Make the Crust: In a bowl, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix well and press the mixture into the bottom of a pan (preferably 9-inch). Chill the crust in the refrigerator for 15 minutes to firm it up.
Prepare the Agar: In a small saucepan, add 1½ teaspoons agar-agar powder and ¼ cup water. Boil for 2–3 minutes, stirring constantly, until the agar is completely dissolved and the mixture thickens slightly. Set aside to cool a bit.
Make the Filling: In a large mixing bowl, beat 16 oz of softened cream cheese until smooth. Add ¾ cup sweetened condensed milk, ½ cup Greek yogurt (or cream), ⅓ cup yuzu juice, 1 teaspoon vanilla extract, and a pinch of salt. Mix until the mixture is creamy and well-combined.
Combine with Agar: Slowly add the slightly cooled agar mixture to the cheesecake filling while mixing gently. Stir until everything is well incorporated.
Assemble the Cheesecake: Pour the cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula. Make sure the filling is evenly spread across the crust.
Set the Cheesecake: Refrigerate the cheesecake for 4–6 hours or overnight until it is fully set and firm to the touch.
Top & Serve: Before serving, garnish the cheesecake with whipped cream, citrus zest, fresh mint leaves, and edible flowers for a beautiful and festive touch. Serve and enjoy the refreshing tang of yuzu in every bite!
