Yuzu Cheesecake

• 1 ready-made graham cracker pie crust
• 8 ounces whipped cream cheese
• 4 ounces mascarpone cheese
• 4 ounces sour cream
• 3 large eggs, beaten
• 1/2 cup granulated sugar
• 1/4 cup yuzu juice
• 2 yuzu, zest of
• 2 limes, zest of

1. Preheat the oven to 325 degrees F. Place rack in middle position.
2. Mix cream cheese, marscarpone, and sour cream in a medium-sized bowl.
3. Stir in eggs, sugar, yuzu juice, and yuzu zest. Use an electric mixer to get the mixture as smooth as possible.
4. Pour mixture into prepared pie crust. The mixture should reach to the top; you might have a little batter left over.
5. Put the pie in the oven for 60 minutes.
6. Take the pie out of the oven and cool 30 minutes to an hour. Middle portion of the pie will have risen a bit, but will flatten after refrigerated.
7. Refrigerate pie for at least 8 hours, and then enjoy!

graham cracker pie crust, cream cheese, mascarpone cheese, sour cream, eggs, granulated sugar, yuzu juice, yuzu

Taken from www.food.com/recipe/yuzu-cheesecake-521099 (may not work)