Baked Yuzu Cheesecake with Citrus Glaze
A delicate baked cheesecake infused with fragrant yuzu citrus, topped with a shiny yuzu glaze that brightens every bite. This japanese-inspired desserts ready in about 75 minutes layers (450 g), softened cream cheese, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz (450 g), softened cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup yuzu juice
- 2 tbsp all-purpose flour
- 3 tbsp, melted butter
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 3 tbsp yuzu marmalade
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 325°F (160°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 3 tbsp melted butter, and 1/4 cup powdered sugar. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth and creamy using an electric mixer on medium speed.
- Step 3: Add 3 large eggs one at a time, beating well after each addition. Mix in 1/2 cup heavy cream, 1/4 cup yuzu juice, and 2 tbsp all-purpose flour until the batter is smooth and homogenous.
- Step 4: Pour the batter over the crust in the springform pan and bake for 50-55 minutes, until the edges are set but the center still slightly jiggles.
- Step 5: Remove from the oven and let cool to room temperature. Warm 3 tbsp yuzu marmalade slightly and brush it evenly over the top of the cheesecake for a glossy citrus glaze. Refrigerate for at least 4 hours before serving.
Frequently asked questions
How long does Baked Yuzu Cheesecake with Citrus Glaze take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Yuzu Cheesecake with Citrus Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Yuzu Cheesecake with Citrus Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Yuzu Cheesecake with Citrus Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Yuzu Cheesecake with Citrus Glaze?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
