My grandson Ethan likes Oreo Cheesecake.
He also likes Longan.
I have decided to bake this
Longan Jelly Oreo Cheesecake for this Chinese New Year.
Base
130g Oreo biscuit crumbs
50g butter, melted
Cheese Filling
1 Tbsp gelatine
4 oz hot water
250g cream cheese
90g sugar & cream from Oreo biscuits
4 oz syrup
4 oz whipping cream
1. Combine biscuits crumbs & melted butter & press into the base of a 8” pan
2. Leave in freezer and start preparing the filling
3. Dissolve gelatine in 4 oz hot water, heat the mixture until it is clear
4. Leave to cool
5. Cream cheese and sugar until smooth, whip in cream & syrup
6. Add cooled gelatine mixture
7. Pour onto the cheesecake base, leave to set in fridge for 4 hours
Jelly
240ml syrup
100ml Water
1 Tbsp gelatine powder
1. Sprinkle gelatin over the water, stir to mix well
2. Heat the mixture and add syrup, and bring to boil
3. Leave to cool
4. Break the Longan in halves & arrange on the cheesecake
5. Pour the jelly over the Longan & leave in fridge to set
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