Yuzu Cheesecake

Yuzu Curd

1. Combine eggs, sugar and yuzu juice in a stainless steel bowl. Whisk until the sugar has dissolved.

2. Add cream and continue whisking until well combined.

3. Place the bowl over a saucepan of gently simmering water and whisk continuously for approximately 10 minutes, or until the curd thickens and begins to bubble.

4. Remove from the heat and continue stirring for another 2 minutes.

5. Cover with plastic wrap directly touching the surface of the curd to prevent a skin from forming.

6. Refrigerate for 4 hours or until fully set.

7. Once set, transfer to a piping bag for assembly.

Biscuit Base

1. Combine biscuit crumbs and melted butter. Mix until a wet, sandy texture forms.

2. Press firmly into a tin or desired springform pan.

3. Refrigerate for 1 hour or until the butter has hardened and the base is firm.

Cheesecake Fill

1. Place water into the mixing bowl, followed by Mauri Fromage Cheesecake Mix.

2. Mix on slow speed for 1 minute, then scrape down the bowl.

3. Mix on high speed for 4 minutes, or until smooth and aerated.

Yuzu Syrup/Glaze (Optional)

1. Combine yuzu juice, sugar and glucose syrup in a saucepan.

2. Stir until dissolved, then heat to 80°C.

3. Allow to cool and thicken before use.

Assembly

1. Remove the biscuit base from the fridge.

2. Pipe the prepared cheesecake fill over the base and spread evenly with a palette knife or scraper.

3. Refrigerate for 4 hours or until the cheesecake layer is fully set.

4. Pipe a layer of fully-set yuzu curd over the cheesecake and smooth with a palette knife or scraper.

5. Refrigerate overnight to allow the cheesecake to fully set.

6. If using the optional yuzu syrup/glaze, remove the cheesecake from the fridge and pour or brush the glaze over the top before serving.