Yuja Cream Cheese Tart (Korean Citron Cream Cheese No-Bake Tart)
Quick answer
Yuja Cream Cheese Tart features a crunchy biscuit crust filled with a smooth, oven-baked cream cheese filling sweetened with yuja marmalade.
What makes this special
- Crushed biscuit base supports a smooth yuja-cheong cream cheese filling in this no-oven citrus tart.
- Digestive biscuit base skips pastry dough and delivers a crunchy bottom crust
- Yuja tartness and cream cheese richness alternate in each bite
Key ingredients
Core cooking flow
- 1 Leave 250 g cream cheese at room temperature before mixing, and preheat the oven to 170C.
- 2 Melt 60 g unsalted butter and mix it thoroughly with the biscuit crumbs.
- 3 Bake the crust at 170C for 10 minutes, just until it smells toasted and the surface looks set.
Yuja Cream Cheese Tart features a crunchy biscuit crust filled with a smooth, oven-baked cream cheese filling sweetened with yuja marmalade. The crust is made from crushed digestive biscuits and melted butter, pressed into a pan and baked until fragrant. For the filling, softened cream cheese is whipped with sugar, eggs, heavy cream, and Korean citron marmalade. A splash of lemon juice is added to elevate the acidity and brighten the citrus notes. This filling is poured over the pre-baked base and baked until the edges set while the center remains slightly soft. After cooling, the tart is chilled in the refrigerator for at least two hours to achieve a dense, mousse-like consistency. Resting the tart overnight allows the citrus peel to infuse the creamy filling, creating a balance of sweet and tangy flavors.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Leave 250 g cream cheese at room temperature before mixing, and preheat the oven to 170C.
Crush 120 g digestive biscuits into fine, even crumbs so the crust presses firmly and does not crumble after baking.
- 2Season
Melt 60 g unsalted butter and mix it thoroughly with the biscuit crumbs.
When the texture resembles damp sand and holds together when squeezed, press it firmly and evenly into the bottom of the tart pan.
- 3Heat
Bake the crust at 170C for 10 minutes, just until it smells toasted and the surface looks set.
Remove it from the oven and let the steam fade before adding filling so it stays crisp.
- 4Season
Beat the softened cream cheese with 70 g sugar until smooth, scraping the bowl so no dense lumps remain.
Add the 2 eggs one at a time, mixing gently after each to avoid excess air.
- 5Prep
Add 90 ml heavy cream, 70 g yuja marmalade, and 10 ml lemon juice, then mix until the filling looks glossy and even.
Scrape the bottom well so pieces of yuja peel do not settle in one area.
- 6Heat
Pour the filling onto the cooled crust, level the surface, and bake for 20 minutes.
Take it out when the center still jiggles slightly, cool completely, then chill for at least 2 hours before slicing.
After the steps
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