Ingredients(Yield: one 15 cm cake)
| Cream cheese | 200 g |
| Sugar | 70 g |
| Yogurt | 50 g |
| Egg | 2 |
| Cake flour | 1 tbsp |
| Yuzu juice powder | 1½ tbsp |
| Biscuits | 120 g |
| Melted butter | 70 g |
How to Make
| 1 Crush biscuits and mix with melted butter. Press into the bottom of a cake pan and chill. |
| 2 Mix cream cheese until smooth.Add sugar, yogurt, and eggs (one at a time).Add cake flour and yuzu powder, mix gently. |
| 3 Pour filling over crust.Bake at 170°C / 340°F for 40–45 minutes. |
| 4 Cool completely, then refrigerate for 3–4 hours before serving. |
Simply mix and cook to release the bright, refreshing aroma of yuzu.