ROSE CHEESECAKE WITH LYCHEE JELLY

This delicately delectable treat makes for the perfect tea party!

Kudos to home chef extraordinaire Angeline Lim for this little slice of heaven. Follow her culinary exploits on Instagram (@12dragons)

  

Serves 4 l Prep Time 30 minutes l Cooking Time 30 minutes l Set Time 4-6 hours

 

INGREDIENTS

 

CRUST

150g caramel cookies (crushed)

75g butter (melted)

   

JELLY TOPPING

150ml lychee syrup (the liquid from the canned lychees)

1-1/2 tsp gelatin powder

1/4 cup water

 

CHEESECAKE LAYER

200g cream cheese

200g silken bean curd

3 pcs gelatin sheets

50g sugar

40ml condensed milk

60ml milk

80ml cream

80ml yoghurt or sour

cream

1/2 tsp rose water

pink colouring (optional)

 

Directions

 

CRUST

- Place crushed cookies in a mixing bowl and pour the melted butter over it. Mix till combined.

- Spoon the mixture into your intended container and press with a spatula until it forms an even layer. Put the mixture into the fridge while you work on your cheese filling.

 

CHEESECAKE LAYER

- Put cheese (room temperature) and sugar into a food processor or kitchen aid with the paddle attachment. Blend until creamy. Add all the rest of the ingredients and blend till mixed.

- Soften the gelatin sheets in cold water, then melt them over a pot of simmering water. Add the melted gelatin to the cheese mixture and mix well.

- Pour into container of your choice and refrigerate for at least 2 hours before topping it with jelly.

 

JELLY TOPPING

- Bloom the gelatin powder in the water, then stand the bowl in hot water and stir till the gelatin dissolves. Let it cool slightly.

- Heat up the lychee syrup and stir in the gelatin. Stir till combined. Let it cool slightly before pouring over the cheesecake.

- Keep it in the fridge to let it set for at least 4 hours before serving.

    

  

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