Ingredients
For Cheesecake:
- 1 cup full fat cream cheese (8 oz - room temp)
- ⅓ cup sugar
- 1 tbsp corn starch
- ½ tsp vanilla extract
- 1 tbsp YUZUCO 100% Yuzu Juice
- 1 large egg
- room temp
- 7 tbsp heavy cream
- For Brûléed Top:
- ½ cup granulated sugar
- zest of 1 yuzu (optional)
Instructions
1
Preheat oven to 475°F
2
In a bowl, add cream cheese and beat with an electric mixer until creamy
3
Add sugar, corn starch, vanilla extract, and yuzu juice, and mix by hand until smooth
4
Add in egg and heavy cream and mix by hand until fully combined
5
(Optional) Strain the mixture through a sieve for an extra smooth texture
6
Line two mini Dutch ovens with parchment paper and divide the batter evenly
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
8
Cool completely and refrigerate overnight
9
When ready to serve, mix sugar and yuzu zest, sprinkle on top of the cheesecake, and torch until caramelized and golden
