Judy Joo served up a delicious no-bake Yujacha cheesecake on James Martin’s Saturday Morning.

The ingredients are: 12 × 9cm pre-made digestive biscuit (graham cracker) tartlet cases, 340g full-fat cream cheese, 80g icing (confectioners’) sugar, 1 tbsp vanilla extract, 500g full-fat Greek yoghurt, zest of ½ lemon, 160ml double (heavy) cream, chilled and 125ml yujacha (Korean citron tea syrup).

See recipes by Judy in her book titled: K-Quick: Korean Food in 30 Minutes or Less available from Amazon now.