Osmanthus Cheesecake

  

Ingredient

Method

Base Cake: 1 egg yolk 25g flour 10g caster sugar 15g veg oil 20 milk 1/2tsp baking powder 3g osmanthus powder 1tsp premium 5A grade dried osmanthus flower 1/2tsp vanilla extract 1 egg white 1/4tsp cream of tartar 20g caster sugar Cheese:  250g Cream cheese, soften 60g caster sugar 2 grade B Eggs 15g butter 15g Condensed Milk 5g premium grade A dried osmanthus flower+70g hot water 2tbsp premium 5A grade dried osmanthus flower 15g corn flour 10g LP flour 12g osmanthus powder 10g lemon powder 1 tsp vanilla essence Agar: 230g water 15g sugar 3g agar powder 3g pudding powder 70g hot water+ 4g premium grade A dried osmanthus flower, set aside 1/3tbsp premium grade 5A dried osmanthus flower

Base Cake: 1. Whisk egg white until bubble stage, gradually add sugar and whisk until stiff. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the milk alternating with the dry ingredients, and mixing each addition just until incorporated. 5. Add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 7. Pour the batter into 6.5" round prepared tray and tap the air bubble. 8. Bake at 170C for 15-20 minutes or until golden brown. Cheesecake:  1. Beat cream cheese, sugar, butter and condensed milk until smooth. Then add egg, one at a time, beating well after each addition. Stir in remaining ingredients and mix well. 2. Pour the batter onto cooled cake. Bake for 50-60min (bain marie method), 170C. Lets cool completely. Agar: 1. Cook the water and sugar until melted. 2 Add the agar-agar powder and cook until boiled. 3. Turn off the heat, add the pudding powder, osmanthus tea and combined well. 4. Add dried osmanthus flower and stir well. Set aside for 5 minutes. 5. Carefully pour onto the cheesecake. Chill.