Korean Yuja Tea Cheesecake
1 cup water
150g biscuits, crushed
150g butter, melted
750g cream cheese
1 cup sugar
1.5 cup milk
1.5 non dairy whipped topping
2 lemon, juiced
⅕ cup gelatin solution
1 cup Korean Yuja tea
⅘ cup gelatine solution
Line an 8 in. round cake tin, set aside
Making gelatine solution:
Measure 1 cup 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.
1 Using roller crush crackers into crumbs
2 Combine cracker crumbs and melted butter in a mixing bowl
3 Press the cracker crumbs onto the prepared cake tin and put it in the refrigerator for later use.
Cheese cake mix:
1 In another mixing bowl, beat cream cheese and sugar until smooth, then gradually add in milk until combined.
2 Add lemon juice, Korean Yuja tea , mix to combine and add gelatin solution, mix well.
3 Add in whipped non-dairy topping cream.
4 Pour cream cheese mixture on the prepared cake tin and refrigerate for at least 4 hours until set.
Korean Yuja tea Topping:
Blending Yuja tea and gelatine solution at medium speed till the mixture is smooth.
Pour evenly on top of chilled cheesecake and refrigerate until ready to serve
Serving option: Top with Italian meringue frosting. (shown in picture)
Note: Italian Meringue Frosting Recipe
3 large egg whites
1/4 tsp cream of tartar
1 cup sugar
1/4 cup water
small pinch salt
1/2 tsp or 2.5millilitres (0.08 fluid ounces) vanilla essence
Add the cream of tartar to the egg whites. Beat on high speed until you have soft peaks.
Mix together the water and caster sugar, heat, stirring until the sugar is dissolved.
Then add a candy thermometer and heat until 238F (114.44 degrees Celsius).
Turn your beaters on and pour in the sugar syrup in a thin stream. At first it will make it quite liquidy but keep the mixers running for about 5 minutes and as it cools it will thicken up. Add your vanilla and salt.
Korean Yuja Tea Chicken Wings
8 pieces chicken wingette(mid-joint)
¼ cup Korean Yuja tea
1 tbsp honey
2 tbsp mashed garlic
¾ tsp white pepper
¾ tsp sea salt
1. Preheat oven at 350 F
1. Wash and pat dry chicken wings, place in a mixing bowl
2. Sprinkle salt and pepper over wings and mix well, set aside for 15 minute
3. Mix Korean Yuja tea, honey and garlic in a small bowl for glazing
4. In a medium skillet over medium heat, warm up skillet first, add coconut oil
5. Put wings in skillet, fry each side for 2 minute or till golden brown.
6. Place wings in a baking pan, brush with glazing mixture.
7. Bake at 350 F for 10 minute, turn over wings, brush with glazing mixture , bake for another 10 minute
Korean Yuja Tea Chicken Salad
2 piece grilled chicken breast, sliced
1 bag garden mix salad, washed
1 peach, sliced
6 Tbsp yuja / yuzu marmalade
6 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 Tbsp freshly squeezed lemon juice or orange juice (this will give a sweeter taste)
Dressing: Combine all ingredients in a bowl and mix well until well blended.
Toss garden mix and dressing In a large salad bowl, mix well
Serve with sliced chicken and peach.
Korean Yuja Tea Rum Punch
Korean Yuja Tea
In a bowl, add Rum,Water,Sugar and Korean Yuja Tea in 1:1:1:2 ratio, mix well till sugar dissolved.
Using a tall glass, add 3-5 tablespoon Rum mixture to the bottom of the glass, add a few ice cubes.
Add champagne to half of the glass, then add sparkling water to top.
Add fresh mint leaf and serve