Yuja Basque Cheesecake (Korean Citrus Burnt Cheesecake)
Quick answer
- Total time
- 47 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cream cheese batter is infused with yuja marmalade and zest, then baked at very high heat until the surface blisters into a dark, almost burnt crust while the interior remains a barely set, spoonable cream.
Read more
The yuja - a Korean citrus prized for its intense fragrance - lifts the dense richness of the cream cheese with a bright, floral acidity that lingers on the palate. This citrus note distinguishes the cake from standard Basque cheesecake, which relies solely on dairy richness. Oven temperature must reach at least 230 degrees Celsius to achieve the rapid caramelization on the outside before the center has time to firm. Crumpled parchment lining the pan creates the characteristic wrinkled edges. After baking, the cake is cooled and then refrigerated, which gradually thickens the center from a flowing custard to a dense, mousse-like consistency. Served cold, each slice holds its shape on the plate while still feeling creamy and yielding on the fork.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 230 degrees Celsius and crumple parchment before lining the round pan higher than the rim.
The wrinkled paper helps form the rustic edges and protects the batter as it rises.
- 2Season
Soften 350 g cream cheese at room temperature, then beat in 95 g sugar by pressing and scraping the bowl.
Continue until no hard lumps remain, because small pieces will bake into a grainy texture.
- 3Prep
Add the 2 eggs one at a time, mixing fully after each addition.
Avoid whipping in too much air, and scrape the sides and bottom so the batter stays even and does not separate.
- 4Prep
Mix in 180 ml heavy cream and 60 g yuja marmalade on low speed.
Finely chop any peel pieces in the marmalade first so the citrus flavor spreads evenly instead of gathering in one area.
- 5Season
Sift in 10 g cake flour and 1 g salt, then mix only until the dry streaks disappear.
Stop as soon as the batter looks smooth, since overmixing can make the center heavy.
- 6Heat
Pour the batter into the lined pan and bake for 30-32 minutes until the top is deeply browned.
Remove while the center still jiggles slightly, cool at room temperature, then chill at least 4 hours before slicing.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Very high heat blisters a dark crust on Yuja Basque Cheesecake while the citron center stays spoonable.
- Finish cue
- Pour the batter into the lined pan and bake for 30-32 minutes until the top is deeply browned.
- Avoid this
- Avoid whipping in too much air, and scrape the sides and bottom so the batter stays even and does not separate.
- Storage and reheating
- After baking, the cake is cooled and then refrigerated, which gradually thickens the center from a flowing custard to a dense, mousse-like consistency.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
47min, 7 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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