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Japanese Yuzu Cheesecake Recipe

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★★★★★

4.9 from 103 reviews

Japanese cheesecake, also known as chizu keki, is a light and fluffy cheesecake with a delicate texture and subtle citrusy flavor from yuzu juice. This recipe uses a water bath baking technique to create a moist, jiggly cake topped with fresh berries and mint, perfect for an elegant dessert.

Ingredients

Scale

Cheesecake Batter

  • 250g soft cheese, at room temperature
  • 35g unsalted butter, at room temperature
  • 60ml milk
  • 3 eggs, separated
  • 2 tbsp yuzu juice
  • 20g cornflour, sifted
  • 15g plain flour, sifted
  • 75g golden caster sugar

Decoration

  • Strawberries
  • Blueberries
  • A few mint leaves

Instructions

  1. Prepare Oven and Tin: Heat the oven to 200C/180C fan/gas mark 6. Line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin with foil to make it watertight for the water bath.
  2. Melt Cheese Mixture: Fill a small heatproof bowl or pan with just-boiled water. Place the soft cheese, butter, and milk in a large heatproof bowl and set it over the pan of hot water. Leave for a few minutes for the butter to melt, then stir with a spatula until smooth and fully melted. Remove from heat.
  3. Mix Egg Yolks and Flour: Add the egg yolks and yuzu juice to the cheese mixture, then gently mix in the sifted cornflour and plain flour until just combined. Strain the batter through a sieve into another bowl to ensure smoothness. Chill in the fridge while preparing the meringue.
  4. Make Meringue: In a clean bowl, whisk the egg whites gradually adding the sugar until soft peaks form, being careful not to over-whisk.
  5. Combine Meringue with Batter: Stir one-third of the meringue into the cheese mixture to loosen it. Then gently fold in the remaining two-thirds in two batches, making a light and airy batter.
  6. Prepare Water Bath and Bake: Pour the batter into the prepared cake tin. Place the cake tin inside a medium roasting tin and fill the roasting tin halfway with just-boiled water to create a water bath. Bake at 200C/180C fan/gas 6 for 20 minutes.
  7. Reduce Temperature and Continue Baking: Reduce the oven temperature to 110C/90C fan/gas mark ¼. Bake for an additional 1 hour or until the top is golden brown.
  8. Cool Cake Properly: Remove the cake from the oven and lift the cake tin out of the water bath immediately. Carefully remove the foil and leave the cheesecake to cool in the tin. This helps prevent the sponge from shrinking.
  9. Decorate and Serve: Once cooled, decorate the cheesecake with strawberries, blueberries, and a few mint leaves. The cheesecake can be covered and chilled for up to five days.

Notes

  • Make sure all ingredients are at room temperature to ensure smooth mixing.
  • Use a water bath to keep the cheesecake moist and prevent cracking.
  • Be gentle when folding in the meringue to maintain the airy texture.
  • Remove the cheesecake from the water bath immediately after baking to avoid the cake shrinking.
  • Chill the cake thoroughly before serving for best texture and flavor.

Keywords: Japanese cheesecake, chizu keki, yuzu cheesecake, fluffy cheesecake, water bath cheesecake, Japanese dessert

Find it online: https://kitchenbynora.com/japanese-yuzu-cheesecake-recipe/