Yuzu Cheesecake

Featured in the Honolulu Star-Advertiser on August 22, 2018.



Yuzu Cheesecake

  • 8 ounces whipped cream cheese
  • 4 ounces mascarpone cheese
  • 4 ounces sour cream
  • 3 large eggs, beaten
  • 1/2 cup granulated sugar
  • 1/4 cup yuzu juice
  • 2 yuzu, zest of
  • 1 ready-made graham cracker pie crust


  1. Heat oven to 325°F.
  2. Place rack in middle position.
  3. In a medium bowl, mix cream cheese, mascarpone, and sour cream.
  4. Stir in eggs, sugar, yuzu juice, and yuzu zest.
  5. Use an electric mixer to get the mixture as smooth as possible.
  6. Pour mixture into prepared pie crust.
  7. The mixture should reach to the top.
  8. Put pie in oven for 60 minutes.
  9. Take pie out of oven and cool 30 minutes to an hour.
  10. Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
  11. Refrigerate pie for at least 8 hours.

Serves 8.

Approximate Nutrient Analysis per slice:
440 calories, 32 g fat, 17 g saturated fat, 140 mg cholesterol, 250 mg sodium, 31 g carbohydrate, 1 g fiber, 21 g sugar, 8 g protein


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