Korean Honey Citron Tea Cheesecake

The recipe Korean Honey Citron Tea Cheesecake could satisfy your Korean craving in roughly 45 minutes. This side dish has 451 calories, 6g of protein, and 26g of fat per serving. This recipe serves 8. For $1.22 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A few people made this recipe, and 58 would say it hit the spot. This recipe from Foodista requires korean chili paste, lime gelatin dessert mix, marie biscuits, and sugar. With a spoonacular score of 23%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: A Visit to the Charleston Tea Plantation + Iced Tea with Honey Lemon Ginger Ice Cubes, Tartelettes Au Citron, and Confiture D'olives Et Citron.

Servings: 8

 

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

Equipment:

frying pan

mixing bowl

pot

whisk

cake form

Cooking instruction summary:

  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.
  3. Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.
  4. 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.
  5. Whisk non-dairy topping cream until peak form (not too stiff), set aside.
  6. In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined.
  7. Add lemon juice, honey citron tea paste, mix to combine and add gelatin solution, mix well.
  8. Fold in whipped non-dairy topping cream, with a hand whisk.
  9. Pour cream cheese mixture on the prepared cake tin and refrigerate for at least 4 hours until set.
  10. To make the topping, heat the gelatin (method same as above) and stir in honey citron tea paste, mix well and leave to cool.
  11. Spread the honey citron tea paste thinly and evenly on top of the cheesecake.
  12. Refrigerate the cheese cake until it is ready to serve.

 

Step by step:


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.


Nutrition Information:

Quickview
450k Calories
6g Protein
26g Total Fat
48g Carbs
1% Health Score
Limit These
Calories
450k
23%

Fat
26g
41%

  Saturated Fat
14g
90%

Carbohydrates
48g
16%

  Sugar
27g
30%

Cholesterol
62mg
21%

Sodium
435mg
19%

Get Enough Of These
Protein
6g
13%

Vitamin A
767IU
15%

Manganese
0.3mg
15%

Copper
0.25mg
13%

Phosphorus
106mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.16mg
9%

Magnesium
31mg
8%

Iron
1mg
8%

Calcium
75mg
8%

Potassium
232mg
7%

Fiber
1g
7%

Selenium
4µg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Zinc
0.71mg
5%

Folate
16µg
4%

Vitamin B5
0.37mg
4%

Vitamin K
3µg
4%

Vitamin D
0.47µg
3%

Vitamin C
2mg
3%

Vitamin B6
0.05mg
3%

Vitamin B12
0.16µg
3%

covered percent of daily need
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