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
butter
100 grams
cream cheese
250 grams
non-dairy topping cream
1 cup
gelatin
1 tablespoon
korean honey citron tea paste
5.5 tablespoons
lemon juice
1 tablespoon
gelatin mix
1.5 tablespoons
marie biscuits
150 grams
milk
60 milliliters
sugar
3 tablespoons
water
8 cups
Cooking in Steps
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1Line a 23cm round pan (with removable base) set aside.
frying pan -
2Combine crushed digestive biscuit crumbs and melted butter together in a mixing bowl.Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.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.
graham crackers
biscuits
gelatin
butter
water
mixing bowl
frying pan
pot -
3Whisk non-dairy topping cream until peak form (not too stiff), set aside.In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined.
cream cheese
cream
sugar
milk
mixing bowl
whisk -
4Add lemon juice, honey citron tea paste, mix to combine and add gelatin solution, mix well.Fold in whipped non-dairy topping cream, with a hand whisk.
lemon juice
gelatin
citron
cream
honey
tea
whisk -
5Pour cream cheese mixture on the prepared cake tin and refrigerate for at least 4 hours until set.To make the topping, heat the gelatin (method same as above) and stir in honey citron tea paste, mix well and leave to cool.
cream cheese
gelatin
citron
honey
tea
cake form -
6Spread the honey citron tea paste thinly and evenly on top of the cheesecake.Refrigerate the cheese cake until it is ready to serve.
cheese
citron
honey
tea
