Korean Honey Citron Tea Cheesecake
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 32.59
- Health score: 1.00
- Weight Watcher points: 20.00
Summary
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
butter100 grams
cream cheese250 grams
non-dairy topping cream1 cup
gelatin1 tablespoon
korean honey citron tea paste5.5 tablespoons
lemon juice1 tablespoon
gelatin mix1.5 tablespoons
marie biscuits150 grams
milk60 milliliters
sugar3 tablespoons
water8 cups
Instructions
Step 1
Line a 23cm round pan (with removable base) set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Categories
Cuisines: Korean, Asian
Dish Types: dessert