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yuzu-cheesecake-recipe

Yuzu Cheesecake

This vegan yuzu cheesecake is a delightful, tangy dessert that's perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • 0.5 cups Coconut oil, melted

Filling

  • 2 cups Cashews, soaked overnight
  • 1 cup Coconut cream
  • 0.5 cup Maple syrup
  • 0.5 cup Yuzu juice
  • 1 tablespoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a blender, combine the soaked cashews, coconut cream, maple syrup, yuzu juice, and vanilla extract. Blend until smooth.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Bake the cheesecake for 50 minutes, then let it cool to room temperature before refrigerating for at least 4 hours or overnight.
  7. Serve chilled and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Sodium: 150mg | Potassium: 300mg | Fiber: 3g | Sugar: 15g | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg

Keywords

Cheesecake, Vegan, Yuzu
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