8 Serves
79 Mins
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
104 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
636 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
16 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar together until the mixture is smooth and creamy.
Add the eggs one at a time, followed by the yuzu juice and vanilla extract, mixing on low speed until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle.
3
g50
g10
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