No-Bake Yuzu Cheesecake: A Refreshing Delight
Preparing the Crust
To start, you'll need to prepare the crust. Gather your ingredients: graham crackers, sugar, and melted butter. Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
Combine the crumbs with sugar and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even layer. Place the pan in the refrigerator to let the crust set while you prepare the filling.
Making the Yuzu Cheesecake Filling
The star of this dessert is the yuzu, a citrus fruit that brings a unique tangy flavor. For the filling, you'll need cream cheese, sugar, yuzu juice, yuzu zest, heavy cream, and gelatin. Start by beating the cream cheese and sugar together in a large bowl until smooth and creamy. Add the yuzu juice and zest, continuing to mix until well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, ensuring it's fully incorporated. To stabilize the filling, dissolve gelatin in a small amount of warm water and let it cool slightly before adding it to the mixture. Mix everything thoroughly to ensure the gelatin is evenly distributed. Pour the filling over the chilled crust, spreading it evenly with a spatula. Refrigerate the cheesecake for at least four hours, or until it's firm and set.
