Korean honey citron tea cheesecake
Korean Honey Citron Tea Cheesecake requires water, cream cheese, lemon juice, and sugar. It's an affordable dessert typical of Korean cuisine. This dish covers 7% of your daily requirements of vitamins and minerals. Best enjoyed as a sweet treat for any occasion.
Ingredients
US
butter
3.53 oz
cream cheese
8.82 oz
cream sauce
1 cup
gelatin
1 Tbsp
chilly paste / korean gochujang paste
5.5 Tbsps
lemon juice
1 Tbsp
lemon jello
1.5 Tbsps
marie biscuits
5.29 oz
milk
2.09 fl. oz
sugar
3 Tbsps
water
8 cups
Method
- Line a 23cm round pan (with removable base) set aside.
- 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.
- 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.
- 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.
- 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.
- Spread the honey citron tea paste thinly and evenly on top of the cheesecake.Refrigerate the cheese cake until it is ready to serve.
Nutrition:
459 kcal
Carbs
50 g
Fat
26 g
Protein
6 g
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