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Matcha-Yuzu Cheesecake + Waaaaaayyy More Than #FifteenCheesecakes

My husband Jake and I are celebrating 15 years of marriage today. Fifteen years. On one hand that feels like a lifetime; on the other, it seems to have passed in the blink of an eye.

In this past decade and a half, we've had two kids, lived in two states and five different houses, and juggled probably about dozen different jobs between us. We've been to Oregon, Washington, Alaska, Florida, Texas, New Mexico, and Arizona; we've traveled to Italy and Costa Rica. We've SCUBA'd, zip-lined, canoed, and tangoed. It's been an amazing adventure.

But it's also been work. Don't let anyone tell you that marriage is easy.

So, today, as we celebrate fifteen years, I have an amazing crew of foodie bloggers lined up to share cheesecake recipes with you. Initially I put out a call for fifteen cheesecakes - hence the hashtag #FifteenCheesecakes - but the spots filled up within an hour and I had more friends who wanted to participate. So, I figured: you can never have enough cheesecakes, right?!? We had seven cheesecakes at our wedding instead of a traditional wedding cake. So, maybe more than fifteen cheesecakes made sense here. I removed the cap on the event and off we went.

Thanks, all, for helping me celebrate 15 years with 
Waaaaaayyy More Than #FifteenCheesecakes! 
Here's what everyone else brought to the cheesecake table...listed in alphabetical order.

Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures
Creme Brulee Cheesecake Bars by Tara's Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from the Heart
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
SkinnyVanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids

And though I was really tempted to make a savory cheesecake for the occasion, I ended up going sweet with a matcha cheesecake spiked with yuzu liqueur and glazed with a Meyer lemon gelée. Thanks to Shiho for the bottle of yuzu booze. You know what I like!

Matcha-Yuzu Cheesecake with a Meyer Lemon Gelée
by Culinary Adventures with Camilla

Mix all of the ingredients together until moist clumps form. Press crumb mixture into the bottom of a springform pan that's been wrapped in foil. Chill crust while preparing filling.

  • three 8 oz. packages cream cheese, room temperature
  • 1/4 C organic granulated sugar
  • 1/2 C organic dark brown sugar, lightly packed
  • 4 large eggs
  • 2 C organic sour cream
  • 2 T yuzu liqueur
  • 1 T matcha green tea powder
  • zest from one organic Meyer lemon
Position rack in center of oven and preheat to 350°F. Beat cream cheese in large mixing bowl until fluffy. Beat in sugar. Beat in eggs - one at a time. Finally, mix in sour cream, yuzu liqueur, matcha green tea powder, and lemon zest. Spoon filling into prepared crust.

Place springform pan in large roasting pan. Pour boiling water into roasting pan and place some water-filled ramekins on the tray as well. Bake until cheesecake puffs around edges, approximately 1 hour. Turn off oven. Let cake stand in oven 1 hour and 15 minutes, leaving oven door ajar.

Sour Cream Topping
  • 2 C organic sour cream
  • 1 T yuzu liqueur
  • 1 T organic dark brown sugar
Beat the ingredients together. Spread over the cheese cake and bake in a 350°F oven for 5 minutes. Let cool for an hour and prepare the Meyer lemon gelée.

Meyer Lemon Gelée
  • 1 packet unflavored gelatin
  • Juice from 4-5 organic Meyer lemons, approximately 12 T
  • 4 T organic granulated sugar
  • 1/2 t cornstarch
In a small bowl, sprinkle gelatin over 4 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 8 tablespoons juice to a boil. Combine remaining juice and cornstarch in a small bowl. Stir until dissolved; then, whisk into boiling lemon juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and spoon over cake. Let set.

Run a butter knife around pan edge to loosen cake. Cool completely. Remove foil from pan sides. Chill some more. Remove pan sides to serve. Slice into wedges and serve.


  1. Happy Anniversary Camilla! Thanks for letting us celebrate with you! Your cheesecake looks amazing.

    1. Thanks so much, Ashley. Looking forward to a date evening that ends with cheesecake!

  2. Happy, happy anniversary to you today Cam! Thank you for giving us a chance to celebrate with you and enjoy delicious cheesecake too. :) I am off to google "yuzu liquer"... :D

    1. Thank you so much for helping me celebrate, Rebekah. Yuzu is a funky citrus.

  3. Looks delicious! Happy Anniversary, Camilla!

  4. Camilla, Congrats & Happy Anniversary! I am so happy to be a part of the celebration. I think it is wonderful and thoughtful of you to have coordinated this event.

    Your cheesecake sounds many different flavor dimensions that meld together beautifully...really creative and delicious. :)

    1. Thanks, Tammy. I enjoyed seeing all of the different recipes from my blogging friends.

  5. What a fun and different cheesecake. It sounds (and looks wonderful!) Happy anniversary Camilla! So glad we could help you celebrate!

    1. Fun and different. That sounds about right!! Thanks for helping me celebrate.

  6. This sounds great! What size pan did you use? Also, do you think we could replace yuzu liqueur with yuzu juice?

    1. Absolutely you can replace the yuzu liqueur with yuzu juice. Give it a try and let me know what you think.

    2. Forgot to say, I think it was an 8" cheesecake pan. I'm bad with measurements, but it was my smaller one. I wanted it taller!

  7. Happy Anniversary Cam and thanks so much for letting us all join your party.

  8. Happy Anniversary!!! Love this idea of wayyyy more than 15 cheesecakes and that you used matcha yin your cheesecake. YUM!

    1. Thanks, Renee. I appreciate you joining the celebration.

  9. What an interesting cheesecake! I've never heard of matcha or yuzu either one, so it was fun to look them up on the internet and learn what they were. GREAT job Camilla, and happy anniversary!

    1. Thanks, April. I'm glad I could introduce you to these great ingredients! Thanks for helping me celebrate.

  10. Happy Anniversary Camilla ... may you be blessed with many more happy years ahead :)
    I'm not familiar with these flavors, but I'd love to try them, they sound really interesting.

    1. Thanks, Trisha! I love off-the-wall ingredients, as you know. They are interesting.

  11. Hip! Hip! HOORAY!!! What a beautiful job you have done on your 15 years of marriage! - so many adventures, lots of fun, good food, work, work and more work but most of all true love (and cheesecake!)
    It was been a pure honor to be part of your celebration! You are a true gem <3

    1. Thanks, Avril. I appreciate you helping me celebrate.

  12. What fun to help you celebrate 15 years. Hope the night out was fun!! This cheesecake looks amazing. Thanks again for including me in your celebration.

  13. Happy Anniversary! Love the combination of matcha and yuzu, such beautiful colors!

  14. What a creative cake! Congratulations on 15 years of marriage. I wish you another 15. And then another!

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