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Yuzu, Meringue & Matcha Cheesecake Slice

Yuzu, Meringue & Matcha Cheesecake Slice

This gorgeous Yuzu, Meringue & Matcha Cheesecake slice tastes as good as it looks! Yuzu is a traditional Japanese fruit with a floral-like citrus flavour - already a big hit in it's home country, it is growing massively in popularity around the world.

Yuzu, Meringue & Matcha Cheesecake Slice


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

For the 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

For the 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Smart Tip:

This slice can be made a few days ahead. The meringue is best made just a few hours ahead.

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