Yuzu Cheesecake - Panasonic Big Cubie


  1. Preheat oven to 140°C on Steam-Convection mode.
  2. Combine the ingredients for the base and press onto the bottom of an 8-inch square cake tin with a removable base.
  3. In a mixing bowl, cream together the cream cheese and sugar.
  4. Add the egg gradually and beat until combined.
  5. Mix in the yuzu puree, followed by whipping cream. Pour mixture into the cake tin.
  6. Bake for 50 minutes. Cool and refrigerate for at least 4 hours. Serve chilled.




  • 100g digestive biscuit, crushed
  • 100g Marie biscuit, crushed
  • 90g butter, melted

Cheese Filling

  • 1.056kg cream cheese, softened
  • 240g granulated sugar
  • 104g egg
  • 80g yuzu puree
  • 340g whipping cream