Yuja (Korean Honey Citron Tea) Cheesecake
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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 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!
wow you always make the best cheesecakes happy easter Ann
酸酸甜甜的,是很合我口胃的^^
what a lovely cake, ann! I love korean citron tea too! Often make myself a cuppa for those late night blogging sessions in front of the pc. Thanks to you, now I have a better use for them! 🙂
I am sure this cheesecake tastes fantastic… thks for sharing Ann ^_^
It looks so so nice. Wish i can find time to try it out!PapaCheonghttp://home-cook-dishes-for-family.blogspot.com
hey u've made a cheesecake for the submission! speaking of which, when i first started taking interest in baking and wasn't blogging yet…ur blog was one of the first i came across, i remember I was searching for a chilled cheesecake recipe then hehe
This is beautiful cheesecake… and I like the topping… looks like marmalade..yummmmI have not tried Korean citurs tea… must be on the look out :D. Thanks
I haven't had honey citron tea for AGES! Though I've never had yuja cheesecake before, it sounds like and delicious flavour combination- I can just imagine how good this tastes 🙂
Your cheesecakes always looks so delicious and to die for Ann! Lovely!
Hi, nice cheesecake you got there =) Sry, abit confuse over these 2 points. 1) 'In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined' How much milk is required? 2) 1 tbsp Gelatin, 3 tbsp Water, 60ml WaterThe gelatin is to be dissolved with 3tbsp water? What about the 60ml water?
Drools aplenty! Lovely Cake and incredibly tempting pics 🙂
Ann, I've tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party 🙂 Happy Easter!How clever of u to use Yuja as an ingredient for Cheesecake. Yummy!
Boy, I am salivating here. lol! Thanks for sharing it.Happy Weekend!Cheers, Kristy
What a great dessert. It looks like sunshine on a plate.
Lovely cheesecake flavour! I've never heard of this Korean drink, I usually order rice punch or cinnamon drink.
Ann, I've tag u in an Easter Game @ 5 Recipes To Celebrate Easter!! Pls come & join in the party 🙂
Happy Easter!
How clever of u to use Yuja as an ingredient for Cheesecake. Yummy!
This sounds wonderful! What a unique combination of flavors.
this cheesecake looks delicious
Boy, I am salivating here. lol! Thanks for sharing it.
Happy Weekend!
Cheers, Kristy
never tired this before but you had done it so beautifully ann! yum!
Ooo – I especially love the Marie biscuits!
Nice combination of tart and creamy. I'm sure it'll hit the right spot for a post-dinner treat. I'm sure my kids will enjoy this very much! Thanks
this cheesecake looks delicious
The cheesecake looks refreshingly good! Great for our warm weather.
What perfect timing! I just saw some citron honey in a Korean sundry shop and was wondering what else can I do with this 🙂 This is such a great idea! Looks fresh and delicious, yummy~
老师,通常饼底都是2:1但是这食谱的是:150g Marie biscuits (crushed)100g Melted Butter饼底不会过多牛油吗?很特别的柚子cheesecake。。感谢分享
I love the taste of this Korea honey citron tea and i am sure it goes well with the cheesecake 🙂
This cheesecake looks so freshy.. yum yum!!Oh ya.. i havent take my breakfast yet too.. wahahaha ~
Ann, I havent had breakfast yet so you know what to do lah … 😉
Another lovely cake! Wish I can have a slice. I have never tried Yuja but I am sure it must be good with the creamy cheese.
I wonder if I can find Yuja Cha. I would love to try this. I love all kinds of cheesecakes. This will not go pass me. Nicely done Ann.
The cheesecake looks refreshingly good! Great for our warm weather.
Boy, I am salivating here. lol! Thanks for sharing it.
Happy Weekend!
Cheers, Kristy
这芝士蛋糕一定很好吃。因为我之前用了这柚子茶来做戚风蛋糕也很让我爱不释手。先拿走你的食谱了,谢谢分享。
wow, sound really refreshing with added Yuja ! next time i want to try this way too. Thanks for sharing.
Hi Ann,
Just to confirm, is non-dairy topping cream the same as red man whip topping ?
Also what is the weight of 1 cup cream ? I keep my cream in the freezer and it is difficult to measure in cups.
Thanks
TPT
Hi TPT, Yes is the same. In fact I always used red man whip topping cream.
@Alice Law
Thanks Alice 🙂 Let me know when you post this up
Muahahahaha! I hv actually bookmarked and printed ths recipe!
You are great at making sweets. The cheesecake looks heavenly!
WOW! the cheesecake look so lovely and refreshing!! and is something new. GREAT JOB (: (:
Thanks Jess!
Tigerfish, thank you :))
You always inspire me with your lovely and flawless bakes. Your cheesecake looks so yummy! I haven't tried Yuja before but it sounds so refreshing!
Mary, I always have a bottle of the yuja tea at home so that I can drink it almost everyday.
The spread on top makes them so irresistible!!! 🙂
Alice, I think marmalade or jam can be replaced but you have to use less than 3 tbsp or adjust it yourself because jam is so much sweeter than citron tea.
Hi Shaz, Thank for visiting. The cirton tea tastes better than honey. You must at least get a bottle and try. You'll love it!
You really make your food Looks like they were made by 3 Michelin star pastry Chef!
What a coincidence. Yesterday I saw a jar of citron tea paste when I was browing the aisles of my local Asian grocery store but I didn't get it because I had no idea what to do with it. Ahhh, cheesecake sounds like the perfect way to showcase the citrusy flavours. Great idea 🙂
A classic cheesecake and it looks so pretty!