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