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I love Orh Nee.

And i love cheesecake.

After my previous attempt on Yam Cheesecake, i decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best i could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, i knew this version was a failure.

Then i decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!?

But guess what?

It did not!

The truth is, the combination blew me away!

I LOVE IT!

And the family LOVE it!

It was thumbs up from every one including Beep, my fussy 4 years old. I like how all the flavours blend so well together. Most importantly, i like how the yam is the star and how the coconut is just the icing on the cake – literally!

So yes, here you go…. My Orh Nee Cheesecake. :)

Hope you will love this precious recipe of mine as much as i do!

Orh-Nee (Taro) Cheesecake

(Ideal for 8″ cake)

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Filling

  • 500g cream cheese
  • 120g castor sugar
  • 2 1/2 eggs
  • 150ml whipping cream
  • 1/2 tsp salt
  • 1 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.

Topping

  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 1/2 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.

Cool cheesecake completely in pan on rack, about 1-2 hours.

Cover and chill until cold, for at least 4 hours.

Note :

* feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.

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Yup, that’s me! :D

On Singapore’s newspaper – The Straits Times – today (Sunday)!

Thank you Rebecca Lynne Tan, from The Straits Times for the feature :)

Note : if you are following the recipe from the newspaper, please read this.

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