Grease the sides of an 8-inch removable cake pan or springform pan and line the bottom with parchment paper.
Blend Digestive Biscuit (100 gram) and Haw Flakes (50 gram) together and mix well with Butter (60 gram). Add a little more butter if you find the crumbly biscuits are too dry.
Press the biscuit crumbs with your hand at the bottom of the lined cake pan and place it in the refrigerator for later use.
Cream Cream Cheese (250 gram) and Caster Sugar (30 gram) together at low speed.
Gradually pour in Whipping Cream (100 milliliter), beat till smooth at medium speed. Continue beating adding Vanilla Extract (1/2 teaspoon) and Lemon Juice (1/2 teaspoon) mix well .
Seperate the egg yolks and the egg whites from the Egg (3).
Add just the egg yolks one at a time and beat until all combined.
In another clean bowl, whisk in the egg whites until foamy. Add Caster Sugar (25 gram) in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan.
Preheat the oven to 160 degrees C (320 degrees F).
Steam bake for about 1 hour.
Leave cheesecake to cool completely in pan before adding the topping jelly on top.
Blend Haw Flakes (50 gram) to fine. Then combine with Water (200 milliliter) and Granulated Sugar (25 gram) in a small pot.
Stir mixture to boil under medium fire until haw flakes dissolved.
Soak Gelatin Powder (1/2 tablespoon) in Water (2 tablespoon).
Then add in the soaked gelatin and stir well again till gelatin melted and leave liquid to cool completely.
Lastly pour liquid mixture on top of the cheesecake and chill the cheesecake in the refrigerator for a few hours or overnight.
Remove the cake from cake pan, decorate with fresh cream and haw flakes or as desired. Serve and enjoy!