Yuzu Cheesecake or Yuzu Soufflé

Malzemeler

• 1200g cream cheese, softened
• 23 tbsp yuzu juice (fresh or bottled)
• 31 tsp yuzu zest
• 43 large eggs, separated
• 5100g caster sugar
• 6150ml heavy cream
• 71 tsp vanilla extract
• 8100g digestive biscuits, crushed
• 950g unsalted butter, melted
• 10Pinch of salt

Talimatlar

1. 1Preheat oven to 160°C (320°F). Mix crushed biscuits with melted butter and press into a lined springform tin. Refrigerate for 20 minutes.
2. 2Beat cream cheese until smooth. Add yuzu juice, yuzu zest, vanilla, and half the sugar. Mix well.
3. 3Whisk egg yolks into the cream cheese mixture one at a time. Fold in the heavy cream.
4. 4In a separate bowl, whisk egg whites with salt until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
5. 5Gently fold the meringue into the cream cheese mixture in three additions to keep it airy.
6. 6Pour over the biscuit base. Bake in a water bath for 50–60 minutes until just set with a slight wobble.
7. 7Cool in oven with door ajar for 30 minutes. Refrigerate for at least 4 hours before serving.
8. 8Serve chilled, garnished with yuzu zest and a light dusting of icing sugar.