ROSELLE LOW-SUGAR CHILLED CHEESECAKE


How to make an all natural colour Pink Roselle Cheesecake?

Indulge in baked cheesecakes, frozen cheesecakes, chocolate cheesecakes and even low-fat cheesecakes! There's something for everyone. Here's one healthy cheesecake with non-bake, low sugar and chilled using Roselle Powder as natural colour (so NO artificial colouring).

Total Time: 6 hours, preferably chilled overnight

Difficulty: 2/5

Serves: 6

A: Biscuit Mixture

75 gm digestive biscuits, grind till fine

25 gm olive oil spread, melted over double-boiling

B: Roselle Colouring

125 ml hot water

2 tablespoons MY BLUE TEA - Roselle powder

1 teaspoon gelatine powder

C: Cream Cheese Filling

500 g cream cheese, softened at room temperature

75 gm organic rice malt syrup* (brown rice syrup)

1/3 teaspoon vanilla paste, optional

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Roselle Cheesecake

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DIRECTIONS:

(1) In a medium mixing bowl, combine ground biscuit and olive oil spread together.

(2) Using a spatula, spread biscuit mixture evenly on base of 15-cm loose-base cake pan.

(3) Press down firmly and around sides of cake tin.

(4) Chill for at least 30 minutes.

(5) Combine Roselle with 125 ml hot water in a mug.

(6) Mix thoroughly until roselle powder is completely dissolved.

(7) Sieve and allow liquid to cool down, around 10 minutes, before mixing in gelatine powder.

(8) Place mug inside a double boiler.

(9) Stir continually with a whisk or fork until gelatine melts. Set it aside.

(10) Using a food processor, beat cream cheese, vanilla paste and syrup together until smooth and creamy, around 10 minutes.

(11) Pour in roselle colouring.

(12) Using a spatula, mix well, then sieve batter.

(13) To assemble cheesecake, pour cream cheese batter over biscuit base.

(14) Tilt cake pan gently from left to right to smoothen the top.

(15) Use a toothpick to break up any bubbles.

(16) Cover with aluminium foil.

(17) Chill until filling sets for at least 4 hours or overnight.

(18) To unmould, gently use a knife to run around the inside circumference of cake pan.

Making the biscuit mixture

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NOTE:

Rice malt syrup is completely fructose free and made from 100% organic brown rice. It comprises soluble complex carbohydrates, maltose and small doses of glucose. During the cooking process, enzymes break down rice starch and it’s then cooked until syrupy.

Alternatively, you could use Blue Butterfly Pea Powder and with blueberries in the cheesecake - they're yum! The blueberries bursting in your mouth as you bite into the cake....

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Yum! Look at the hidden raspberries in this Roselle Cheesecake

After more than 15 years of a fulfilling nursing career, Catherine Teo exchanged her white uniform for an apron to pursue her dream as a pastry chef. She finds tremendous joy dabbling with French and Italian pastries to develop recipes that home cooks can emulate with ease. Catherine contributes her pastry creations to WWW.MYBLUETEA.COM.AU

Blue Butterfly Cheesecake (non bake) with blueberries

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