Yuzu Cheesecake
- 8 ounces whipped cream cheese
- 4 ounces mascarpone cheese
- 4 ounces sour cream
- 3 large eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup yuzu juice
- 2 yuzu, zest of
- 1 ready-made graham cracker pie crust
Yuzu Cheesecake
Featured in the Honolulu Star-Advertiser on August 22, 2018.
Ingredients:
Directions:
- Heat oven to 325°F.
- Place rack in middle position.
- In a medium bowl, mix cream cheese, mascarpone, and sour cream.
- Stir in eggs, sugar, yuzu juice, and yuzu zest.
- Use an electric mixer to get the mixture as smooth as possible.
- Pour mixture into prepared pie crust.
- The mixture should reach to the top.
- Put pie in oven for 60 minutes.
- Take pie out of oven and cool 30 minutes to an hour.
- Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
- Refrigerate pie for at least 8 hours.
Serves 8.
Approximate Nutrient Analysis per slice:
440 calories, 32 g fat, 17 g saturated fat, 140 mg cholesterol, 250 mg sodium, 31 g carbohydrate, 1 g fiber, 21 g sugar, 8 g protein
