Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the program, as having a taste somewhere between mango and kiwi I was expecting a nice, fruity cheesecake. What I got was something like a not-quite-ginger, but bitter.
The recipe I used was a very basic cheesecake, with the yuzu added once the primary cream cheese, mascarpone and sugar were mixed.
Can anyone suggest what I should do - specifically for yuzu flavouring - or what might have gone wrong and perhaps what yuzu should taste like when used correctly?