutes
Finishing
  1. Run a palette knife around the edge of the pan to ensure the cheesecake cake won’t stick.
  2. Unmold by dipping the pan into hot water, as you would a Jello mold; place a parchment circle on top and invert onto sheet pan or plate.
  3. Remove the crust parchment paper and flip back onto desired serving dish.
  4. Cut 12 portions using a hot knife, re-warming between each cut; serve as desired.

  • Serve with whipped cream and strawberries or your fruit of choice. Note nutrition information will change. Instead of refrigerating, the cheesecake can be frozen.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
250
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
100mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
16g
Protein
4g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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