Baby Yuzu Cheesecake

Updated: Jun 19, 2018

Serves 6


  • Crust

  • Graham crackers 2.5 oz (71g)

  • Unsalted butter 2 tbsp (28g), melted

  • Cheesecake

  • Cream cheese 8 oz (227g)

  • Sour cream ¼ cup (60ml)

  • Granulated sugar ¼ cup (50g)

  • Egg 1

  • Vanilla extract ¼ tsp

  • Yuzu marmalade

  • Candied yuzu peel optional



  1. Put the graham crackers in a ziploc bag and crush them into fine crumbs.

  2. Pour the crumbs into a bowl and pour the melted butter in. Mix butter and crumbs till combined.

  3. Line muffin pan with paper liners, and press a heaped tablespoon of the crumb mixture into each paper liner.


  1. Preheat the oven to 302°F (150°C).

  2. Put the cream cheese and sour cream into a bowl and beat until combined. Once there are no lumps, add sugar and continue to mix.

  3. Add egg and vanilla extract, and mix.

  4. Scoop the batter evenly over the crust and bake for about 20 minutes. The centers of the cheesecake should still be a little wobbly.

  5. Let the cheesecakes cool in the pan for awhile before moving them to a wire rack to cool completely.

  6. Chill the cheesecakes in the refrigerator for at least 30 minutes.

  7. Top each cheesecake with desired amount of yuzu marmalade and candied yuzu peel.