[Recipe] Yuzu-Orange Yogurt Cheesecake using Blender and Airfryer
Cheesecakes are one of my husband's favourite cakes. It is creamily indulgent, so it is no wonder why this classic rich cake is so hard to resist.
Nonetheless, cheesecakes can be relatively fattening, so I usually bake this healthier version which replaces the heavy cream with Greek yogurt. I like how the resultant cake is still rich and its creaminess is not compromised. The biscuit base adds a nice crunch too.
As this recipe makes use of the blender* (I use the Ninja Power Blender CB 352) and the drizzle is made from store-bought marmalade, I also call this "The Hedgehog's Lazy Healthy Cheesecake". The hardest part about baking this cake is chilling it overnight and resisting from taking a bite.
While this cake is relatively easy to prepare, it requires some advanced planning as its preparation needs to be split into 3 parts: the base, filling and topping. So do start baking it earlier (especially if you require it for a party) and read my tips in blue to help you along.
He says that this cheesecake is one of his favourites amongst my various cakes and loves how the yuzu-orange drizzle adds a refreshing dimension to this otherwise "heavy" dessert. Try this too and let me know your COMMENTS below! :)
* You can still use a mixer for this recipe.
Yuzu-Orange Cheesecake using Airfryer
Makes a 7inch/ 18cm cake
Ingredients
(A)
▪️ 160g digestive biscuits
▪️ 70g unsalted butter
(B) - All at room temperature
▪️ 400g cream cheese (I only use Philadelphia!)
(B) - All at room temperature
▪️ 400g cream cheese (I only use Philadelphia!)
▪️ 130g sugar
▪️ 2 eggs
▪️ 200g plain Greek yogurt
▪️ 2.5 tsp vanilla extract
▪️ 35g top flour/ cake flour
(C)
▪️ 1 tbp yuzu marmalade (feel free to substitute with any other citrus-flavoured ones)
▪️ 2-3 tbsp orange juice
(D)
▪️ 3 mandarin oranges, sliced (I prefer the mini ones)
Directions
(I) Crust
1. Preheat airfryer at 150 degrees C for 5 min.
2. Blitz the digestive biscuits in a blender using "pulse" mode, until the biscuits become fine crumbs.
3. Add the butter and combine well, until the texture resembles wet sand.
4. Line the base and sides of the springform pan. Spread the biscuit mixture across the pan and press it down well. Chill for 30 min. Remove from chiller and bake it in the airfryer at 150 degrees C for 5 min. Set aside.
(II) Cheesecake Fillings
5. Add (B) into a blender. Blend just until the ingredients become smooth. This should take only a maximum of 3 minutes. During this process, open the lid a few times to scrape down the sides and check on the mixture's consistency.
Tip #1: It is a must for all the ingredients to be at room temperature, otherwise the cheesecake will turn out lumpy or over-blended. I would usually take out the ingredients for 2 hours before baking. Otherwise, you may also warm the ingredients up in the microwave oven until the cream cheese has softened.
Tip #2: Do not over-blend this mixture! Otherwise many mini bubbles will form and the cheesecake will not look smooth.
6. Pour ingredients into the pan with biscuit base.
Tip #3: If there are some bubbles, run a fork slowly across the mixture and tap the pan on your table-top gently several times.
7. Cover the cake pan with an aluminum foil and poke some holes. Bake in the airfryer at 150 degrees C for 30 min. Remove the foil and continue baking at 135 degrees C for another 5-10 min.
Tip #4: To check if the cake is ready, shake the cake gently. If it is slightly jiggly, it will be ready. Don't insert a toothpick into the cake! *grin*
8. Cool the cake for at least 2 hours.
9. Cover with cling wrap and chill it in the fridge overnight.
If you can't resist and just want to enjoy your cheesecake now, feel free to do so as it is actually ready to be served!
Tip #5: To release the cake, run a knife along the inner side of the cake before releasing the latch.
Tip #6: To ensure that each piece is sliced cleanly, dip a knife in warm water and wipe dry with a clean cloth before slicing the next piece.
(III) Yuzu-Orange Drizzle
10. Combine (C) together and stir well. The amount of juice required depends on how thick your marmalade is.
11. Decorate your cake with the orange slices and pour a generous amount of yuzu-orange drizzle over your slice when serving. Enjoy!
Tip #7: Remove as much of the orange pith as possible. No one likes having a stringy texture in their mouth while having their cake!
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