cream cheese, 200 grams (about 7 oz )
plain yogurt, 160 cc (about 5.5 oz)
fresh eggs, 2
granulated white sugar, 2/3 cup
flour, 3 Tablespoons
sugared yuzu peel, 100 grams (about 3.5 oz)
orange liqueur, 1 teaspoon
whipped cream for garnish (optional)
freeze-dried yuzu zest for garnish (optional)
The photo below shows the two commercial yuzu products I used this time. The silver package on the left contains the freeze-dried bits of yuzu peel. The clear package on the right used to contain the sugared sticks of yuzu peel, but I used them up for the recipe before I took the photo. There are probably other yuzu products that will serve as substitutes.
Put the first 7 ingredients (everything except the pie crust and garnishes) into a blender and whirl for about two minutes. Pour mixture into a blind-baked pastry crust or a cookie crust. Bake in a preheated 170 C (325 F) degree oven for 50 minutes. I usually place the cheesecake pan over (not in) a different pan of hot water. This seems to help protect the delicate flavor of the cheesecake. When the cheesecake is done, remove it from the oven and let it sit until it cools to room temp. Then cover it and put in the refrigerator for a few hours or overnight. If you like, spread it with whipped cream before slicing and sprinkle each slice with a pinch of yuzu zest.
It is incredibly fragrant and flavorful!
Filed under: Dessert, Fruit | 1 Comment
Tags: cheesecake, citrus, heavy cream, Pie, yogurt, yuzu