Yujacha No-bake Cheesecake Tartlets
This is Judy Joo's effortless no-bake cheesecake tartlets Light and custardy with oh-so-fragrant yujacha topping! Outstanding and super easy!
Makes 12
Ingredients
-
12 × 9cm (3½in) pre-made digestive biscuit (graham cracker) tartlet cases
-
340g (12oz) full-fat cream cheese
-
80g (⅔ cup) icing (confectioners’) sugar
-
1 tbsp vanilla extract
-
500g (2 cups) full-fat Greek yoghurt
-
zest of ½ lemon
-
160ml (⅔ cup) double (heavy) cream, chilled
-
125ml (½ cup) yujacha (Korean citron tea syrup)
Method
Place the tartlet cases on a baking sheet. Using a stand mixer fitted with the paddle attachment, beat the cream cheese, half the sugar and the vanilla extract until combined and fluffy. Add the yoghurt and lemon zest and beat for another minute. Set aside.
Fit the mixer with the whisk attachment and pour the cream and remaining sugar into a clean bowl. Whisk until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Spoon the filling into the tartlet cases. Place the tray in the fridge and chill until firm, about 2 hours.
Place the yujacha in a bowl and loosen with about 2 tbsp of hot water, mixing well. Just before serving, spoon a bit of the loosened yujacha over the tops of the tarts. Serve immediately.
Ingredients
-
12 × 9cm (3½in) pre-made digestive biscuit (graham cracker) tartlet cases
-
340g (12oz) full-fat cream cheese
-
80g (⅔ cup) icing (confectioners’) sugar
-
1 tbsp vanilla extract
-
500g (2 cups) full-fat Greek yoghurt
-
zest of ½ lemon
-
160ml (⅔ cup) double (heavy) cream, chilled
-
125ml (½ cup) yujacha (Korean citron tea syrup)
Method
Place the tartlet cases on a baking sheet. Using a stand mixer fitted with the paddle attachment, beat the cream cheese, half the sugar and the vanilla extract until combined and fluffy. Add the yoghurt and lemon zest and beat for another minute. Set aside.
Fit the mixer with the whisk attachment and pour the cream and remaining sugar into a clean bowl. Whisk until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Spoon the filling into the tartlet cases. Place the tray in the fridge and chill until firm, about 2 hours.
Place the yujacha in a bowl and loosen with about 2 tbsp of hot water, mixing well. Just before serving, spoon a bit of the loosened yujacha over the tops of the tarts. Serve immediately.
