Monday, December 17, 2012

Roselle Cheesecake 洛神花乳酪蛋糕

This was my 1st time experimented with Roselle ( some may called as Hibiscus or Ribena flowers). I made this Roselle cheesecake about a month ago, at that time, wet maket was flooded with a lot of fresh Roselle. I saw many bloggers made into Roselle jam or syrup. But for me, when i saw Roselle in the market, remind me of the nice and crunchy picked Roselle that i ate from a piece of expensive (RM30 for a slice) Raspberry Pistachio Cheesecake during my trip to Melbourne. Instead of using expensive and imported raspberries, i replaced it with Roselle in this cheesecake.


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In fact, I wanted to make this cake again before i post it here. I want to re-confirm the amount of all ingredients as I was busy when making this cheesecake, no proper record down the exact amount of ingredients and also no time to take photos of the steps and even a photo of the fresh Roselle. But too bad, when i want to make this cake again, i can't find any Roselle in the market anymore. 

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My daughter said the Roselle filling tasted similar like blueberry..I feel the filling is a bit thick, next time i want to use the filling recipe and make it to a layer of Roselle jelly instead.
But the pickled roselle worth a try, because it was crunchy, tangy and sweet.

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For this recipe, not all amount of the ingredients are accurate recorded, especially the amount of water..When i make this cake again next time, i will revise this recipe.


Roselle Cheesecake 洛神花乳酪蛋糕
(recipe source: by Sonia aka Nasi Lemak Lover)

Pickled Roselle in Syrup 蜜汁洛神花
10 Roselle, cleaned, removed seeds and keep the petals
1 fresh-squeezed lemon juice
1 cup sugar
1 cup water

10 Roselle, cleaned, removed seeds and keep the whole Roselle

Method
1. Add Roselle petals, lemon juices, sugar and water in a saucepan.
2. Boil over medium heat for 10mins, discard Roselle petals and retain the syrup.
3. Once syrup has cooled, pour into a glass jar, add in fresh Roselle, cover and keep in the fridge for 2-3 days.
4. Remove pickled Roselle for decorate the cheesecake, and use Roselle syrup to make cordial.


Roselle filling
60g Roselle
60g sugar
180g water (you may need to adjust accordingly)

1/4cup water (you may need to adjust accordingly)
1tbsp corn flour or corn starch

Method
1. Mix Roselle, sugar and water in a saucepan, cook over low heat for 1hour until Roselle turned soft, stir from time to time to prevent burnt.
2. Blend the Roselle jam using a hand blender till fine.
3. Transfer back to a saucepan, add in 1/4cup water, stir till mix well.
4. Add in corn flour to thicken the Roselle filling.
5. Set aside to cool.

To assemble Roselle Cheesecake

One quantity of baked cheesecake- refer recipe here (I halved the recipe to make a 6” cake)
Roasted pistachio, chopped
Roselle filling
Pickled Roselle
whipped cream

Method- Spread Roselle filling on top of the cake. Then frost the sides of the cake with whipped cream, pat with chopped pistachio. Arrange pickled Roselle on top.

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44 comments:

Mel said...

Beautiful .... it must be yummy too.

Somewhere in Singapore said...

So nice the cake!!!

Casey said...

看起来好高贵的芝士蛋糕,很美!

Tracy Low said...

第一次看到原来洛神果可以这样做蛋糕。漂亮!

Simple Person said...

wow that is a lovely cake and it looks so elegant and expensive cake..

♥LOVE2COOK MALAYSIA♥ said...

Owh how gorgeous!!! The cake and the stand too...lol!

Yan said...

Love the Roasted pistachio at the side.

Yummy Bakes said...

Wow very beautiful cake and looks yummy!

Phong Hong said...

Sonia, what a beautiful cake! I tried roselle juice many years ago. That time I was still in school and I wasn't impressed with the taste. But I am sure the pickled roselle you made is very good. If I come across roselle I will try it too :)

eileenlee said...

very creative of using roselle to make this yummy cheesecake, pandai lo

Jenna and June said...
This comment has been removed by the author.
Bakeling said...

That's a brilliant idea to create this recipe and share with everybody !

Kimmy said...

Hi Sonia, very creative and good idea. Must try to digest this idea and get down to do it, hopefully I can find the time.

felicia chai said...

实在是正!好看又好吃(虽然我隔空品尝,哈哈)

Esther Lau said...

Sonia, I love your idea of using local ingredient Roselle to replace the imported one :) This cake looks gorgeous, good try!

Veronica's Kitchen said...

Wow! Love your cake it must be very yummy. Thanks for sharing.

Ah Tze @ Awayofmind said...

Hope this comment can get through.
I like roselle drink and I think this cheesecake for sure will taste special with it.

Mayck Law said...

非常特别的蛋糕哦!

Cass @ 揾到食 said...

Aiyo, my freezer flooded with roselle jam, haha!

Anne Regalado said...

They're still selling some roselle fruit here but haven't tried it yet :D Expensive raspberries ?! Tell me about it ! lol Love your cheesecake ! It looks fantastic and delicious ....

Vivian Pang said...

What a good idea replacing imported berries with local rosella. Beautiful cheesecake!

Honey Bee Sweets said...

Gorgeous! Lovely cake and very innovative to use rosella instead. :) wish I can have a BIG slice... :D

ICook4Fun said...

That is one beautiful cake. Different from the rest of the cake with the addition of Roselle on top. I tried roselle drink once when i was back in KL and kinda of like it.

Rice Bowl Tales 有碗話碗 said...

With the elegantly arranged Roselle on top of the cheese cake, it looks really special!!

Little Corner of Mine said...

Absolutely gorgeous! I like your cake stand.

divya said...

wow....delicious cake dear :)beautiful clicks.

Rachana said...

What a gorgeous cake! I must confess, I haven't worked with Roselle, but looking at this beautiful cake motivates me to look for it.

Veronica @ Minty’sKitchen said...

As always, your cakes turned out beautifully. I loved the colour of the Roselle in your cheesecake. Merry Christmas to you and your loved ones, Sonia.

蓝色小厨 said...

OMG。。。so beautiful can i have one piece for my afternoon tea!! hehe...

cquek said...

What an amazing post!

Mich Piece of Cake said...

So creative! I would love to have a slice of your roselle cheese cake, it looks absolutely delicious!

My Little Space said...

So, are you going to charge us for RM30 per piece if I grab a slice from here. haha....
Enjoy & have a fabulous holiday season dear.
Kristy
p/s can't wait to see what you're going to do with the new toy. :o)

Angie's Recipes said...

Looks so pretty, bet it's delicious too!

鲸鱼蓝蓝蓝 said...

我真的太幸运了
我和妈妈分享了这个蛋糕
我和她都很喜欢呢
味道刚刚好噢:)

Hasna said...

Wowwwwooo... Tht so lovely,, nyc pix too.. Btw.. Hw do u merge ur logo in the pictures? I wanted to do it. Can u pls help me?

shan said...

第一次看到洛神花芝士蛋糕,好特别,好漂亮!

Shu Han said...

wow that looks amazing! so rich and creamy and the roselle.. I've yet to try, I have to now!

Nami | Just One Cookbook said...

Whoaaaaaaa! Sonia, this is simply gorgeous! Very dramatic cake that the image will remain in my knowledge forever. I've never had this kind of cake and I can only assume through your story. I'm sure a lot of people are eager to try this. Sometimes it's hard to work with seasonal ingredients...

Amelia said...

Hi Sonia, that's a gorgeous looking cake. Wish I can have a slice of your delicious cake now for my breakfast. :)

Have a nice day.

Jeannie Tay said...

Yep, I have tasted the pickled roselle and love it! sweet and crunchy! Your cake must taste delicious with all the roselle jam added on the top!

Karen said...

very beutiful, sonia, you are so creative of using roselle jam.. this cheesecake looks so yummy..:)

lena said...

many said it tasted like ribena. wish i can get a slice of this! I like how you decorated the cake too with the roselles!

Munatycooking said...

Wow! This cheesecake looks so heavenly. So creamy and rich and the roasted pistachio is an excellent addition. Wish I can have a slice :)

mui mui said...

Sonia,
Your roselle cheesecake looks so impressive.
Love your cheesecake stand holder, so nice!
Will try out your roselle pickled .:)
mui

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