What went wrong with my yuzu cheesecake?
Given that you were using bottled 100% yuzu juice (assuming this is what you bought), which although not as flavorsome as fresh yuzu, still tastes generally similar, I would say the 'disappointment' comes from how it was used.

When I have had yuzu based desserts they have nearly always used a yuzu syrup or jam or yuzu honey, giving a more jammy, sweet taste akin to marmalade but with a the indescribable, heady complexity of yuzu.

Try mixing the juice with an equal quantity of sugar, and simmering until you have a runny syrup. I believe this will have the flavour you are looking for.

You can then use this syrup in many different ways e.g. cocktails, added to a cup of hot water to make yuzu tea, over ice cream etc.