Onde Onde Baked Cheesecake

Onde Onde Baked Cheesecake

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 6
Onde Onde Baked Cheesecake
Digestives biscuits (Base)
10 Pieces
Melted butter (Base)
100g
Pure palm sugar (roughly chopped)
300g
Water
150ml
Cream cheese
450g
Salt
1/4 Tsp
Sugar
1 Cup
Pandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste)
2 Tbsp
Eggs
4
Sour Cream
2/3 Cup
Cooking Cream
2/3 Cup
Desiccated coconut
Garnish
Method
Onde onde Baked Cheesecake
Step
01
For base: Crush the digestives biscuits until its crumbly.
Step 02
Mix the crushed digestives biscuits with melted butter until well combined
Step 03
Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.
Step 04
For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour.
Step 05
For Pandan Cheesecake: Beat cream cheese until soft.
Step 06
Add salt, sugar, pandan milk and mix until combined.
Step 07
Add 1 egg at a time and mix well.
Step 08
Add sour cream and mix until combined.
Step 09
Add the cooking cream little by little until combined.
Step 10
Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes.
Step 11
Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean.
Step 12
Leave it in the pan once baked and refrigerate it overnight.
Step 13
Drizzle the cake with gula melaka syrup and desiccated coconut.