Durian Oreo Cheesecake with Osmanthus Jelly

Submitted by Angelin Goh, a Munch Ministry member.

Prep Time
30 min

Cook Time
2-3 hours including chilling of each parts

Portion Size
8-10 muffin cups

Specify Applicance Used
Normal Stove Top Wok / Pan

Ingredients

Base:
8 -10 oreo biscuits-pounded to fine crumbs
30 grm unsalted butter

Cream Cheese layer:
half block cream cheese
20g caster sugar
200g durian flesh(i choose sweeter ones)
170ml whipping cream
1/2 tablespoon gelatin
3 tablespoon water

Osmanthus jelly layer:
half pack of plain Konnyaku jelly(small pack)
450ml of osmanthus drink/water
dip of yellow colour if not using osmanthus drink
some dried osmanthus flower

Prep and Cooking Instructions

Melt butter and mix with oreo crumbs,put in muffin case and use e back of a small spoon /ur fingers to firm e base
Chill in e freezer for 15 min /while u doing cheese part …if in fridge got to put for about 2 hours to firm
Allow the gelatin grains to swell (10 mins)by putting 3 tablespoon of water to itin a small bowl(dun stir) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature
In a mixer, whip the whipping cream until thicken like mousse mixture but not stiff peak.
Then cream the cheese and sugar on high speed till smooth, beat in the gelatine mixture.
Stir in durian flesh until well combine.
Fold in the whipped cream until well combine.
Pour the mixture into the biscuit base and chill or freeze in the fridge for bout 3 hours (again i freeze it and take bout 1 hr in freezer)
Prepare jelly 15 min before taking out cheesecake ,heat up osmanthus/water with half pack of jelly powder
add in osmanthus dried flower ,off heat and leave in to cool e mixture.
Scratch some lines with a fork and pour jelly over cheesecakes
Cool until jelly set in fridge.