Korean Honey Citron Tea Cheesecake Recipe

Combine the 150 grams crushed Marie biscuits and 100 grams melted butter together in a mixing bowl. Press this mixture firmly onto the base of your prepared pan. Pop it into the refrigerator while you work on the rest.

Measure 8 cups of water into a separate bowl and sprinkle in the 1 tablespoon of gelatin; don't stir it yet. Let it sit for a few minutes to swell. Once it looks bloomed, set the bowl over a pot of simmering hot water. Stir gently with a spoon until the gelatin has completely melted into a clear liquid, then remove it from the heat and let it cool to room temperature.

First, whisk the 1 cup non-dairy topping cream until it forms soft peaks; you don't want it too stiff. Set this aside.

In another mixing bowl, beat the 250 grams cream cheese with 3 tablespoons sugar until smooth and creamy. Gradually beat in the 60 milliliters milk until everything is well combined.

To the cream cheese mixture, add the 1 tablespoon lemon juice and 5 1/2 tablespoons Korean honey citron tea paste, mixing until just combined. Pour in the cooled gelatin solution and mix well to incorporate.

Gently fold in the whipped non-dairy topping cream using a hand whisk, being careful not to deflate it too much.

Pour the cream cheese mixture over the biscuit base in the prepared pan. Refrigerate for at least 4 hours, or until the cheesecake is completely set.

For the topping, prepare another batch of gelatin using the same method as before (measuring 8 cups water and sprinkling in 1 1/2 tablespoons gelatin, letting it bloom, then melting it over simmering water). Once melted, stir in more honey citron tea paste until well combined, then let this mixture cool.

Once the cheesecake is firm and the topping mixture has cooled, spread the honey citron tea topping thinly and evenly over the set cheesecake.

Return the cheesecake to the refrigerator until you're ready to serve it.