With the fall season right around the corner, Chefs of the Mills – General Mills Foodservice’s culinary team of experts – is sharing some flavor trends to look for in the coming months.

The team’s latest trends report shares recipes and inspiration for fall, utilizing the tangy fruit yuzu, upside-down sweets and fun takes on French fries.

“We want to offer up some inspiration as we head into fall and a new season of flavors and cuisine,” says Jessie Kordosky, a chef with General Mills culinary team who oversees the seasonal culinary trends newsletter. “We’ve gone beyond the expected cozy, comfort food to share some really unique dishes like Yuzu Cheesecake, Mini Cranberry Tartes Tatin and Southern Poutine made with Biscuit Fry Chips to try on menus this fall.”

All of the recipes, created for foodservice, can be found at General Mills Foodservice’s website. Below is the recipe for Yuzu Cheesecake:



  • Nature Valley™ Granola - Oats 'n Honey Bulkpak Cereal (27111)  4.50 oz or 1 1/4 cups
  • Butter, unsalted, melted  0.50 oz or 1 Tbsp
  • Granulated sugar  2.50 oz or 1/3 cup
  • Five spice, ground 1/8 tsp


  • Cream cheese, softened  6 oz or 3/4 cup
  • Granulated sugar  2.50 oz or 1/3 cup
  • Heavy cream  8 oz or 1 cup
  • Eggs, large  4 oz or 2 each
  • Sour cream  2 oz or 1/4 cup
  • Yuzu juice  2 oz or 1/4 cup
  • Egg yolk, large  1 oz or 1 each



  1. Add granola to food processor and pulse until very finely ground.
  2. Combine granola crumbs, melted butter, sugar and Five spice in a bowl until evenly combined.
  3. Transfer to 8-inch x 2-inch cake pan that is generously coated with pan spray or butter and has parchment circle on the bottom.
  4. Spread crumbs across the bottom evenly and pressed down firmly; bake as directed below and allow to cool.
  5. Bake in convection oven - low fan* at 325°F for 5-6 minutes or in Standard Oven at 325°F for 6-8 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.


  1. Add softened cream cheese and sugar in a mixer fitted with a paddle attachment; mix on low speed until smooth, approx. 3 minutes.
  2. Add heavy cream, whole eggs, sour cream, Yuzu juice and egg yolk; mix on low speed for 30 seconds, stop mixer and scrape the bowl.
  3. Mix on medium speed for two minutes, then strain to obtain an ultra-smooth texture.
  4. Deposit Filling on top of cooled Crust.
  5. Place round pan in a 2-inch half hotel pan and place on oven rack; carefully pour hot water into the hotel pan until the water comes up 1/3 of the way of the cake pan being careful not to pour any water into the cake pan.
  6. Bake as directed until cheesecake is set; allow to cool in water bath for 1 hour then remove and allow to cool to room temperature.
  7. Cover and refrigerate at least 4 hours.
  8. Bake in convection oven at 285°F for 20-30 minutes or in standard oven at 325°F for 50-60 minutes


  1. Run a palette knife around the edge of the pan to ensure the cheesecake cake won’t stick.
  2. Unmold by dipping the pan into hot water, as you would a Jello mold; place a parchment circle on top and invert onto sheet pan or plate.
  3. Remove the crust parchment paper and flip back onto desired serving dish.
  4. Cut 12 portions using a hot knife, re-warming between each cut; serve as desired.