Wasabi Cheese Cake
Jacob Parbring
over 1 year ago
A unique twist on the classic cheesecake, this wasabi-infused dessert is sure to impress. The creamy texture of the cheesecake pairs perfectly with the subtle heat of the wasabi, creating a harmonious balance of flavors.
Cooking Time
1 hour
Serving Size
8 servings
Nutrition Per Serving
Cal
350
Protein
5g
Fat
25g
Sat Fat
15g
Carbs
30g
Chole
120mg
Fiber
1g
Sugar
20g
Sodium
250mg
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup all-purpose flour
- 1/4 cup wasabi paste
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Add the flour, wasabi paste, and vanilla extract to the cream cheese mixture. Mix until well combined.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let cool completely.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, lemon juice, and lime zest until stiff peaks form.
- Spread the whipped cream mixture over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, garnish with additional lime zest if desired.
- Slice and serve the wasabi cheesecake chilled.
- Enjoy!
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