Korean Citron (Pomelo) Tea Cheesecake 韓國柚子茶芝士蛋糕

7" cake

Cake base Ingredients:
150g Graham (Marie) biscuits
60g melted butter

Cheese Batter ingredients:
250g cream cheese
3 tbsp sugar
1 tbsp lemon juice
1 tbsp gelatine
3 tbsp water
60 ml milk
3/4 cup whipping cream
3 tbsp Korean Citron Tea

Toppings ingredients
whipping cream
2 tbsp Korean Citron tea
1 tsp gelatine
2 tsp water

Method

1. Crush graham biscuits. Stir in melted butter. Press the mixture hard into a 18 cm (7") round cake pan lined with baking paper
2. To make the cheese batter, whisk whipping cream until stiff. Heat gelatine and water over a hot water bath and stir until gelatine dissolves completely.
3. Whisk cream cheese until smooth. Add in sugar and stir for a while. Then add milk and mix well.
4. Add lemon juice, citron tea and gelatine solution from step 2 a little at a time. Mix well after each addition.
5. Fold in whipped cream. Pour the batter on the cake base. Refrigerate for 4 hours until set.
6. To make the topping, heat the gelatine and water over a hot water bath. Stir until gelatine completely dissolves. Stir in citron tea. Spread it at the centre of the cake. Decorate with whipped cream. Refrigerate the cake for a while. Serve.

Tips: The Citron (pomelo) stips in the 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 chop the citron (Pomelo) strips before use for neater cuts.

This is just a random stock photo of Citron Tea. Just pick one in any brand

Cake in slice. Photo was taken by a  friend

Recipe from: Healthy and Fabulous Desserts book