Korean Honey Citron Tea Cheesecake
“Discover the joy of making Korean Honey Citron Tea Cheesecake at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Korean Honey Citron Tea Cheesecake at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.
This Korean Honey Citron Tea Cheesecake showcases the bold, complex flavors that have made Korean cuisine a global phenomenon. Korean cooking masterfully balances fermented ingredients, fresh vegetables, and perfectly cooked proteins.
Experience why Korean food has captured the hearts (and appetites) of food lovers worldwide.
📋 Korean Honey Citron Tea Cheesecake
📝 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
👨🍳 Instructions
- 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.
- 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.
- 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.
- 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.
💡 Why This Recipe?
Discover the joy of making Korean Honey Citron Tea Cheesecake at home. This 45-minute korean recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality butter
- 4Taste as you go and adjust seasonings to your preference
🥗 Nutrition Information
Per serving
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