Recipe from Oonagh Simm’s new book The Marshmallowist. Bake cheesecake on the lower shelf until set, 40–45 minutes. Strawberry Gel. Mix all the ingredients together and bring to boil and let cool. Serve the cheesecake with Yuzu ice cream, meringue and strawberry puree. Pairing refreshing passion fruits with just a touch of the face-puckeringly sour citrus juice of Japanese yuzu fruit gives this super-creamy cheesecake a satisfying tang. Once cold, blend with a hand blender and pass through a fine strainer to obtain a smooth texture. Pour batter into the prepared pan. Place the pan inside a larger baking dish or roasting pan and add warm water to reach halfway up sides of cake tin. 8. Yuzu Ice Cream. The perfect yuzu lemon cake for Singapore’s temperamental weather, enjoy this tasty dessert on a sunny day. Tangy and refreshing yuzu cake invigorated with notes of lemon to balance the rich texture and flavours of the cheesecake for a unique gastronomical experience unlike any other. 9. Turn oven off … Now add a dash of yuzu juice and fold.