焼かずに濃厚！柚子チーズケーキ【字幕】No Bake Yuzu Cheesecake from Scratch (Sub) No oven needed!

焼かずに濃厚！柚子チーズケーキ【字幕】No Bake Yuzu Cheesecake from Scratch (Sub) No oven needed!

Hello, how is your winter? I am enjoying mine thanks to all the citrus this season. Especially yuzu! Yuzu is magical Every part of it can be used. it is especially good in cheesecake Please clean your yuzu well. There might be dark sooty mold, but this is harmless. It will be boiled later too, so don’t worry Peel the yellow part. The white part is a bit bitter so try not to use it. Please weigh the skin, flesh, and juice! This will determine the amount of sugar used. The seeds add pectin to the jam, so it is essential. Do not discard it. You can throw these away Again, please weigh your skin, flesh, and juice 🙂 You can use sugar from the tart pie weights if you have extra! Please boil your yuzu skin 3 times for 3 min each. This will remove the bitterness Also, please clean your pot each time I added a bit of water (20g/1.5 Tbsp) too to prevent burning. It isn’t necessary so you can eyeball it Please don’t exceed this cooking time because the jam will lose texture I ended up using two tea bags since there were too many seeds. Add to a sterilized jar If using store-bought biscuits, use 40g of butter. They have less butter than homemade, so they need more. I used homemade biscuits, which have a lot of butter. So I used 30g of butter Yuzu #5! You don’t need the seeds here, but you can save them for future use At this stage, it is mostly adding all of the ingredients together. I recommend adding them all one at a time to fully incorporate each ingredient My homemade plain yogurt 🙂 Store-bought is ok too! This is the bloomed gelatin from earlier! Microwave for 20s before adding Push down the cheese with a spatula using a mixing motion to try and prevent air bubbles! Level with an offset spatula Please cool. It will melt your cheesecake if not cooled. It should take about 10 min Remove large pieces to make for easier slicing! Even out the jam using an offset spatula. This will make it look beautiful Try to warm the bottom with your hands or a hot towel to remove it Then warm the sides with hot towels You may find that sliding out will be hard, but if you cut the “seal” made by the gelatin, it will be easier Serve with yuzu tea, which is yuzu jam with hot water Thank you very much for watching! Stick around for more winter recipes. Christmas is coming up!

Hello everyone! It’s Oishii Munch and I present to you my no bake yuzu cheesecake! Yuzu is a citrus fruit famous in Japan that is often used in winter cooking as well as in hot springs. Every part of this fruit can be used- the skin, the flesh, the juice and even the seeds! What is magical about the seeds is that it contains pectin, a chemical which is used for coagulation in jam making. The indulgent cheese is balanced by the bright notes from the yuzu juice and yogurt as well as the natural bitterness of the yuzu skin and white wine. It is such a sophisticated flavor and is surprisingly easy to make!
#yuzu #cheesecake #nobake

00:26 Yuzu Jam
04:21 Crust
05:07 Cheese Layer
07:45 Yuzu White Wine Jelly

Please follow me via the links below:
Instagram: https://instagram.com/oishii.munch
Threads: @oishii.munch@threads.net
TikTok: tiktok.com/@oishii.munch

Recipe:

***Total yuzu needed is at least SIX yuzu.
4 for the yuzu jam
1 for the cheese layer
1 for the jelly layer

Jam Ingredients:
4 yuzu
70% of the flesh, skin, and juice weight in sugar
20g water (optional)

My total measurements:
Yuzu skin- 152g
Yuzu flesh- 101g
Yuzu juice- 142g
Sugar- 276g
Yuzu seeds from all of the fruits encased in one or two tea bags

Yuzu Jam Method:
-Cleaning and mise en place
1. Wash and scrub away any dirt or sooty mold (this is harmless, just scrub and boil away) with a clean scrubber.
2. Peel the skin off the yuzu carefully. Try not to get the white part if your yuzu has thick skin as it is too bitter. You can slice it off if you peeled too deeply.
3. Julienne the yuzu skin. Make them about 2-3 cm (1.5 inch) lengthwise.
4. Weigh the skin.
4. Prepare the other parts. Juice each yuzu and strain out the seeds. Weigh the juice. *Be sure to keep the seeds and set aside.
5. Scoop out the flesh from every fruit and weigh.
6. Calculate the amount of sugar by adding the weight of the yuzu skin, juice, and flesh. Multiply the sum by 0.7 and this is the amount of sugar to use.

-Removing the bitterness
1. Boil the skins for 3 minutes in water, drain the skins, then clean the pots and strainers you used. Repeat this process 3 times to remove the bitterness. *Each time, the water from boiling runs a bit less yellow.
2. After boiling, add the skins, the juice, the flesh, the sugar, and the seeds in a tea bag all into one pot.
3. Boil for 8 min on high to medium heat. Remove scum off the top during the process.
4. After 8 min, simmer on low heat for 5 min. Please don’t cook any more than this or you will lose the texture of the yuzu.
5. Cool, then add to a sterilized jar.

Yuzu Cheesecake Ingredients:
15cm ring mold, serves 6-7 people.

Crust:
100g biscuits
*30-40g melted butter
*If using homemade biscuits, use 30 grams of butter as the butter used in homemade cookies may already add moisture.
*If using store-bought biscuits, use 40 grams of butter since the butter content tends to be lower.

Cheese layer:
8g gelatin
35g water
200g cream cheese
50g sugar
200ml heavy cream
70g yogurt
2 Tbsp (36g) yuzu juice

Yuzu jelly:
2g gelatin
20g water
55g white wine
2 Tbsp (36g) yuzu juice
3 Tbsp (63g) yuzu jam

Method:
1. Crush the biscuits into fine crumbs. You can do this in a ziplock bag or food processor.
2. Add the melted butter and mix in a bag or a bowl.
3. Pour into a ring mold and press down using a flat jar.
4. Refrigerate for at least 30 min.
5. While it is refrigerating, prepare your cheese layer. First, 8g bloom gelatin in 35g water.
6. Soften cream cheese in a bowl with a rubber spatula until smooth.
7. Add sugar and fully incorporate with cream cheese using the spatula.
8. Add heavy cream. Use the spatula to “release” the cream cheese stuck to the edges of the bowl, then use a whisk to fully mix the cream cheese mixture with the cream.
9. Add the yogurt and whisk.
10. Add the yuzu juice and whisk.
11. Microwave the bloomed gelatin for 20 seconds.
12. Whisk into the cheese mixture.
13. Pour into the ring mold with the crust inside of it.
14. Level out the cream cheese and try to “push it down” with the rubber spatula using a mixing motion. This can help reduce the amount of bubbles that could form as it sets. You can also tap it down to release air bubbles.
15. Make it flat on top with an offset spatula.
15. Refrigerate for 30 minutes before adding the yuzu jelly.
16. To make the yuzu jelly, bloom your gelatin and water.
17. Add the white wine, yuzu juice, bloomed gelatin, and yuzu jam into a pot and simmer until gelatin has melted.
18. Cool until it is cool to touch.
19. Pour on top of the refrigerated cheese layer and level out with an offset spatula.
20. Refrigerate for at least 3 hours.
21. When completely set, release from the ring mold using an offset spatula to “release” the jelly from its seal on the metal mold. Push it or make a small incision to help push it out.
22. Heat the sides of the ring mold with hot towels.
23. Slowly pull it up.
24. Slice and serve with mint garnish and some yuzu tea!