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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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45 comments:

  1. Beautiful .... it must be yummy too.

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  2. 看起来好高贵的芝士蛋糕,很美!

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  3. 第一次看到原来洛神果可以这样做蛋糕。漂亮!

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

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

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  6. Love the Roasted pistachio at the side.

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  7. Wow very beautiful cake and looks yummy!

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  8. 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 :)

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

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  10. This comment has been removed by the author.

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

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  12. 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.

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  13. 实在是正!好看又好吃(虽然我隔空品尝,哈哈)

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

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

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

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  17. Aiyo, my freezer flooded with roselle jam, haha!

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  18. 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 ....

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

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

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  21. 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.

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

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  23. Absolutely gorgeous! I like your cake stand.

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

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  25. 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.

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  26. 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.

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

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

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  29. 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)

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  30. Looks so pretty, bet it's delicious too!

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  31. 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:)

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  32. 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?

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  33. 第一次看到洛神花芝士蛋糕,好特别,好漂亮!

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

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  35. 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...

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  36. 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.

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  37. 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!

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

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  39. 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!

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

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  41. 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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