Korean Honey Citron Tea Cheesecake

Health score
1%
Korean Honey Citron Tea Cheesecake
45 min.
8
459kcal
100%sweetness
85.31%saltiness
59.21%sourness
97.05%bitterness
15.78%savoriness
71.7%fattiness
0%spiciness

Ingredients

  • 100 grams butter melted
  • 250 grams cream cheese 
  • cup cream sauce 
  • tablespoon gelatin powder 
  • 5.5 tablespoons korean honey citron tea paste 
  • tablespoon juice of lemon 
  • 1.5 tablespoons gelatin mix with 2 water
  • 1.5 tablespoons gelatin mix with 2 water
  • 150 grams marie biscuits crushed ()
  • 60 milliliters milk fresh
  • tablespoons sugar 
  • cups water 

Equipment

  • frying pan
  • whisk
  • mixing bowl
  • pot
  • cake form

Directions

  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 Facts

Calories459kcal
Protein5.57%
Fat51.08%
Carbs43.35%

Properties

Glycemic Index
23.14
Glycemic Load
3.75
Inflammation Score
-5
Nutrition Score
7.2395652173913%

Flavonoids

Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Quercetin
0.01mg

Taste

Sweetness:
100%
Saltiness:
85.31%
Sourness:
59.21%
Bitterness:
97.05%
Savoriness:
15.78%
Fattiness:
71.7%
Spiciness:
0%

Nutrients percent of daily need

Calories:459.38kcal
22.97%
Fat:26.56g
40.86%
Saturated Fat:14.71g
91.91%
Carbohydrates:50.71g
16.9%
Net Carbohydrates:48.95g
17.8%
Sugar:27.21g
30.23%
Cholesterol:59.75mg
19.92%
Sodium:437.71mg
19.03%
Protein:6.52g
13.04%
Vitamin A:767.73IU
15.35%
Manganese:0.3mg
14.85%
Phosphorus:125.71mg
12.57%
Vitamin E:1.88mg
12.5%
Copper:0.24mg
12.23%
Vitamin B2:0.19mg
11.34%
Calcium:85.9mg
8.59%
Magnesium:33.77mg
8.44%
Selenium:5.69µg
8.12%
Iron:1.34mg
7.47%
Fiber:1.76g
7.05%
Potassium:238.69mg
6.82%
Folate:23.59µg
5.9%
Vitamin B3:1.15mg
5.74%
Vitamin B1:0.09mg
5.69%
Vitamin K:5.32µg
5.06%
Zinc:0.74mg
4.92%
Vitamin B6:0.08mg
3.9%
Vitamin B5:0.37mg
3.71%
Vitamin C:2.56mg
3.11%
Vitamin B12:0.15µg
2.58%
Source:Foodista