45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 366g
Price Per Serving: 1.22$
459kcal
Nutrition
Calories: 459kcal
Protein: 5.57%
Fat: 51.08%
Carbs: 43.35%
Ingredients
- 100 gramsbuttermelted
- 250 gramscream cheese
- 1 cupcream sauce
- 1 tablespoongelatin powder
- 5.5 tablespoonskorean honey citron tea paste
- 1 tablespoonjuice of lemon
- 1.5 tablespoonsgelatin mixwith 2 water
- 1.5 tablespoonsgelatin mixwith 2 water
- 150 gramsmarie biscuitscrushed ()
- 60 millilitersmilkfresh
- 3 tablespoonssugar
- 8 cupswater
Equipment
- frying pan
- whisk
- mixing bowl
- pot
- cake form
Directions
- 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 Facts
Properties
Nutrition Score
7.2395652173913%
Flavonoids
Taste
Nutrients percent of daily need