Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Remove the outer part of
Lemongrass (2 stalks)
, clean and bruise the white part with a knife.
Step 3
In a small pot, add
GOYA® 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.
Step 4
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.
Step 5
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
Eggs (3)
, one at a time until combined, followed by zest from
Lime (1)
and
Cake Flour (3 Tbsp)
, mix well.
Step 6
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.
Step 7
Leave cake to cool on a wire rack before adding the jelly topping on top.
Step 8
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.
Step 9
Chill cheesecake in the refrigerator until gelatin set for a few hours before serving.
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