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Red Bean Cheesecake

A community recipe by sweesan

Not tested or verified by Nigella.com

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Introduction

none-bake cheesecake

Ingredients

Serves: 4-6

Metric Cups

For the Cake Base

200 grams digestive biscuits
100 grams butter (melted)

For the Filling

250 grams cream cheese
50 grams sugar
1½ tablespoons gelatine
60 grams water
300 grams whipping cream

For the Red Bean Filling

100 grams red beans
600 grams water
60 grams sugar

For the Cake Base

7 ounces graham crackers
4 ounces butter (melted)

For the Filling

9 ounces cream cheese
2 ounces sugar
1½ tablespoons gelatine
2 ounces water
11 ounces heavy cream

For the Red Bean Filling

4 ounces red beans
21 ounces water
2 ounces sugar

Method

Red Bean Cheesecake is a community recipe submitted by sweesan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cake base:

mix the biscuit base ingredients until well blended.

Wrap the cake mould in foil. press the biscuit base onto the bottom.

refrigerate for 20 minutes or until firm.

Filling:

Cream the cream cheese & sugar until light.

Premix the gelatine over double boiler . stir until gelatine dissolves. add it into the cheese mixture and blend well.

Whip the whipping cream until soft peaks. add into the cheese mixture and mix until well combined.

stir in red bean filling and mix until well

Pour the cheese filling into the ring mould and smooth the surface. refrigerate for 5 hours or until sel. * to cook the red bean filling, u can use a rice cooker to boil it. or just a normal boiling pan.. and cook the red bean a few (about 2-3 ) hours before u make the cheesecake, so that the red bean filling will be thick. discard the water before adding the filling to the cream cheese mixture.