No Cheese Cake with Yuzu and Shortbread Dough

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon yuzu juice
• 1/2 cup heavy cream

Method:

1. Preheat oven to 350°F.
2. In a large bowl, cream together butter, 1/3 cup sugar, and salt until light and fluffy. Add flour and mix until just combined. Press dough into an even layer in the bottom of a 9-inch springform pan.
3. Bake crust until golden brown, about 15-20 minutes. Let cool completely.
4. In a large bowl, whisk together eggs, 1/2 cup sugar, and yuzu juice until frothy. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into egg mixture.
5. Pour mixture over cooled crust and smooth the top.
6. Bake in preheated oven until set and lightly golden brown on top, about 20-25 minutes.
7. Let cool completely before serving. Chill in the refrigerator before serving.

Verdict:

This no cheese cake is an absolute winner. The yuzu juice adds a zesty punch of flavor that is perfectly balanced by the richness of the shortbread crust and the lightness of the filling. It is a perfect alternative to traditional cheesecake and is sure to impress your guests.

Serving Suggestions:

This no cheese cake is best served chilled. It pairs well with a sprinkling of powdered sugar, a dollop of whipped cream, or fresh fruit like berries or sliced kiwi. It also makes a great dessert option for those who are lactose intolerant or vegan.