Preheat the oven to 320 degrees F (160 degrees C).
Remove the outer part of Lemongrass (2 stalk), clean and bruise the white part with a knife.
In a small pot, add Coconut Milk (200 milliliter), 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 Biscuit (120 gram) with a rolling pin in a zip lock bag until they are like crumbs, then add Butter (80 gram) 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 (250 gram) and Caster Sugar (85 gram) at low speed, gradually pour in coconut milk, then change to medium speed, beat mixture till smooth and add Lime Juice (3 tablespoon). Lastly beat in the Egg (3), one at a time until combined, followed by Lime (1) and Cake Flour (3 tablespoon), mix well.
Pour the cream cheese mixture onto the chilled biscuit base. Bake in a preheated oven 320 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 (300 milliliter),Caster Sugar (50 gram), Lemongrass (2 stalk) 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 tablespoon), Gelatin Powder (3 teaspoon) with water mixture into it. Stir until gelatin melted and leave liquid to cool before pouring onto cheesecake.
Chill cheesecake in the refrigerator until gelatin set for a few hours before serving. Enjoy!