In the past couple of years, the Korean Yuja Cha (Honey Citron Tea) has certainly become all the rage, especially among Asian. This herbal tea is also supposedly quite good as a remedy for colds because of its high Vitamin-C content, about 3 times as much as that of lemon.
Korean Honey Citron Tea (Yuja Cha).
After hearing so much about this tea, I finally gave in and bought a jar a couple of months ago for a taste – not for its herbal benefit but as a hot drink. I must admit I love the taste because of its honey and citrus combination, especially good on a cold rainy night!
I also happened to notice a recipe for a soufflé cheesecake using this yuja tea in a cookbook and decided to try it out. I adapted it with the basic soufflé cheesecake recipe I made often and here is the recipe I came up with. The flavour is subtle but the yuja peel from the tea definitely added an extra dimension to the cake. The recipe from the cookbook also asked for fresh yuja juice and zest which I cannot get here, so I decided on the orange blossom water as a substitute. If you cannot find orange blossom water, just use finely grated zest from an orange.
The chopped peel from the yuja tea has all sunk to the bottom of the cheesecake.
Makes one 20cm cheesecake
250g cream cheese
80g Korean yuja tea preserve 柚子茶醬
80ml (1/3 cup) hot water
4 egg yolks
30g (1 1/2 tablespoons) caster sugar, sifted
1 teaspoon orange blossom water
40g cornflour, sifted
4 egg whites
70g (1/3 cup) caster sugar, sifted
1. Preheat oven to 150°C. Grease the sides of a 20cm round cake tin and line base with baking paper. Place this cake tin in a deep roasting tray (or use another larger baking tin) and fill the tray with hot water to about 1/3 or halfway up the sides of the 20cm cake tin (you need to press the cake tin down to measure). Remove the 20cm cake tin and place the tray with the hot water in the preheating oven. Dissolve yuja tea preserve in hot water; let cool.
2. Roughly chop the cream cheese into smaller pieces. Place into a mixing bowl together with the butter and sit the bowl over a saucepan with simmering water; make sure the base of the bowl does not touch the water below. When the cream cheese is soft and butter has melted, remove from heat. Whisk until smooth; cool slightly.
3. Beat egg yolks with 30g sugar and orange blossom water until sugar dissolves. Strain the yuja tea into the yolk mixture; roughly chop the yuja peel, discard any pips if visible, and add the chopped peel to the yolk mixture also and beat to combine. Then gradually whisk the warm cheese mixture into the yolk mixture. Fold in sifted cornflour.
4. In the meantime, beat egg whites until foamy with uniform tiny bubbles. Gradually beat in 70g sugar, spoonful by spoonful, until firm soft peaks formed, just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the cheese mixture. Repeat two more times with the rest of the egg white mixture.
6. Pour batter into the prepared tin. Place the cake tin in the tray with the hot water.
7. Bake for about 60 minutes, or until the top is lightly brown and has small cracks appearing. Let cool completely before turning out.
The cheesecake just after finishing baking.
The cheesecake has sank back after cooling which is normal for the soufflé cheesecake.
Taste: Light, fluffy cheesecake with a subtle yuja tea flavour
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): Loosely adapted from the recipe “柚子舒芙蕾乳酪蛋糕” from the cookbook “我♥和風洋菓子” by 福田淳子