Yuja Basque Cheesecake (Korean Citrus Burnt Cheesecake)
Quick answer
- Active time
- 47 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A Basque cheesecake with its top scorched nearly black, and yuja-cheong (Korean citron preserve) stirred in so a citrus note follows the rich cream cheese.
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Crumpled parchment set higher than the pan leaves its creases pressed into the sides.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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