yuzu cheese cake
they also bought a nice yuzu cheese cake from cat & the fiddle..
yuzu cheese cake
yuzu cheese cake
cat & the fiddle’s yuzu cheese cake was very nice with distinct yuzu flavours but not really that much different, so i thought i should be able to make one quite easily.
gold citron tea yuzu jam
gold citron tea yuzu jam
the main ingredient missing was yuzu, so i went to phoon huat & got a bottle of citron tea yuzu jam (which looks much like orange marmalade but with yuzu flavours), about 580g costing S$7.95
yuzu cheese cake
i varied my tofu cheese cake recipe, dropping the tofu & increasing the yogurt. i added 2.5heap tbsp of the yuzu jam, and reduced sugar from 4.5tbsp to 2 tbsp. it’s a bit of a experimentation, basically to taste as i blend.
the result was a pretty good yuzu cheese cake, tangy, light & refreshing.
c.h.e.f andy
Ingredients:
- 105g digestive biscuits (7 pieces)
- 60g melted butter – i used unsalted
- 250g cream cheese (cut to 2cm pieces)
- 280g plain yogurt (2x140ml yogurt cups)
- 100ml whipping cream
- 30g Sugar
- 40ml yuzu jam (to taste)
- 2 tbsp Lemon Juice
- 3 tsp gelatin powder (15g)
- 50ml warm water
Directions:
- put a wax paper over the bottom then tighten the springform cake pan & ensure bottom is smooth.
- put digestive biscuits in ziploc bag & break & roll to powder. melt butter in microwave (40sec) & add to biscuits. mix well then empty into cake pan. spread evenly to form an uniform flat base. put in fridge.
- add plain yogurt, cream cheese, whipping cream, yuzu jam, lemon juice & sugar to a blender, pulse & blend
- add 3 tsp gelatin powder to 50ml hot water & stir to dissolve completely (i heat another 30sec in microwave to help dissolve). add to blender & blend.
- empty into the cake pan & place in fridge for 4hrs. when serving release the springform & remove from the bottom. voila!
c.h.e.f 