Yuzu Cheesecake Recipe

▪ Ingredients：
whole egg 150g
honey 30g
sugar 50g
cake flour78g
unsalted butter 25g

cream cheese 140g
sugar 35g
honey 20g
unsweetened yogurt 80g
gelatin 4g
whipping cream 150g
yuzu juice 20g

▪ Mold size：
28×28cm

▪ Baking：
170°C/338°F 30min

▪ How to make：
1. First make honey sponge cake, stir whole egg, honey, sugar over hot water, about 38℃-40℃/100°F -104°F can be taken off, start to whip, whip until the batter drops will not immediately disappear state.
2. Add the flour through a sieve and mix until there is no dry powder, add the butter heated to 50℃/122°F and mix well.
3. Pour into molds and bake, cool after removing from the oven and set aside.
4. To make yuzu cheese, soak the gelatin in ice water and set aside, then mix the cream cheese softened at room temperature, add sugar and honey and continue to mix well.
5. Squeeze the soaked gelatin and melt it in the microwave, no more than 60℃/140°F , pour it into the cheese paste, add yogurt and mix well together.
6. Add the yuzu juice to the cheese batter and stir well.
7. Whip the whipping cream until it is smooth and thick, 5-6 minutes. Pour into the cheese batter, mix well, then put into a laminating bag, squeeze into a mold, smooth out, and refrigerate for at least four hours.
8. Take out the chilled yuzu cheesecake and unmold, you can use a hot towel on the mold to make it easier to unmold.

#cheesecake
#yuzucake
#cheesecakerecipes