Ingredients
Serves 4-8- Crust:
- 4 oz unsalted butter (melted)
- 2 cups graham cracker crumbs
- ¼ cup white sugar
- Pinch of kosher salt
- Filling:
- 2 lb of Philadelphia cream cheese (softened)
- 1½ cups white sugar
- 3 tbsp 100% Yuzu Juice
- 1 tsp vanilla extract
- Pinch of kosher salt
- 4 large eggs
- 1 egg yolk
- Sour Cream Topping:
- 1½ cups sour cream
- ¼ cup white sugar
- 1 tsp yuzu juice
- 1 tsp vanilla extract
Instructions
Stir together melted butter, graham cracker, sugar and a pinch of salt.
Lightly press onto the bottom and sides of an 10” springform pan.
Using the paddle attachments of a stand mixer, whip the cream cheese on high for approximately 5 minutes or until very light and fluffy.
Add the sugar and continue to beat for a few more minutes.
Add the 3 tbsp yuzu juice, 1 tsp vanilla extract, pinch of salt and mix to incorporate.
Add the eggs one at a time, incorporating after each addition. You may add the additional egg yolk with the last whole egg.
Pour cheesecake batter into the graham cracker lined 10” springform pan and bake at 350 degrees for 45-55 minutes depending on your oven.
Check it at the 40-minute mark and make sure that the sides aren’t cracking. The cheesecake should be well set at 50-55 minutes.
Remove from the oven and set on the counter to cool for 5-10 minutes while you prepare the sour cream topping.
Stir together sour cream with remaining yuzu juice, sugar and vanilla extract.
Lightly spoon onto the baked cheesecake and smooth evenly over the top with an offset mini spatula.
Leave on the counter for 10 minutes and then put into the refrigerator overnight.
