Yuzu Cheesecake
- Ingredients:11
- Servings:12
- Calories per serving:250
Yuzu Cheesecake
- Ingredients:11
- Servings:12
- Calories per serving:250
This creamy cheesecake has a blast of Yuzu flavor along with a Five Spice surprise in the crust.
Ingredient
Crust
| Ingredient | Weight | Measure |
|---|---|---|
| Nature Valley™ Granola - Oats 'n Honey Bulkpak Cereal (27111) | 4.50 oz | 1 1/4 cups |
| Butter, unsalted, melted | 0.50 oz | 1 Tbsp |
| Granulated sugar | 2.50 oz | 1/3 cup |
| Five spice, ground | ---Value Not Available | 1/8 tsp |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Cream cheese, softened | 6 oz | 3/4 cup |
| Granulated sugar | 2.50 oz | 1/3 cup |
| Heavy cream | 8 oz | 1 cup |
| Eggs, large | 4 oz | 2 each |
| Sour cream | 2 oz | 1/4 cup |
| Yuzu juice | 2 oz | 1/4 cup |
| Egg yolk, large | 1 oz | 1 each |
Instructions
- Crust
Add granola to food processor and pulse until very finely ground.
Combine granola crumbs, melted butter, sugar and Five spice in a bowl until evenly combined.
Transfer to 8-inch x 2-inch cake pan that is generously coated with pan spray or butter and has a parchment circle on the bottom.
Spread crumbs across the bottom evenly and press down firmly; bake as directed below and allow to cool.
| Bake | Temp | Time |
|---|---|---|
Convection Oven, low fan* |
325°F |
5-6 minutes |
Standard Oven |
325°F |
6-8 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
- Filling
Add softened cream cheese and sugar in a mixer fitted with a paddle attachment; mix on low speed until smooth, approx. 3 minutes.
Add heavy cream, whole eggs, sour cream, Yuzu juice and egg yolk; mix on low speed for 30 seconds, stop mixer and scrape the bowl.
Mix on medium speed for two minutes, then strain to obtain an ultra-smooth texture.
Deposit Filling on top of cooled Crust.
Place round pan in a 2-inch half hotel pan and place on oven rack; carefully pour hot water into the hotel pan until the water comes up 1/3 of the way of the cake pan being careful not to pour any water into the cake pan.
Bake as directed until cheesecake is set; allow to cool in water bath for 1 hour then remove and allow to cool to room temperature.
Cover and refrigerate at least 4 hours.
| Bake | Temp | Time |
|---|---|---|
Convection Oven |
285°F |
20-30 minutes |
Standard Oven |
325°F |
50-60 minutes |
- Finishing
Run a palette knife around the edge of the pan to ensure the cheesecake cake won’t stick.
Unmold by dipping the pan into hot water, as you would a Jello mold; place a parchment circle on top and invert onto sheet pan or plate.
Remove the crust parchment paper and flip back onto desired serving dish.
Cut 12 portions using a hot knife, re-warming between each cut; serve as desired.
Recipe Tips
Serve with whipped cream and strawberries or your fruit of choice. Instead of refrigerating, the cheesecake can be frozen.
Nutrition Facts
- Calories250
- Total Fat17g
- Protein4g
- Total Carbohydrate21g
- Sugars16g
Servings: 12
Serving Size: 1 piece
Amount Per Serving Calories : 250
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 5g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 100mg | 34% |
| Sodium | 100mg | 4% |
| Total Carbohydrate | 21g | 7% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 16g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 2% |
| Potassium | 85mg | 2% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 8% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 3&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 0oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice1&½
