Hugely popular in Japan, yuzu is also great in cheesecake slices and tarts.
Yuzu, Meringue & Matcha Cheesecake Slice is a great mix of the sweet and citrus .
Serves 12
⅓ cup (80ml) egg whites (approximately
3 large egg whites)
1 cup (220g) caster sugar
½ tsp cream of tartar
2 tsp matcha green tea
A pinch fine table salt
BASE
250g ginger nut biscuits
1 cup (80g) desiccated coconut ⅓ cup (40g) almond meal
¼ tsp fine table salt
100g unsalted butter, melted
½ cup (160g) sweetened condensed
milk
TOPPING
¾ cup (180ml) melted coconut oil 100g white chocolate, chopped
2/3 cup (200g) sweetened condensed
milk
250g sour cream
2 tsp finely grated yuzu zest
¼ cup (60ml) yuzu juice
Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper, allowing 3cm overhang. To make the base, place the biscuits, coconut, almond meal and salt in a food processor and process until a fine crumb. Add the butter and condensed milk and pulse to combine. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge for 10 minutes to set.
To make topping, place coconut oil and chocolate in a small saucepan over low heat and stir until melted and combined. Set aside to cool slightly.
Place the condensed milk, sour cream, yuzu zest and juice in a large bowl and whisk to combine. Add the chocolate mixture and mix until smooth. Pour over the base and smooth the top. Refrigerate for 20-30 minutes or until set.
Meanwhile, place the egg whites in the clean bowl of a standing mixer fitted with a whisk attachment, and whisk on high speed until soft peaks form. Gradually add 3/4 cup (165g) sugar and continue to whisk until the sugar is completely dissolved. Place the remaining sugar, cream of tartar and ¼ cup (60ml) water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil and cook for 4 minutes, or until the syrup reaches 121°C on a sugar thermometer. With the mixer still whisking, gradually pour the hot syrup into the meringue. Whisk until the meringue is cool.
Cut the slice into bars and spoon over the meringue. Using a blowtorch, torch the meringue until golden. Mix the matcha and salt together and sprinkle onto each slice.