Genmaicha Cheesecake

  

Ingredient

Method

Base: 180g kataifi/kunafa dough 110g butter 4-5tbsp osmanthus syrup 50g caster sugar Cheesecake: 400g cream cheese 35g butter 50g caster sugar 50g condensed milk 5B eggs  90g sour cream 120g milk   25g genmaicha powder 35g corn starch 15g LP flour  10g lemon juice  1/2 tsp salt        topping: 50g white chocolate chip 20g butter 50g condensed milk  180g sour cream dreied Osmanthus

Base: 1. Using a sharp knife, cut the kataifi into small pieces. 2. Transfer into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. 3. When the color becomes a lightly gold, add butter and continue to toast until crisp and golden brown.  4. Remove from the heat and let cool. 5. In a medium bowl, add toasted kataifi, caster sugar, and osmanthus syrup and mix well. 6. In a 7-8-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan.  7. Place in the refrigerator until ready to use. Cheesecake: 1. Beat together the cream cheese, butter, condensed milk & sugar, until thick and creamy. 2. Add the eggs, one at a time and continue mixing until the mixture is well blended. 3.Pour  milk and sour cream into it and stir well. 4. Fold in powders, flour and corn starch and mix until well combined. 5. Pour batter into 8" cake pan   6. Bake at 160C for 60-80mins with bain marie method. 7. Cool completely and chill overnight. topping: 1. Microwave white chocolate chip and butter for few seconds until metled.  2. Add the condensed milk and sour cream and mix until well combined. 2. Spread the cream over the cake and decorate as desired