Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 large eggs
- 2 tablespoons matcha powder
- 1 tablespoon yuzu zest
- 1/4 cup yuzu juice (or fresh lemon juice)
- Butter for greasing
- Parchment paper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a springform pan (8 or 9-inch) with butter and optionally line the bottom with parchment paper.
- Beat the cream cheese in a bowl until smooth (about 2-3 minutes).
- Gradually add sugar, mixing until glossy and smooth.
- Add eggs one at a time, ensuring full incorporation before adding the next.
- Pour in the heavy cream while mixing on low speed to avoid incorporating too much air.
- In a separate bowl, whisk together matcha powder and yuzu zest, then incorporate into the cream cheese mixture.
- Add yuzu juice and gently fold it in.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until the top is lightly browned, and the center jiggles slightly.
- Cool the cheesecake in the pan for at least 30 minutes then transfer to a wire rack to cool completely.
- Chill in the refrigerator for a minimum of four hours or overnight for best flavor.
Notes
Serve with a sprinkle of matcha or a drizzle of fruit coulis for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian