Korean Honey Citron Tea Cheesecake

Korean Honey Citron Tea Cheesecake

  Ready in : 45 mins

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

butter

100 grams

cream cheese

cream cheese

250 grams

non-dairy topping cream

non-dairy topping cream

1 cup

gelatin

gelatin

1 tablespoon

korean honey citron tea paste

korean honey citron tea paste

5.5 tablespoons

lemon juice

lemon juice

1 tablespoon

gelatin mix

gelatin mix

1.5 tablespoons

marie biscuits

marie biscuits

150 grams

milk

milk

60 milliliters

sugar

sugar

3 tablespoons

water

water

8 cups

Cooking in Steps

  1. 1
    Line a 23cm round pan (with removable base) set aside.

    frying pan
    frying pan
  2. 2
    Combine 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

    graham crackers

    biscuits

    biscuits

    gelatin

    gelatin

    butter

    butter

    water

    water

    mixing bowl
    mixing bowl
    frying pan
    frying pan
    pot
    pot
  3. 3
    Whisk 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 cheese

    cream

    cream

    sugar

    sugar

    milk

    milk

    mixing bowl
    mixing bowl
    whisk
    whisk
  4. 4
    Add 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

    lemon juice

    gelatin

    gelatin

    citron

    citron

    cream

    cream

    honey

    honey

    tea

    tea

    whisk
    whisk
  5. 5
    Pour 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

    cream cheese

    gelatin

    gelatin

    citron

    citron

    honey

    honey

    tea

    tea

    cake form
    cake form
  6. 6
    Spread the honey citron tea paste thinly and evenly on top of the cheesecake.Refrigerate the cheese cake until it is ready to serve.

    cheese

    cheese

    citron

    citron

    honey

    honey

    tea

    tea