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Korean Honey Citron Tea Cheesecake

 
One serving costs about $1.22

$1.22 per serving

58 people like this recipe

58 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dessert Korean,Asian
spoonacular Score:32%

Spoonacular Score: 32%

 

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.

Cheesecake on the menu? Try pairing with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
3.53 oz
3.53 oz butter
butter
8.82 oz
8.82 oz cream cheese
cream cheese
1 cup
1 cup non-dairy topping cream
non-dairy topping cream
1 Tbsp
1 Tbsp gelatin
gelatin
5.5 Tbsps
5.5 Tbsps korean honey citron tea paste
korean honey citron tea paste
1 Tbsp
1 Tbsp lemon juice
lemon juice
1.5 Tbsps
1.5 Tbsps gelatin mix
gelatin mix
1.5 Tbsps
1.5 Tbsps gelatin mix
gelatin mix
5.29 oz
5.29 oz marie biscuits
marie biscuits
2.09 oz
2.09 oz fresh milk
fresh milk
3 Tbsps
3 Tbsps sugar
sugar
8 cups
8 cups water
water
3.53 oz butter
3.53 oz
butter
8.82 oz cream cheese
8.82 oz
cream cheese
1 cup non-dairy topping cream
1 cup
non-dairy topping cream
1 Tbsp gelatin
1 Tbsp
gelatin
5.5 Tbsps korean honey citron tea paste
5.5 Tbsps
korean honey citron tea paste
1 Tbsp lemon juice
1 Tbsp
lemon juice
1.5 Tbsps gelatin mix
1.5 Tbsps
gelatin mix
1.5 Tbsps gelatin mix
1.5 Tbsps
gelatin mix
5.29 oz marie biscuits
5.29 oz
marie biscuits
2.09 oz fresh milk
2.09 oz
fresh milk
3 Tbsps sugar
3 Tbsps
sugar
8 cups water
8 cups
water

Equipment

mixing bowl
mixing bowl
cake form
cake form
whisk
whisk
pot
pot
mixing bowl
mixing bowl
cake form
cake form
whisk
whisk
pot
pot


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.
  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.24
Ingredient
100 grams butter
250 grams cream cheese
1 cup non-dairy topping cream
1 tablespoon gelatin
5.5 tablespoons korean honey citron tea paste
1 tablespoon lemon juice
1.5 tablespoons gelatin mix
1.5 tablespoons gelatin mix
150 grams marie biscuits
60 milliliters fresh milk
3 tablespoons sugar
Price
$0.86
$2.59
$1.85
$0.50
$2.29
$0.10
$0.11
$0.11
$1.34
$0.08
$0.05
$9.88

Nutritional Information

Quickview
459 Calories
6g Protein
26g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
459k
23%

Fat
26g
41%

  Saturated Fat
14g
92%

Carbohydrates
50g
17%

  Sugar
27g
30%

Cholesterol
59mg
20%

Sodium
437mg
19%

Get Enough Of These
Protein
6g
13%

Vitamin A
767IU
15%

Manganese
0.3mg
15%

Phosphorus
125mg
13%

Vitamin E
1mg
13%

Copper
0.24mg
12%

Vitamin B2
0.19mg
11%

Calcium
85mg
9%

Magnesium
33mg
8%

Selenium
5µg
8%

Iron
1mg
7%

Fiber
1g
7%

Potassium
238mg
7%

Folate
23µg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.09mg
6%

Vitamin K
5µg
5%

Zinc
0.74mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.37mg
4%

Vitamin C
2mg
3%

Vitamin B12
0.15µg
3%

covered percent of daily need

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