Description
A delightful cheesecake that balances rich cream cheese with earthy matcha and tangy yuzu, creating a refreshing dessert experience.
Ingredients
Scale
- 16 ounces cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon yuzu juice
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- Sea salt to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a springform pan with parchment paper.
- In a large mixing bowl, beat the cream cheese and granulated sugar until creamy and free of lumps.
- Add eggs one at a time, mixing on low speed until incorporated.
- Slowly blend in the heavy cream, yuzu juice, matcha powder, and vanilla extract, scraping down the sides to combine.
- Pour the mixture into the prepared pan and gently tap to release air bubbles.
- Bake for 35-40 minutes, until the center has a slight jiggle.
- Let it cool to room temperature, then chill in the fridge for at least four hours or overnight.
- Dust with powdered sugar or garnish with yuzu zest before slicing.
Notes
Avoid overmixing to prevent cracks. Chill the cheesecake for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, matcha, yuzu, dessert, Japanese, baking