Yuja Cream Cheese Tart (Korean Citron Cream Cheese No-Bake Tart)

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.

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.

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.

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.

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.

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.