Yuja Basque Cheesecake (Korean Citrus Burnt Cheesecake)
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. 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.
Adjust Servings
Instructions
- 1
Preheat oven to 230C and line a round pan with tall parchment.
- 2
Mix room-temperature cream cheese and sugar until smooth.
- 3
Add eggs one at a time, whisking smooth.
- 4
Stir in heavy cream and yuja marmalade.
- 5
Sift in flour and salt, then mix to finish batter.
- 6
Pour into pan and bake 30-32 minutes until deeply browned, then cool.
- 7
Chill at least 4 hours before slicing.
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