desserts
Ingredients
Instructions
Step 1
Preheat oven to 475°F
Step 2
In a bowl, add cream cheese and beat with an electric mixer until creamy
Step 3
Add sugar, corn starch, vanilla extract, and yuzu juice, and mix by hand until smooth
Step 4
Add in egg and heavy cream and mix by hand until fully combined
Step 5
(Optional) Strain the mixture through a sieve for an extra smooth texture
Step 6
Line two mini Dutch ovens with parchment paper and divide the batter evenly
Step 7
Bake on the middle rack for 16–18 minutes until the tops are caramelized—the center should be slightly jiggly but will firm up overnight
Step 8
Cool completely and refrigerate overnight
Step 9
When ready to serve, mix sugar and yuzu zest, sprinkle on top of the cheesecake, and torch until caramelized and golden
