Onde Onde Baked Cheesecake
It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!
SERVING
2 Pax
PREP TIME
2 Hours 40 Minutes
INGREDIENTS
| 10 Pieces | Digestives biscuits (Base) |
| 100g | Melted butter (Base) |
| 300g | Pure palm sugar (roughly chopped) |
| 150ml | Water |
| 450g | Cream cheese |
| 1/4 Tsp | Salt |
| 1 Cup | Sugar |
| 2 Tbsp | Pandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste) |
| 4 | Eggs |
| 2/3 Cup | Sour Cream |
| 2/3 Cup | Cooking Cream |
| Desiccated coconut Garnish |
DIRECTIONS
| 1 | For base: Crush the digestives biscuits until its crumbly. |
| 2 | Mix the crushed digestives biscuits with melted butter until well combined |
| 3 | Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter. |
| 4 | For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour. |
| 5 | For Pandan Cheesecake: Beat cream cheese until soft. |
| 6 | Add salt, sugar, pandan milk and mix until combined. |
| 7 | Add 1 egg at a time and mix well. |
| 8 | Add sour cream and mix until combined. |
| 9 | Add the cooking cream little by little until combined. |
| 10 | Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes. |
| 11 | Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean. |
| 12 | Leave it in the pan once baked and refrigerate it overnight. |
| 13 | Drizzle the cake with gula melaka syrup and desiccated coconut. |