Receta Yuja (Korean Honey Citron Tea) Cheesecake
Korean Honey Citron Tea or Yuja Cha (柚子茶）is a Korean traditional tea made from thinly sliced yuja or citron with its peel and combined with honey. Yuja tea is usually served hot and can be served after meal or by itself. Like hot lemon and honey, it provides when you have a cold but I made Yuja cha with cheesecake. The delicate citron flavor provides a gentle into the wonderful tastes of the cheesecake. Love it! Hope you enjoy this Yuja Cheesecake as much as I do :) Here is the recipe adapted from the book of 请怡甜点 with slight modification 150g Marie biscuits (crushed) 100g Melted Butter 250g Cream cheese 3 tbsp Sugar 1 tbsp Lemon juice 1 tbsp Gelatin 3 tbsp Water 60ml Fresh milk 1 cup Non-dairy topping cream 3-4 tbsp Korean Honey Citron Tea paste Topping 5 1/2 tbsp Korean Honey Citron Tea paste 1 1/2 tsp Gelatin mix with 2 tbsp water I am submitting this to Aspiring Bakers #6: Say Cheese (April 2011) hosted by Jean of Noms I Must 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. kitchen note: The citron strips in Honey Citron Tea are quite chunky. They tend to make the cuts less neat and tidy when you cut the cake into slices. You may finely cut the citron strips before use for neater cuts and remember to remove the tiny seeds too. Enjoy!