Cheesecake with Salted Yuzu Curd

At his Seattle restaurant Tomo, Brady Ishiwata Williams lets his Japanese American heritage inspire him, blending authentic flavors and Pacific Northwest ingredients into something deliciously personal. Here, we fold tender hunks of his airy, vanilla bean Japanese soufflé cheesecake into our signature salted vanilla. We then layer in the distinctive citrus note of yuzu two ways: a ripple of tangy yuzu curd and melt-in-your-mouth shards of yuzu white chocolate stracciatella. Rich, balanced, and easy to savor spoon after glorious spoon.