Yuzu Cheesecake

Submitted by Chef #1803327917

"This light cheesecake flavored with Japanese yuzu was a hit with my family. Hope it can be a hit with yours too! Yuzu fruit can be found in Japanese supermarkets; if they don't carry the fruit, then the markets usually carry the bottled juice of Yuzu. You can substitute the yuzu with lime, but it will be a very different pie. Since marscapone and sour cream usually come in 8 oz packages, you can double this recipe so that you don't have to measure out half of the marscapone/sour cream."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 1 Pies
• Serves: 8

ingredients

• 1 ready-made graham cracker pie crust
• 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
• 2 limes, zest of

directions

1. Preheat the oven to 325 degrees F. Place rack in middle position.
2. Mix cream cheese, marscarpone, and sour cream in a medium-sized bowl.
3. Stir in eggs, sugar, yuzu juice, and yuzu zest. Use an electric mixer to get the mixture as smooth as possible.
4. Pour mixture into prepared pie crust. The mixture should reach to the top; you might have a little batter left over.
5. Put the pie in the oven for 60 minutes.
6. Take the pie out of the oven and cool 30 minutes to an hour. Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
7. Refrigerate pie for at least 8 hours, and then enjoy!