Yuzu and finger lime cheesecake
I prefer baked cheesecake because I like the pastry to be crisp and I find the texture of the cream much more interesting. The idea is to zest a citrus fruit into the cream to bring out its acidity and freshness. You can vary the recipe with different citrus fruits: yuzu, lime, kaffir lime...
Cheesecake is a very fresh cake, and the acidity of the citrus fruits will spice up the cream!
- 200 g cookies: speculoos, tea cookies, or homemade cookies. For my part, I made yuzu butter biscuits
- 125g salted butter
- 500g plain Philadelphia
- 12 cl 30% single cream
- 200g of sugar
- 5 eggs
- 2 yuzus / 2 limes etc : you can choose the citrus according to your taste
If you want to make a coulis : kalamansi jam, yuzu jam, etc. They go wonderfully with cheesecake!
Butter a mould and cover the base with parchment paper, an important step for unmoulding.
Crush the cookies into crumbs, then add the melted butter. Line the mold with the mixture. You can line the bottom and the edges, the dough must be evenly distributed.
Separate the yolks from the whites. Start by beating the sugar with the yolks until white. Then beat the egg whites until stiff. In a bowl, mix the Philadelphia, liquid cream, zest + juices and add the yolks. Gently add in the stiffly beaten egg whites.
Bake the cheesecake in the oven at 180° for 15 minutes, then turn the oven down to 150° for around 45 minutes. Don't hesitate to bake more if you're not sure. The cheesecake should be cooked through and golden brown.
Leave to cool at room temperature, and then let it chill for at least 3 hours.
Before serving, display the pearls of finger lime on top of your cooled cheesecake. They brings texture and their very subtle taste.
You can also prepare a coulis to glaze your cake. For that, dilute the jam with a little water and heat over a low heat for a few moments.
