Cooking Instructions
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Step 1
Grease the sides of an 8-inch removable cake pan or springform pan and line the bottom with parchment paper.
Step 2
Blend
Digestive Biscuits (100 g)
and
Haw Flakes (50 g)
together and mix well with
Butter (60 g)
. Add a little more butter if you find the crumbly biscuits are too dry.
Step 3
Press the biscuit crumbs with your hand at the bottom of the lined cake pan and place it in the refrigerator for later use.
Step 4
Cream
Cream Cheese (250 g)
and
Caster Sugar (30 g)
together at low speed.
Step 5
Gradually pour in
Whipping Cream (100 mL)
, and beat till smooth at medium speed. Continue beating adding
Vanilla Extract (2 mL)
and the juice from
Lemon (1)
and mix well.
Step 6
Seperate the egg yolks and the egg whites from the
Eggs (3)
.
Step 7
Add just the egg yolks one at a time and beat until all combined.
Step 8
In another clean bowl, whisk in the egg whites until foamy. Add
Caster Sugar (25 g)
in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Step 9
Gently pour cheese mixture into prepared cake pan.
Step 10
Preheat the oven to 160 degrees C (325 degrees F).
Step 11
Steam bake for about 1 hour.
Step 12
Leave cheesecake to cool completely in pan before adding the topping jelly on top.
Step 13
Blend
Haw Flakes (50 g)
to fine. Then combine with
Water (200 mL)
and
Granulated Sugar (25 g)
in a small pot.
Step 14
Stir mixture to boil under medium fire until haw flakes dissolved.
Step 15
Soak
Gelatin Powder (3 g)
in
Water (30 mL)
.
Step 16
Then add in the soaked gelatin and stir well again till gelatin melted and leave liquid to cool completely.
Step 17
Lastly pour liquid mixture on top of the cheesecake and chill the cheesecake in the refrigerator for a few hours or overnight.
Step 18
Remove the cake from cake pan, decorate with fresh cream and haw flakes or as desired.
