Lemon Grass Lime Cheesecake

Preheat the oven to 325 degrees F (160 degrees C).

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), lemongrass, and zest from Lime (1) together, under medium heat to almost boil. Cover with a lid and cool down coconut milk. Then strain the coconut milk mixture through a sieve.

Biscuit base - Crush Digestive Biscuit (1 cup) with a rolling pin in a zip lock bag until they are like crumbs, then add Butter (3 oz) 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 3 Tbsp of Lime Juice. Lastly beat in the Eggland's Best Classic Eggs (3), one at a time until combined, followed by zest from Lime (1) and Cake Flour (3 Tbsp), mix well.

Pour the cream cheese mixture onto the chilled biscuit base. Bake in a preheated oven 325 degrees F (160 degrees C) for about 55 minutes. Place a pan of water below the cake.

Leave cake to cool on a wire rack before adding the jelly topping on top.

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

Chill cheesecake in the refrigerator until gelatin set for a few hours before serving.