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.
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.
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