Happy New Year!!!
A light tasting cheesecake with refreshing yuzu.
My friend got me a big bottle of korean yuzu honey tea from Chinatown.
I like the tea so when I saw a blog with the cheesecake, I gave it a try.
The cheesecake is great.
Recipe (6'' round/6 ramekins):
70g digestive biscuit crumbs
30g butter (unsalted & melted)
Mix the crust ingredients & press into a pan/ramekins, cool in a fridge.
125g cream cheese
100g yuzu honey
125ml whipping cream
2g of gelatin
Dissolve gelatin in hot milk, then add in the yuzu honey.
Whisk cream cheese with sugar until smooth then blend in the yuzu batter.
Whisk the whipping cream to soft peaks then fold in the yuzu cheese batter.
Fill the prepared pan/ramekins then freeze to set.
Decorate with some pineapple pieces or as you like & serve.