Korean · dessert

Korean Honey Citron Tea Cheesecake

Name: Korean Honey Citron Tea Cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 100 grams Melted Butter; 250 grams Cream cheese; 1 cup Non-dairy topping cream; 1 tablespoon Gelatin; 5 1/2 tablespoons Korean Honey Citron Tea paste; 1 tablespoon Lemon juice; 1 1/2 tablespoons tsp Gelatin mix with 2 water; 150 grams Marie biscuits (crushed); 60 milliliters Fresh milk; 3 tablespoons Sugar; •8 cups of water

“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.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Butter100 g
Cream cheese250 g
Non-dairy topping cream1 cup
Gelatin1 tbsp
Korean honey citron tea paste5.5 tbsp
Lemon juice1 tbsp
Gelatin mix1.5 tbsp
Marie biscuitscrushed150 g
Milk60 ml
Sugar3 tbsp
Water8 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

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.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.
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.

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