Longan Cheesecake

Ingredient

Method

Base :  185g crushed oreo cookies, 70g butter  Filling:  250g Anchor cream cheese,  60g caster sugar, 80g canned longan pulp 100ml canned longan juice 2 tbsp corn starch, 3 tbsp LP Flour 2 tsp lemon juice 2 B eggs Longan Gelee: 50ml canned longan juice 2.5 tsp gelatin powder 35ml boiled water Garnish: 19-20 canned longans pulp

1 Base: stir all ingredients until combined. Press mixture into base of 7 inches cake tin.  2 Filling: Blend the longan and juice. Set aside 3 Beat cream cheese and sugar  until smooth. Then Add egg, one at a time, beating well after each addition. Stir lemon juice, longan puree, corn starch and LP flour and mix well. 4 Pour the batter into cake pan, bake for 40-45 min (steam bake), 180C. Let cool. 5 Gelee: Sprinkle gelatin powder into boiled water, let stand for 5 minutes until disolved. Mix it into longan juice. 6 Garnish the longan on top of the cheesecake.Pour the gelee carefully onto the cheesecake and refrigerate for 4 hours or until set.