150g 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
4 tbsp YAZU+ Korean Citron Tea with Honey
5 1/2 tbsp YAZU Korean Citron Tea with Honey.
1 1/2 tsp Gelatin mix with 2 tbsp water.
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 YAZU Korean Citron Tea with Honey, mix well and leave to cool. Spread the YAZU Korean Citron Tea with Honey thinly and evenly on top of the cheesecake.
Refrigerate the cheese cake until it is ready to serve.