R.Central
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
Instructions:
- 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.
