Red Dragon Fruit Cheesecake 火龙果芝士蛋糕

• Biscuit base
• 80g digestive biscuit crumbs (crush biscuits with a rolling pin)
• 40g melted butter
• Biscuit base – Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
• Cheese filling
• 250g cream cheese, room temperature
• 200g natural yogurt
• ½ tbsp lemon juice
• 1 tsp vanilla extract
• 3 packs white chocolate (Meiji brand – total 120g)
• 4 tbsp icing sugar, sifted
• 1.5 tbsp gelatin + 2tbsp water (about 15g), soaked for 2 mins
• 100g red dragon fruit puree

1. Melt white chocolate under double boiler and stir till to smooth and leave to cool. Melt gelatin under double boiler and keep warm.
2. Place cream cheese, natural yogurt, melted white chocolate, icing sugar, lemon juice and vanilla extract in a food processor and blend until smooth. Then continue blending and pour in melted gelatin and blend mixture well again.
3. Divide cheese filling mixture into 2 portions. Add 3 tablespoon of red dragon fruit puree into one of the plain cheese mixture. Gently stir well with a hand whisk and pour into prepared cake pan and spread evenly, then place into freezer for about 15 to 20 minutes to semi set.
4. Add ½ tablespoon of red dragon fruit puree (for a lighter colour) into the remaining plain cheese mixture and gently stir well.
5. Then take out the cake pan from freezer and gently pour the second layer of cheese mixture (step 5) on top of the semi set cheesecake.
6. Refrigerate the whole red dragon fruit cheesecake for a few hours or overnight. Decorate the cake as desired before serving.

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