Lemon Grass Lime Cheesecake

Remove the outer part of Lemongrass (2 stalks) , clean and bruise the white part with a knife.

In a small pot, add Coconut Milk (3/4 cup) , lemon grass, and Lime (1) together, under medium heat to almost boil. Cover with a lid and cool down coconut milk. Then strain coconut milk mixture through a sieve.

Biscuit base - Crush Digestive Biscuits (1 cup) with a rolling pin in a zip lock bag until they are like crumbs, then add Butter (1/3 cup) and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.

Cheese filling - Beat the Cream Cheese (1 cup) and Caster Sugar (1/2 cup) at low speed, gradually pour in coconut milk, then change to medium speed, beat mixture till smooth and add Lime Juice (3 Tbsp) . Lastly beat in the Eggs (3) , one at a time until combined, followed by Lime (1) and Cake Flour (3 Tbsp) , mix well.

Jelly topping - In a small pot, boil Water (1 1/4 cups) , Caster Sugar (1/4 cup) , Lemongrass (2 stalks) and Lime (1) together at medium heat for about 2 minutes and strain mixture through a sieve. Return the liquid in the pot, heat up and add Lime Juice (2 Tbsp) , Gelatin Powder (1 Tbsp) with water mixture into it. Stir until gelatin melted and leave liquid to cool before pouring onto cheesecake.