A multi-layer cheesecake that is honeyed and tangy, sprinkled with the unique fragrance of citron rind. Goes well with a good cuppa honey citron tea, enjoyed cold or warm.

Benefits of Honey Citron Tea

Korean honey citron tea does not contain caffeine, it is an herbal or tisane made with a citrus fruit. It is perfect for when if you’re looking for a little cold relief or just a nice hot beverage to warm up, and can be consumed daily throughout the day.

Citron tea contains 3 times more vitamin C than lemons. Drinking honey and lemon tea in the morning on an empty stomach can be very beneficial. It works as an excellent detox agent. Start your day right with a pump of vitamin C!

Once the jar is opened, keep it refrigerated. Due to the real fruit in the tea, it will turn a brownish colour and the fruits ferment in the tea.

What’s In This Recipe?

• Honey Citron Tea – A little of this glorious jam goes a long way in this recipe
• Tangerines – Some species are sweet, some are more tangy. For this recipe, we used Australian Honey Murcott, which has a mild sweetness to it and very few seeds.
• Digestive Biscuits – You can use graham crackers but we love the flavourful mix of sweet and salty from these
• Butter – Unsalted, always
• Cream Cheese – What’s cheesecake without cream cheese?
• Gelatine – We use gelatine sheets, but you can also use gelatine powder

Another important ingredient needed to create this recipe is…..time, lots of it. You will spend many hours thinking about this cheesecake and salivating as it sits in your refrigerator, taking its own sweet time to firm up layers. Nah, we kid. Just throw it in the fridge and try not to think about it.

Find the printable recipe with measurements below.

Steps To Make Honey Citron Tea Tangerine Cheesecake

This recipe is not difficult and is highly customisable (you can choose to omit the decoration and tangerine jelly layer).

The only hard part is waiting for each layer to set.

Here’s how you make this palatable cheesecake, layer by layer, step by step:

1. Make the crust. Crush the biscuits and add melted butter. You can also use a food processor, but crushing the biscuits with a rolling pin is pretty therapeutic. Stir until the mixture looks like wet sand. Pour it into a 6-inch pan and lightly compress the base. Refrigerate for at least an hour, overnight is best.
2. Decorate the sides. Peel and cut the tangerines so that you get 2-3 plump fans from each tangerine, depending on the size of the fruit. Set aside the remainder. Line the fans along the side of the pan. Cover with cling wrap and refrigerate.
3. Make the tangerine jelly. Soften gelatine sheets in cold water. Blend the rest of the tangerine (we used an immersion blender) and add honey citron tea jam and sugar. Remove gelatine sheets, lightly squeezing to remove moisture, and place them in a small bowl. Place this small bowl in a larger bowl containing hot water to melt the gelatine sheets. Once melted, add to tangerine-citron juice. Pour into 4-inch pan. Cover with cling wrap and refrigerate for at least 1 hour.
4. Make the cheesecake batter. Soften the cream cheese until it has the consistency of nut butter. Microwave for 10 seconds, for 3 rounds. A spreadable consistency ensures that the batter appears smooth and not lumpy. Add sugar, honey citron tea jam, yogurt, lemon juice and fold. Soften gelatine sheets in cold water. Whip cream to very soft peaks. Add melted gelatine sheets to cream cheese quickly and stir. Fold in the whipped cream
5. Assemble the jelly. Remove both tangerine jelly and crust pan from the refrigerator. Pour half of the cream cheese mixture over the crust, place the tangerine jelly on top and add in the rest of the batter. Cover with cling wrap and refrigerate for at least 1 hour
6. Make the honey citron tea topping. Soften gelatine sheets in cold water. Add honey citron tea jam to hot water. Cut the citron strips into smaller pieces so that they spread more evenly. Once gelatine sheets turn soft, add them to the warm tea. Remove the cheesecake from the refrigerator and pour this warm tea over the cheesecake. Cover with a plate and refrigerate for at least 3-4 hours, preferably overnight.

How To Thoroughly Enjoy Honey Citron Tea Tangerine Cheesecake

• Let the cake sit in room temperature for a minute before devouring it. This will provide enough time for the base layer to soften just enough so that you can poke your fork all the way through to the bottom
• Make a cup of honey citron tea – hot or cold, either way you like and imagine yourself sitting in a pretty little cafe in Korea
• Close your eyes and let your tastebuds envelope themselves in the different flavours from each layer

How To Store Your Cheesecake

• To store: Leftovers should be refrigerated in an airtight container to retain the cheesecakes’ freshness and moisture.
• To freeze: This cheesecake can be kept in the freezer for one month. Take it out of the freezer at least 30 minutes before serving to thaw.

Honey Citron Tea Tangerine Cheesecake

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• Author: admin
• Total Time: 40 minutes

Print Recipe

Description

A multi-layer cheesecake that is honeyed and tangy, sprinkled with the unique fragrance of citron rind. Goes well with a good cuppa honey citron tea, enjoyed cold or warm…

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Ingredients

Units MUS Scale 1x2x3x

• 250g Cream cheese
• 3 tbsp Sugar
• 1 tbsp Lemon juice
• 1 tbsp Gelatin
• 3 tbsp Water
• 60ml Fresh milk

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Instructions

1. To make the crust, crush the biscuits in a ziplock. Transfer to a bowl and add melted butter. You can also use a food processor to shorten the process. Stir until the mixture looks like wet sand. Pour it into a 6-inch pan and lightly compress the base. Refrigerate for at least an hour, overnight is best.
2. To achieve the tangerine fans around the cake, peel and cut the tangerines so that you get 2-3 plump fans from each tangerine, depending on the size of the fruit. Set aside the remainder. Line the fans along the side of the pan. Cover with cling wrap and refrigerate.
3. Start making the tangerine jelly by placing gelatine sheets in cold water to soften them. With an immersion blender, blend the rest of the tangerine, adding more to make up to 100g of juice. Add honey citron tea jam and sugar. Remove gelatine sheets, lightly squeezing to remove moisture, and place them in a small bowl. Place this small bowl in a larger bowl containing hot water to melt the gelatine sheets. Once melted, add to tangerine-citron juice. Pour into 4-inch pan. Cover with cling wrap and refrigerate for at least 1 hour.
4. To make the cheesecake filling, soften the cream cheese until it has the consistency of nut butter. Microwave for 10 seconds, for 3 rounds. A spreadable consistency ensures that the batter appears smooth and not lumpy. Add sugar, honey citron tea jam, yogurt, lemon juice and fold.
5. Soften gelatine sheets in cold water.
6. Whip cream to very soft peaks. A hand whisk or handheld blender is fine.
7. Melt gelatine sheets (refer to Step 3), and add melted gelatine sheets to cream cheese mixture (not the whipped cream!) quickly and stir.
8. Fold in the whipped cream.
9. Time to assemble! Remove both tangerine jelly and crust from the refrigerator. Pour half of the cream cheese mixture over the crust, place the tangerine jelly on top and add in the rest of the batter. Cover with cling wrap and refrigerate for at least 1 hour.
10. For the last layer, soften gelatine sheets in cold water. Add honey citron tea jam to hot water. Cut the citron strips into smaller pieces so that they spread more evenly. Once gelatine sheets turn soft, add them to the warm tea. Remove the cheesecake from the refrigerator and pour this warm tea over the cheesecake.
11. Cover with a plate and refrigerate for at least 3-4 hours, preferably overnight.
12. When you’re ready to eat it, place a warm towel around the pan to make removal easier.
13. If kept in freezer, take it out of the freezer at least 30 minutes before serving to thaw.

• Prep Time: 10
• Cook Time: 30