Korean · Dessert
Honey Citron Cheesecake
A dense yet silky Korean-style baked cheesecake scaled to a petite 10cm tin, scented with yuja-adjacent lemon zest and juice to stand in for citron, and finished with a warm honey glaze and delicate zest curls. The honey replaces part of the sugar for a softer, floral sweetness that plays against the cream cheese's tang, echoing the honey-citron tea culture found across Korean cafes.
$1
15 minsPrep
33 minsCook
288 minsTotal
MediumLevel
Nutrition per serving
386Calories
7.8gProtein
27.8gFat
28.5gCarbs
24.4gSugar
0.3gFiber
263mgSodium
174mgChol
15.1gSat Fat
138mgPotassium
93mgCalcium
0.7mgIron
0.4mcgVitamin B12
4.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citrus Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and line a 10cm springform tin with parchment, wrapping the outside base in foil if using a water bath.
2
Beat the softened cream cheese with the sugar and honey using a hand mixer until completely smooth with no lumps, about 2 minutes.
3
Add the egg and mix on low just until incorporated, then fold in the sour cream, cornstarch, lemon zest and lemon juice until the batter is silky.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
6
Turn off the oven, crack the door open and let the cheesecake cool inside for 10 minutes before removing.
7
Cool to room temperature, then chill in the fridge for at least 4 hours or overnight until fully set.
8
Warm the remaining honey slightly and brush it over the top of the chilled cheesecake as a glaze.
9
Scatter the lemon zest curls over the glazed top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 135g135g Cream Cheese, softened
- 20g20g Sugar White
- 18g18g Honey
- 50g50g Egg, lightly beaten
- 25g25g Sour Cream
- 6g6g Cornstarch
- 10g10g Lemon, zested and juiced, citron marmalade substitute
- 10g10g Honey, warmed, for citron glaze, 1
- 6g6g Lemon, thin-sliced zest curls for garnish, 1
