Yuzu Cheesecake 🍋

Ingredients

• 200g digestive biscuits, crushed
• 100g butter, melted
• 500g cream cheese, room temp
• 150g sugar
• 3 eggs
• 200ml sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 3 tbsp yuzu juice
• Zest of 2 yuzu
• 100ml yuzu juice (for the glaze)
• 2 tbsp sugar (for the glaze)
• Candied yuzu zest, to decorate

How to make it

1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
2. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch, the 3 tbsp yuzu juice and the zest of 2 yuzu until smooth.
3. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
4. Simmer the 100ml yuzu juice with the 2 tbsp sugar until glossy, cool slightly and pour over the cheesecake.
5. Top with candied yuzu zest, slice and serve.