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.

———————————

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.

46 Responses to “Orh Nee Cheesecake (Yam Cheesecake)”

  1. Wow so cool to be featured on the paper! Congrats! Very creative recipe too!

  2. This is a beautiful shot darhling… congrats on the PR coverage to you!!!! I’m currently smelling paint …. up my nose… I was painting a piece of board to use as contrast in a photo shoot…. think I need to open more windows..

  3. Congratulations! Very proud of you!
    Very creative using taro in your cheese cake too.

  4. Congratulations Sherie, found the online version here. You look good! As for the cheesecake, this is new to me and I love purple yam so it’s a bookmark-to-try item (again!).

  5. Congrats dear! Would love to try this cheesecake too as I absolutely love orh nee. Maybe I’ll add in pumpkin and gingko, somewhere.. :)

  6. YOU FAMOUS!!! You rock! The cake rocks! And you look so pretty in that photo! I wanna scream. ;) SO HAPPY FOR YOU, BABE!!! *hugs*

  7. wow the cheesecake recipe must’ve took forever to get the correct adjustments, so glad it worked for you this time round. btw congratulations for being on print!

  8. Congrats!!!! You are awesome!!!! I am sure this recipe will be a great keeper :p Keep it up!!!

  9. Congrats Sherie! Awesom creation, great combination for the love of both world! You look great! ;)

  10. wen + 3 hungrytummies + ellena + jessie + everyone : thank you ALL for the very nice and kind words! You have no idea how much i appreciate it. Really.. :)

    elle : i’m envious! i can’t find any boards here :(

    pickyin : thank you for the link and the snapshots. u are fantabulous!

    swee san : i wanted to add gingko nuts too! but was strictly forbidden by somebody. hahaaa! even the lemon thyme as garnish was frowned upon!

    ju : u are AWESOME la dearie.. seriously. *sniffs*

    grub : i lazy. i just tried twice and that was it! :P

  11. Saw this on Twitter! Congrats for the feature in a national paper! Your orh-nee cheesecake looks intriguing and decadently at the same time! Definitely a modern interpretation to a Chinese-Teochew classic. A fusion to remember, too!

  12. Wow, this cheesecake sound like a winner! congrats on being featured on the papers! :)

  13. First I saw the Orh Nee Cheesecake, and my jaw dropped. What an INGENIOUS creation!! The photos had me at hello, and then came the news that you were featured on the paper!!! Congratulations! Very happy for you, hats off to you!!! *kowtows*

  14. You’re a Singaporean celebrity now! Congrats!
    The thought of sour cream & cheesecake actually makes me weak at the knees!

  15. Sherie, you always my model! This time is just amazing that you go on newspaper! I show it to my hubby and he said you are smart and great!! Continue your good work. :)

  16. Congrats on the feature! And a feature worthy recipe, definitely. You look really good in the photo! It must have been a blast :) !

  17. wow, congrats on the feature! You look very pretty! and the orr nee cheesecake is so creative!

  18. wow! u’re the poster girl now hahah so proud of you. I’ve a colleague who loves yam but we couldn’t figure out what kind of birthday cake can fit her tastebuds well, and now I’ve just found the perfect recipe :)

  19. pei-lin : aww.. thank you!

    crustabakes : thanks dearie :D

    pleasure monger : thanks babe! this is what u get when u have someone who loves food! many anyhow creations! hahahaaa!

    john : haha! not at all okie! but yes, cheesecake and sour cream are quite incredible!

    ann : thanks ann! xoxo

    shirley : *nods* the cake was a blast indeed.. hahahaaaa! :P

    noobcook : *blush* thanks girl!

    jean : heeheee thanks! glad to be of help. hope your collegue will like it!

  20. I love Orh-Nee too! And I love cheesecake as well. But it takes talent and creativity (You!!!) to come up with a fresh new spin on cheesecake or on Orh Nee :D

    Congrats on the feature, sweetie.

  21. Sherie!! wow! wow! wow!! You are mission possible!! You are a star and i am so proud of you, Congrats! :)) This recipe is a BIG YES for me and i will definitely be baking it as i love cheese cake but yam? This is new and YES! i am going to try my challenge with your Taro cheesecake. Thank you for sharing your recipe, Sherie. Bless your heart! Much greetings from our holiday destination in Antalya, Turkey. Nina xoxo

  22. Looking so delish! Will definitely try this out one day. I’m a Singaporean student attending college in the States and am missing home (and food from home) very much. Coming across your blog made me so happy!! :)

  23. I love this. We have an ice cream that’s similar, made of young coconut and purple yam. YUM!

  24. Orh nee cheesecake?!! OMG YUM!! I was excited enough by the recipe, let alone the feature! Congrats Sherie, that’s absolutely wonderful! :) :) :)

  25. I love taro so much ! Cheesecake here looks so fluffy, rich and the coconut topping it enhances the tropical flavor , good combo . Lol … I found myself craving with Orh Nee Cheesecake now , very creative ! Congrats on the feature ! Awesome :)

  26. I love taro so much ! Cheesecake here looks so fluffy, rich and the coconut topping it enhances the tropical flavor , good combo . Lol … I found myself craving with Orh Nee Cheesecake now , very creative ! Congrats on the feature ! Awesome :)

  27. tigerfish : *sniffss* awwww.. u are soooooo sweet! thank you for your very generous compliment! xx

    nina : WOW~! u are in Turkey! gawdd.. u are everywhere and i’m jealous!! u have fun, u hear? thanks dearie for being so supportive! xoxo

    audrey : and u made me a happy lady today for stopping by and leaving me a comment! thank you! :D

    sharlene : isn’t yam + coconut wonderful… *happy sigh*

    honey : heee! thanks honey! yes, orh nee cheesecake! do give it a try ok and let me know!

    sparklememo : lol! guess we are all taro + cheesecake -crazy people aye? thank u for the kind words. i’m definitely a happy girl today! :D

  28. Congrats on the feature! I This looks absolutely delicious!

  29. Congratulation! You are awesome! I’m proud of you :)

  30. Found your blog through foodgawker and absolutely loved this cheesecake. Yam and cheese .. what a great combination and the colour looks fantastic. Good to find another Sgporean food blogger and I really love your photography.

  31. mycookinghut : thank you!

    jeannie : sama sama – u, too.. are AWESOME! don’t know what i’d do without u in my life.. xoxo

    eugene : thank you! glad that u stopped by to say hello *smile*. appreciate that!

  32. Hey, read yr article on 27/2. Yr.com addy is printed wrongly.

    I m a yam lover and like cheesecake. Tks for the receipe.

  33. I lurve Yam too!!! I just tried this recipe with my mum:) hopefully it’ll be as gd as yours. I got a large carton of whipping cream & this recipe only requires 150 ml. Any recommendations on what I can do with it? it states that I’ve to finish it up within 3 days of opening.

  34. Hi,
    thank you for interesting sharing. I just tried out the recipe and copied a chinese version to my mother in law to try out.
    Hwee Hwee

  35. I just tried your orh nee cheesecake recipe. I followed the recipe in the website instead of the Straits Times article since you said it is more accurate. However, the cheesecake turned out very soft. Is a certain ingredient missing? Usually gelatine is added for cheesecake, and the Straits Times recipe includes corn flour, but your website recipes does not include gelatine nor corn flour. What could be wrong with the texture of my cheesecake? The taste is great though, a pity about the texture. How can I salvage what’s left of the cheesecake? Remix and add gelatine to it?

  36. jackie : i realized that too. what a boo boo :(

    butterscotch : i’m sure your cheesecake will turn out great. thanks for trying the recipe! ahhh.. i know exactly what u mean but fear not. if the whipping cream is not sweetened, the best way to use it up is by cooking carbonara. i’ve this fab recipe which can be found on my recipe index. give it a try! otherwise, bread and butter pudding is the way to go. very easy ;)

    hwee hwee : u are welcome!

    junie : i said it was more detailed. also, the journalist re-wrote my recipe to make it friendlier to non bakers.. i roughly scanned through the recipe on Sunday and only realized some mistakes few days earlier (put up a post on that already). but it sounds like your cake problem is the baking time. how long did u bake the cake for? was the side of the cake set and slightly brown when you took it out? gelatine is only added to cheesecakes when it is a non-baked cheesecake. for baked cheesecakes such as this, gelatine is not needed. the leftover cheesecake.. what u can try doing is to bake it for another 15-20mins. btw, did u refrigerate the cake for at least 4 hours? hope to hear from you soon!

    ps. feel free to email me!

  37. Thanks Cherie,can`t wait for the bread and butter pudding. I bet it’ll be awesome:) My cheesecake turned out very well even though i followed the recipe in the newspaper.There was one thing though, it took about 10 mins for my topping to set instead of the 5 mins stated in the recipe.The cake is firm, dense and full of the goodness of yam. My family loved it:).I tweaked the recipe a little by replacing the Oreo cookie base with digestive biscuit. I think i will try the Oreo base the next time to see if it’ll be better and maybe double the topping. Thanks for sharing this awesome recipe.

  38. butterscotch : my pleasure! in fact, i have bread and butter pudding recipe lining up to be published, hopefully next week. very glad to know that the recipe turns out well for you. as for the topping, the baker (you) is always the best judge of their own baking goodies. if 10 mins work for you, then 10 mins it is!

    aaahhh.. my first attempt on the cheesecake was digestive biscuit as well.. and it’s great. i use oreo cookies purely for aesthetic purposes. haha!

  39. I baked for initially 1 hour, place in the fridge for more than 4 hours, tasted it, find it too soft, then followed by 20 mins of extra baking time, but it became softer still and the oreo base melted. Now, I am attempting to salvage what’s left by remixing everything with a new base and add gelatine, then refridgerate again. My previous attempts of non-bake cheesecake went very well though.

  40. Junie : sorry! meant to say, freeze the cake, not bake the cake in the earlier comment re ; salvaging the cake.

    as oven’s temperature varies from one to another, we can never be too certain of the exact baking time. to determine the perfect timing would be how the cake looks like before taking it out from the oven – the side of the cake is set and slightly brown with wobbly center. for yourself, it sounds like you need to bake your cake for at least 75 minutes – 90 minutes.

  41. Junie: My cheesecake was quite well baked after 1hr.The sides were slightly brown and the center was already quite firm.The recipe on the other hand stated to bake till it is wobbly in the center.I intended to follow the instruction but when I checked,my cake was pretty well baked.I let it rest for 5mins while I made the topping and baked it for another 10 minutes. I let my cake cool for about 2hrs before refrigerating it overnight in the middle compartment of my fridge.
    Maybe you can try using a digestive biscuit base instead with slightly more butter so the base will be firm when cutting and not crumble.That’s my own opinion.Hope your cake turn out well after adding the gelantine.

  42. [...] http://www.maameemoomoo.com/blog/2011/02/27/orh-nee-cheesecake/ Serving up the hottest dishes on WordPress.com. Featured on FoodPress Federal Hill Style Lobster with Pasta   LikeBe the first to like this post. [...]

  43. hihi, Can i ask what do you mean by 2 1/2 eggs? Does it mean 2 eggs?

  44. xinyun : hello! 2 1/2 eggs means 2 + 1/2 egg. what you can do is crack the third egg, beat it and just pour half into the cream cheese mixture. hths!

  45. Will try this out soon …. thnks for sharing the recipe :)

  46. [...] adapted the recipe from a Singapore blogger (here) who won an award for this extraordinary [...]

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