Yuzu Cheesecake with Black Sesame Crust
By Claudia CatalanoPublished on November 10, 2025
Time
3¼ hours, plus 5½ hours cooling
Yield
Serves 12 to 16
Ingredients
Crust
¾ cup black sesame seeds, plus extra for garnishing1 cup (5 ounces/142 grams) all-purpose flour ⅓ cup (2⅓ ounces/66 grams) sugar 1 teaspoon table salt 8 tablespoons unsalted butter, meltedFilling
1½ pounds (680 grams) cream cheese, softened1¼ cups (8¾ ounces/248 grams) sugar 4 large eggs ½ cup yuzu juice ¼ cup heavy cream 2 teaspoons vanilla extract ¼ teaspoon table saltYuzu Curd
2 large eggs plus 1 large yolk½ cup (3½ ounces/99 grams) sugar ⅓ cup yuzu juice 2 tablespoons unsalted butter, cut into ½-inch pieces and chilled1 tablespoon heavy cream Pinch table saltBefore You Begin
There are several types of yuzu juice products on the market, including sparkling drinks, extracts, and “second pressings.” For unbeatable yuzu flavor, be sure to use 100% juice for this recipe. If you can’t find yuzu juice, you can substitute equal parts lemon, lime, and grapefruit juice. We prefer the dramatic color black sesame seeds lend the crust, but you can use toasted white sesame seeds. A food processor doesn’t do as good of a job of grinding the seeds, so be sure to use a blender when preparing the crust in step 1. Reduce the oven temperature as soon as the crust is finished baking and be sure it has dropped to 250 degrees before you begin baking the cheesecake. Don’t worry if a small crack forms in the center of the cake where you insert the thermometer—no one will see it under the curd.This recipe was created as part of our 2025 Thanksgiving Desserts Week. See the rest of the recipes we baked up for the occasion.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Process ¾ cup black sesame seeds in blender until ground into coarse crumbs, about 30 seconds; transfer to bowl. Whisk in 1 cup (5 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, and 1 teaspoon table salt, then stir in 8 tablespoons melted unsalted butter until mixture resembles wet sand.
- Press and smooth two-thirds of crumb mixture into even layer in bottom of prepared pan. Press and smooth remaining crumb mixture 1½ inches up sides of pan, tilting pan as you work. Place pan on rimmed baking sheet and bake until crust is firm to touch, center is puffed slightly, and edges are light golden brown, about 25 minutes, rotating sheet halfway through baking. Set aside until ready to fill. (Cooled crust, still in pan, can be wrapped tightly in plastic wrap and stored at room temperature for up to 24 hours.)
- Reduce oven temperature to 250 degrees. Using stand mixer fitted with paddle, beat 1½ pounds softened cream cheese and 1¼ cups (8¾ ounces) sugar on medium speed until smooth and creamy, about 2 minutes, scraping down sides of bowl with rubber spatula as needed. Add 4 large eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Add ½ cup yuzu juice, ¼ cup heavy cream, 2 teaspoons vanilla, and ¼ teaspoon salt and mix until just incorporated. Scrape down sides and bottom of bowl and beat until completely smooth, then pour into cooled crust in pan, still on sheet.
- Bake until center jiggles slightly and registers 150 degrees, and sides just start to puff, about 1 hour 45 minutes. Transfer sheet to wire rack and let cake cool to room temperature, about 2 hours. (Cooled cheesecake can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.)
- While cheesecake cools, whisk 2 large eggs plus 1 large yolk and ½ cup (3½ ounces) sugar together in medium bowl. Heat ⅓ cup yuzu juice in small saucepan over medium heat until hot but not boiling, 1 to 2 minutes. While whisking constantly, slowly pour hot yuzu juice into egg mixture in bowl. Return yuzu-egg mixture to now-empty saucepan and cook, stirring constantly, over medium heat until thickened and registering 170 degrees, about 3 minutes.
- Immediately remove saucepan from heat and stir in 2 tablespoons chilled unsalted butter, cut into pieces; 1 tablespoon heavy cream; and pinch salt until incorporated; pass through fine-mesh strainer into bowl. Cover bowl with plastic wrap and refrigerate until cooled, about 30 minutes. (Curd can be refrigerated for up to 24 hours.)
- Once cooled, use offset spatula to spread curd into even layer over top of cheesecake (still in pan) directly to edge. Cover tightly with plastic wrap and refrigerate cheesecake for at least 4 hours or up to 3 days.
- To unmold cheesecake, run paring knife around inside edge of pan to loosen sides of cake, then remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate. Sprinkle with extra black sesame seeds, if desired. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve.
for the crust
for the filling
for the yuzu curd
Time
3¼ hours, plus 5½ hours coolingYield
Serves 12 to 16Ingredients
Crust
Filling
Yuzu Curd
Ingredients
Crust
Filling
Yuzu Curd
Ingredients
Crust
Filling
Yuzu Curd
Why This Recipe Works
For a striking cheesecake that would punctuate Thanksgiving dinner with something bright and unexpected, we turned to a fragrant Japanese citrus fruit. Yuzu, with its faintly floral notes and punchy acidity, is most commonly grown in Japan and East Asia and is a cross between Meyer lemon, lime, and grapefruit. We incorporated it in two ways: in the creamy filling and also in a lip-smacking curd to crown the top of the cake. Black sesame seeds gave the press-in-pan crust an earthy, toasty flavor and an arresting color. We baked the cheesecake gently in a 250-degree oven and the filling set to a just barely firm, custardy texture without the need for a sloshy water bath.
Before You Begin
There are several types of yuzu juice products on the market, including sparkling drinks, extracts, and “second pressings.” For unbeatable yuzu flavor, be sure to use 100% juice for this recipe. If you can’t find yuzu juice, you can substitute equal parts lemon, lime, and grapefruit juice. We prefer the dramatic color black sesame seeds lend the crust, but you can use toasted white sesame seeds. A food processor doesn’t do as good of a job of grinding the seeds, so be sure to use a blender when preparing the crust in step 1. Reduce the oven temperature as soon as the crust is finished baking and be sure it has dropped to 250 degrees before you begin baking the cheesecake. Don’t worry if a small crack forms in the center of the cake where you insert the thermometer—no one will see it under the curd.This recipe was created as part of our 2025 Thanksgiving Desserts Week. See the rest of the recipes we baked up for the occasion.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Process ¾ cup black sesame seeds in blender until ground into coarse crumbs, about 30 seconds; transfer to bowl. Whisk in 1 cup (5 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, and 1 teaspoon table salt, then stir in 8 tablespoons melted unsalted butter until mixture resembles wet sand.
- Press and smooth two-thirds of crumb mixture into even layer in bottom of prepared pan. Press and smooth remaining crumb mixture 1½ inches up sides of pan, tilting pan as you work. Place pan on rimmed baking sheet and bake until crust is firm to touch, center is puffed slightly, and edges are light golden brown, about 25 minutes, rotating sheet halfway through baking. Set aside until ready to fill. (Cooled crust, still in pan, can be wrapped tightly in plastic wrap and stored at room temperature for up to 24 hours.)
- Reduce oven temperature to 250 degrees. Using stand mixer fitted with paddle, beat 1½ pounds softened cream cheese and 1¼ cups (8¾ ounces) sugar on medium speed until smooth and creamy, about 2 minutes, scraping down sides of bowl with rubber spatula as needed. Add 4 large eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Add ½ cup yuzu juice, ¼ cup heavy cream, 2 teaspoons vanilla, and ¼ teaspoon salt and mix until just incorporated. Scrape down sides and bottom of bowl and beat until completely smooth, then pour into cooled crust in pan, still on sheet.
- Bake until center jiggles slightly and registers 150 degrees, and sides just start to puff, about 1 hour 45 minutes. Transfer sheet to wire rack and let cake cool to room temperature, about 2 hours. (Cooled cheesecake can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.)
- While cheesecake cools, whisk 2 large eggs plus 1 large yolk and ½ cup (3½ ounces) sugar together in medium bowl. Heat ⅓ cup yuzu juice in small saucepan over medium heat until hot but not boiling, 1 to 2 minutes. While whisking constantly, slowly pour hot yuzu juice into egg mixture in bowl. Return yuzu-egg mixture to now-empty saucepan and cook, stirring constantly, over medium heat until thickened and registering 170 degrees, about 3 minutes.
- Immediately remove saucepan from heat and stir in 2 tablespoons chilled unsalted butter, cut into pieces; 1 tablespoon heavy cream; and pinch salt until incorporated; pass through fine-mesh strainer into bowl. Cover bowl with plastic wrap and refrigerate until cooled, about 30 minutes. (Curd can be refrigerated for up to 24 hours.)
- Once cooled, use offset spatula to spread curd into even layer over top of cheesecake (still in pan) directly to edge. Cover tightly with plastic wrap and refrigerate cheesecake for at least 4 hours or up to 3 days.
- To unmold cheesecake, run paring knife around inside edge of pan to loosen sides of cake, then remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate. Sprinkle with extra black sesame seeds, if desired. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve.
for the crust
for the filling
for the yuzu curd
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