Korean Honey Citron Tea Cheesecake

Korean Honey Citron Tea Cheesecake

Korean Honey Citron Tea Cheesecake requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 27g of fat, and a total of 454 calories. For $1.22 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Foodista requires water, cream cheese, lemon juice, and sugar. It works well as an affordable dessert. 58 people were impressed by this recipe. This recipe is typical of Korean cuisine. With a spoonacular score of 26%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as A Visit to the Charleston Tea Plantation + Iced Tea with Honey Lemon Ginger Ice Cubes, Korean chilli, sesame & honey chicken, and Tartelettes Au Citron.

Ingredients

You need the ingredients below to cook it

  • butter

    butter

    Melted Butter

    100 grams

  • cream cheese

    cream cheese

    Cream cheese

    250 grams

  • non-dairy topping cream

    non-dairy topping cream

    Non-dairy topping cream

    304 milliliters

  • gelatin

    gelatin

    Gelatin

    1 Tbsp

  • korean honey citron tea paste

    korean honey citron tea paste

    Korean Honey Citron Tea paste

    5.5 Tbsps

  • lemon juice

    lemon juice

    Lemon juice

    1 Tbsp

  • gelatin mix

    gelatin mix

    tsp Gelatin mix with 2 water

    1.5 Tbsps

  • marie biscuits

    marie biscuits

    Marie biscuits (crushed)

    150 grams

  • milk

    milk

    Fresh milk

    60 milliliters

  • sugar

    sugar

    Sugar

    3 Tbsps

  • water

    water

    of water

    1.893 liters

Instructions

Let's follow the instructions for cooking it

  1. Line a 23cm round pan (with removable base) set aside.
  2. Combine crushed digestive biscuit crumbs and melted butter together in a mixing bowl.
  3. Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.
  4. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin to swell (few mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
  5. Whisk non-dairy topping cream until peak form (not too stiff), set aside.
  6. In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined.
  7. Add lemon juice, honey citron tea paste, mix to combine and add gelatin solution, mix well.
  8. Fold in whipped non-dairy topping cream, with a hand whisk.
  9. Pour cream cheese mixture on the prepared cake tin and refrigerate for at least 4 hours until set.
  10. To make the topping, heat the gelatin (method same as above) and stir in honey citron tea paste, mix well and leave to cool.
  11. Spread the honey citron tea paste thinly and evenly on top of the cheesecake.
  12. Refrigerate the cheese cake until it is ready to serve.