In this sweet and tangy cheesecake, chef Roy Yamaguchi brings his signature combination of Asian flavors and classic preparations to dessert. This yuzu cheesecake is the perfect ending to any Blue Apron x Roy Yamaguchi dinner.
- 3 lbs cream cheese (room temperature)
- 3 whole eggs
- 5 cups sour cream
- ½ cup heavy cream
- 1 Tbsp vanilla extract
- 1 ½ cups granulated sugar
- ¾ cup cornstarch
Sprinkle Shortbread Cookie
- 4 cups flour
- 4 cups powdered sugar
- 1 tsp kosher salt
- 30oz unsalted butter, melted
- 1 pint rainbow sprinkles
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup yuzu juice
- 4 Tbsps unsalted butter, cut into cubes
1. Make the yuzu cheesecake filling: using a stand mixer fitted with the paddle attachment, combine the eggs, heavy cream, sour cream and vanilla.
2. Combine and sift together the sugar and cornstarch on a piece of parchment paper.
3. Starting on low speed, mix the cream cheese, gradually increase to medium-low speed. Mix until very smooth, scraping the sides of the bowl as needed.
5. Add the sugar cornstarch mixture, and mix until incorporated; scarpe down the sides of the bowl.
7. Add the egg mixture, and mix until fully incorporated. Transfer to a container and set aside.
Sprinkle Shortbread Cookie
1. Preheat the oven to 325°F. In a large bowl, combine the melted butter and sugar. Using a hand mixer, cream together until light and fluffy.
2. Add the remaining ingredients and mix with your hands until a dough forms.
3. Divide the dough into 1lb portions and roll into roulades on sheets of parchment paper. Chill in the refrigerator until firm.
4. Bake for 8 minutes, or until lightly golden. Set aside to cool.
1. Fill a medium sauce pot with 1” of water; bring to a boil.
2. In a medium size heat proof mixing bowl, whisk together the egg yolks and sugar. Add the yuzu juice and whisk until smooth.
3. Place the mixing bowl over the double boiler and whisk until it reaches a pudding-like consistency, about 4-6 minutes.
4. Remove from heat and whisk in the cubed butter until fully incorporated. Transfer to a container with a lid and let set in the refrigerator for 2 to 4 hours, or until set.
Assembly & Baking
1. Preheat the oven to 275°F. Spray metal ring molds (2.5″ x 3″) with non-stick cooking spray. Line with parchment and spray again. Transfer to a sheet tray, making sure they are evenly spaced.
2. Crumble 2 to 3 tablespoons of the shortbread cookie into each ring, pressing so that it fills the base of the ring.
3. Add 1 tablespoon of the yuzu curd to each ring.
4. Bake for 14 to 17 minutes, or until set. Let cool completely. Lower the oven to 250°F.
5. Add the cheesecake filling to the molds, leaving about ⅓” of space at the top.
6. Top with about 1 tablespoon of the yuzu curd.
7. Bake for 35 to 40 minutes, or until firm with a slight jiggle in the center. Let cool to room temperature for at least 1 hour. Refrigerate for at least 2-3 hours before serving.
1. Remove the cooled cheesecakes from the refrigerator. Run a paring knife along the inside of the ring mold between the parchment paper and the ring mold. Push from the bottom to release the cheesecake from the ring mold. Remove and discard the parchment paper.
2. Spread some of the yuzu curd in a circular design off center on the plate. Place the cheesecake in the center of the plate on top of the yuzu curd. Repeat with the remaining cheesecakes.
3. Sprinkle the reserved crushed sprinkle cookies on top of the cheesecakes. Enjoy!