HAW FLAKES CHEESECAKE...

HAW FLAKES CHEESECAKE RECIPE

adapted from :    anncoojournal.com

Biscuit Base :

100  gm  digestive biscuits  (I use graham biscuits)

50  gm  haw flakes  ~  blend to fine

60  gm  melted butter

Cheese Filling :

250  gm  Cream Cheese

30  gm  caster sugar

100  ml  dairy whipping cream

1/2  tsp  vanilla essence

1/2  tsp  lemon juice  (optional)

3  egg  yolks  (large eggs)

3  egg  whites

25  gm  caster sugar

Topping :

50  gm  haw flakes  ~  blend to fine

200  ml  water

25  gm  sugar

1/2  tbsp  gelatin powder  +  2  tbsp  water

Directions :

1.  Biscuit Base :   Grease the sides of a 8-inch removable cake pan and line the bottom with parchment paper.  Blend biscuits and haw flakes to fine and mix well with melted butter (add 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.

2.  Cheese Filling :   Cream the cheese and sugar together at low speed.  Gradually pour in whipping cream, beat till smooth at medium speed.  Contine beating, add vanilla essence and lemon juice, mix well.

3.  Add egg yolks one at a time and beat until all combined.

4.  In another clean bowl, whisk egg whites till foamy.  Add sugar in batches and whisk to peak form.  Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.

5.  Gently pour cheese mixture into prepared cake pan.  *** Wrap the cake pan with aluminium foil to prevent cheese cake batter seeped through the pan.

6.  Steam bake in preheated oven at 160'C for about 1 hour.  It should feel set, but not rigidly so.

7.  Leave cheese cake to cool completely in pan before adding the topping jelly on top.

8.  Topping :   Blend haw flakes till fine.  Then combine with water and sugar in a small pot.

9.  Stir mixture to boil under medium heat until haw flakes dissolved.  Then add in the soaked gelatin and stir well again till gelatin melted (you may sieve the liquid mixture if you find the haw flakes are not completely dissolved) and leave liquid to cool completely.

10.  Lastly pour liquid mixture on top of the cheese cake and chill the cheese cake in the refrigerator for a few hours or overnight.  (I skip doing these but instead I use Non-Dairy Whipping Cream to decorate the cheese cake).

11.  Remove the cake from cake pan, decorate with fresh cream and haw flakes or as desired.

ENJOY!!!