Ginger Cheesecakes With Yuzu Glaze
It is 1.35am here and I am wide awake….and I just half of one of these babies. For some of you it is the middle of the night, for others, mid-morning, or later somewhere somehow…so enjoy the pictures while I slowly slip into bed. Recipe later on today…
Looking at your comments I can tell that cheesecakes stimulate your appetites. I also feel the need to explain that I bake "constantly": sometimes for us or the neighbors, and a lot for special orders. I "rescued" the cheesecake in the picture from a larger order for a friend’s dinner party with her in-laws. I bake at odd times, whenever I get the chance, and I have a whole shelf of the fridge reserved for prep work full batters, baked sheet cakes, genoises, dacquoise, egg whites, creams and all the tralalas…There is no telling when Old Chef is going to call me or when stangers email me for cakes. My job at the gym is only part time so I can keep practicing my first job. This said back to the cheesecakes…
My friend C. has her in-laws visiting and they love cheesecakes and she loves mini-everything. She has a whole array of molds, pans, serving dishes ready to satisfy the most avid baker and yet, she hates anything that has to do with putting on an apron and spending time in the kitchen. She usually calls me to the rescue and I always love to oblige. A visit to her house is always a treat as she is the most perfect host, Martha has nothing on her, believe me, and I spend quite a bit of time admiring her designer’s eye an skills at the same time I deliver my baked goods.
Her requests for the cheesecake flavors were minimal: light an airy, no chocolate, maybe some citrus…needs to go well with vodka cocktails an margaritas….Hmmm…I think I can manage that!
I did not have to look deep into the pantry or the fridge for what I wanted the cheesecakes to be. While visiting Lisa a couple of weeks ago, I begged her to take me to Trader Joes (why we don’t have one here is beyond my understanding!) and picked up a jar of their ginger spread (like a thick ginger jam) as well as a jar of Yuzu marmelade.
After a successful first run with Yuzu curd, I knew C. would love a thin glaze of the marmelade on the cheesecakes. I made a couple of extras the day before her dinner so that we could try them out….you know…for safety purposes!!! Before I could get my spoon into one of them, she had already made her way through 3/4 of it, so I packed one up to share with B. later on. Well, later on was last night and he went to bed as soon as he got home from a music gig. I, on the other hand was all revved up from chatting with a friend….And why oh why was this cheesecake strategically positioned in the fridge that everytime I’d open the door for water, there it was, sending me subliminal messages. After a 30 minutes dance between my fork and the water, the fork won and I sat outside with half of it. Needless to say, I fell asleep like a baby!!!
Ginger Cheesecakes With Yuzu Glaze:
Makes 2 41/2 inch cheesecakes
8 oz cream cheese, at room temperature
1 Tb. butter
1/2 cup sugar
1 tsp. vanilla extract
2 Tb ginger spread (you can sub 1 Tb fresh grated ginger)
1/2 cup graham cracker crumbs
2 Tb melted butter
1/2 cup yuzu marmelade ( you can sub. lemon curd or orange marmelade)
Preheat oven to 350F.
In a medium side bowl, combine the graham cracker crumbs and the melted butter. Divide among 2 4 1/2 inch mini springform pans and pat with your fingers until evenly distributed. Bake 10 minutes. Lower temperature to 325.
In a large bowl, with the electric mixer or by hand , mix the cream cheese, butter and sugar. Add the eggs, one at a time until well incorporated. Add the vanilla and ginger spread. Divide betwee the springform pans. Wrap each pan with heavy duty foil. Set them in a roasting pan, fill with water and bake at 325 for about 40 minutes, or until they wiggle just a tiny bit in the middle. They will set more after an overnight trip in the fridge. Remove the foil, let cool, and refrigerate.
When ready to serve, run a hot knife on the inside of the pan and release the cheesecakes. Heat up the marmelade in the microwave until of spreadable consistency and spoon on top of each cake….you are ready to go!
Anonymous July 17, 2007 um 7:03 am
I’ll be dreaming of these cheesecakes all day!!! Have a nice sleep!
Anonymous July 17, 2007 um 7:19 am
Oh this looks so promising! Can’t wait for the recipe! Sweet dreams 🙂
Rosa's Yummy Yums July 17, 2007 um 8:03 am
You are divilish ;-P! Now I have an uncontrollable craving for cheesecake!
It looks wonderful and scrumptious…
Meeta K. Wolff July 17, 2007 um 8:23 am
Cheeky girl! Look forward to the recipe. For now sweet dreams!
Unknown July 17, 2007 um 8:25 am
well done photographs and post
monica July 17, 2007 um 10:05 am
i’m so jealous you have ample time to bake so much at home and create all these beautiful desserts! and your posts are so inspiring and delightful…
Anonymous July 17, 2007 um 12:25 pm
Georgeous cheesecake. I love how light and fluffy it looks. Can’t wait to hear what is in and on it. Rest up for more adventures in the kitchen!
Cheryl July 17, 2007 um 1:07 pm
I have no clue what a yuzu is, but I am going to look it up now, cause those are fabulous looking.
Stella July 17, 2007 um 2:23 pm
For a late night feast like this, I’d find it hard to say no to!- no matter what the time is!
Hilda July 17, 2007 um 2:48 pm
yeay! c’est beau et j’attendais que tu fasses un truc au yuzu. Personellement je vais attendre un peu avant de me lancer dans des recherches pour en trouver, mais j’aimerais bien trouver l’autre truc que je ne connais pas au goût mais qui semble très bon, les huckleberries.
Karen Baking Soda July 17, 2007 um 3:20 pm
This looks so promising… I want to learn how to bake these!
Deborah July 17, 2007 um 3:35 pm
I just made a cheesecake, but yours looks so much better!!
Anonymous July 17, 2007 um 4:33 pm
Your cheese cake is simply gorgeous.
We both love cheese cakes especially New York Cheese cakes 🙂 It’s so hard to get that in France.
Rosa July 17, 2007 um 5:12 pm
Oh, it’s been so long since I had a good cheesecake! I anxiously await your recipe.
Mallow July 17, 2007 um 5:58 pm
I’ll be looking forward to the recipe – the texture of that cheesecake looks perfect!
Sarah July 17, 2007 um 8:01 pm
Mmm, yuzu! I love it!
Anonymous July 17, 2007 um 9:13 pm
friends and husband have been clamouring for cheesecake lately, and i have yet to succumb… your pictures have made me hungry for it as well however, and i think i might just have to break out the springform pan this weekend..
thanks for the inspiration.
Nora B. July 17, 2007 um 9:33 pm
How can you tease us like this and say "recipe one day….". This cheesecake looks sooo good.
Anh July 18, 2007 um 1:16 am
Helen, you are always so good with your bake! Love this!
Heidi July 18, 2007 um 1:44 am
I stumbled on this blog via Blogger, and have to say that looks absolutely delicious. This also might be the first recipe I’ve seen using yuzu…what was your idea behind that?
Helene July 18, 2007 um 1:52 am
Thank you all for the comments. Cheesecakes are just plain good. period.
Monica: I bake from home as part of my job. Today was not fun per se (100 macarons) but I love doing this all day long. I am sure you know the feeling.
Heidi Liu: the reason behind it is simple: I just love yuzu. Nothing more…
Kyle Griffin July 18, 2007 um 4:14 am
Holy crap. I need cheesecake. Now! That looks absolutely irresistible.
ady July 18, 2007 um 7:29 am
Hilda July 18, 2007 um 10:30 am
super, je vais voir ma soeur à Chicago en Août et je pourrais me procurer de la marmelade de Yuzu au Trader Joe’s là-bas (en tout cas j’espère). Il va falloir que j’écrive un post à propos de Trader Joe’s un de ces jours…
Anonymous July 18, 2007 um 12:08 pm
Helen…this looks amazing. This might just be the way to get my hubby to eat cheesecakes. He loves ginger. Never heard of yuzu but it sure looks good!
Aimée July 18, 2007 um 2:39 pm
Fantastic combination, Helen. You certainly have a way of taking a dessert to a new level.
sylvie d July 18, 2007 um 4:09 pm
What a great blog, I would like to invite your blog to feature onto our site.
Belinda July 18, 2007 um 4:14 pm
Sounds heavenly, and the texture of your cheesecake is beautiful…mine always come out too dense, for some reason. I would love to be able to turn out one as photogenic as yours. 🙂
Oh for the love of food! July 18, 2007 um 6:24 pm
Ah.. Helen, this cheese cake comes with a promise of sweet dreams!
WickedBlog July 18, 2007 um 9:29 pm
This is incredible. I can’t wait to try it out… ginger and cheesecake in one delicious dessert? Brilliant!
Cynthia July 18, 2007 um 9:50 pm
Hmmmm, let me see… I wonder who strategically put the cheesecake there in the first place?! Things that make you go hmmmmm 🙂 Hugs to you my friend.
SteamyKitchen July 19, 2007 um 4:16 am
Oh wow, this looks so delicious. I love yuzu.
Amy July 19, 2007 um 5:15 am
I’d love to see that shelf in your fridge! That cheesecake looks absolutely dreamy with the yuzu glaze.
Kelly-Jane July 19, 2007 um 8:41 am
Oh cheesecake 🙂 🙂
Anonymous July 19, 2007 um 9:47 am
Ahh, you know the way to our hearts! Wonderful cheesecake, but I’ve never seen yuzu here in Australia…I miss it so much 🙁
VanPham July 19, 2007 um 11:28 pm
I became a fan of your blog when I saw it featured in Blogger’s "Blogs of note". The cheesecakes are so wonderful! I love them. I imagine the combination of yuzu and ginger is really nice.
Virtual Frolic July 20, 2007 um 1:17 am
That looks absolutely delicious!! I bake at totally odd times too…it’s so much easier sometimes. haha. Although the worst is finishing baking and realizing I have to clean up all my dirty dishes and by then I’m usually exhausted!
Anonymous July 20, 2007 um 1:22 pm
First, I have to say, those photos are amazing! I love the backdrop…and the spoon is the perfect touch.
Now, next… I love your style! Those cheesecakes look perfect. Now the real question is..do the in-laws know that she didn’t make the cheesecakes or is she getting all the credit? Smart business idea there!
Dolores July 23, 2007 um 10:58 pm
Yuzu glaze. Brilliant! You inspire both my appetite and my apprentice inner baker.