Roselle Cheesecake

Pin It Now!

The process of making this cheesecake is similar with Japanese Cotton Cheesecake. It requires melting the cream cheese instead of creaming. After seeing this recipe from 茄子,袅袅烘焙香 remind me of not baking cheesecake with this method for quite sometimes. It yields finer cake texture compare with creaming method. Whoever likes Japanese Cotton Cheesecake you going to love this one too ^^

Ever since I make pickled roselle and roselle jam I wanted to use in decorate cheesecake. Being inspired by Sonia aka Nasi Lemak Lover here come my Roselle Cheesecake.

Cheesecake recipe reference from 茄子,袅袅烘焙香 

Cake deco inspired by Nasi Lemak Lover

Roselle Cheesecake 
Ingredients:
~cheesecake
(A)
300g cream cheese
200g whipping cream(dairy)
40g corn flour(shifted)
4 egg yolks

(B)
4 egg white
80g sugar

½ teaspoon white vinegar (or lemon juice)

Methods:
~Cheesecake

1. Line the bottom and side of 7" round baking pan. Set aside.

2.Double-boil cream cheese and whipping cream until smooth. Remove from heat. 

3. After a minute off the heat add in yolks. Whisk to combine.
*Make sure the cheese mixture is not too hot. Hot cream will COOK the yolks. If the bowl not hot to touch, the temperature should be right.

4. Then add in sifted flour and whisk to combine. Set aside.

5. In another clean bowl beat egg whites until foamy. Divide the sugar into 2 equal portions. Add in 1^st portion and beat till no longer foamy. Add in vinegar and 2^nd portion of sugar. Continue beat until it reaches soft peak form. (soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

6. Scoop 1/3 of the egg whites into cream mixture. Use hand whisk to mix it evenly into cheese batter.

7. Next pour the cheese mixture into remaining whites. Whisk to combine. Once most of whites incorporate switch to spatula. Scraping remaining whites at the sides bowl and gently fold till well combined.

8. Pour batter into lined pan. Steam baked in preheated oven at 120C for about 1 hour 10 minutes. 
* Do adjust your oven accordingly.
* I used steam baked method. I place the hot water pan in the lower rack and the pan at the middle rack. Therefore not need to worry about the water sipping inside my cake. Save wrapping too. Do find out here how I place my pan.

9. After the baking time is over, slightly open the oven door and let the cake cool completely inside the oven. Once cool. Keep in fridge for several hours or overnight.

~Assemble
(A) Roselle filling
80g Roselle jam, recipe here
50g water 
1 teaspoon cornflour
*A bit runny. Next time will increase to 2 teaspoons 

Mix cornflour and water in a saucepan. Add in roselle jam and mix well. Cook over low heat and stir occasionally till thicken. Set aside to cool.

(B) Pistachio nuts
*Place in plastic bag and crush with rolling pin

(C)Pickled Roselle, recipe here

(D) Whipped cream

Methods:
1. Spread Roselle filling on top of the cake.

2. Then frost the sides of the cake with whipped cream.

3. Pat the sides with crushed pistachio nuts.

4. Arrange pickled Roselle on top.

Why not bake this Roselle Cheesecake for the coming Mothers' Day? I'm sure mothers will happy to receive this edible flower cake :)

I am submitting this post to 

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv