Onde Onde Baked Cheesecake

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!

It’s cheesy, it’s sweet, it’s a little salty and it’s very coconuty! What is it? The Onde Onde Cheesecake of course!

Serves 6

Total Time 2 hours

Ingredients

Digestives biscuits (Base)	10 Pieces
Melted butter (Base)	100g
Pure palm sugar (roughly chopped)	300g
Water	150ml
Cream cheese	450g
Salt	1/4 Tsp
Sugar	1 Cup
Pandan milk (blend 30g fresh pandan leaves with 100g coconut milk take 2 tbsp from this paste)	2 Tbsp
Eggs	4
Sour Cream	2/3 Cup
Cooking Cream	2/3 Cup
Desiccated coconut	Garnish

Cooking Method

Step 01	For base: Crush the digestives biscuits until its crumbly.
Step 02	Mix the crushed digestives biscuits with melted butter until well combined
Step 03	Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.
Step 04	For Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and caramel in colour.
Step 05	For Pandan Cheesecake: Beat cream cheese until soft.
Step 06	Add salt, sugar, pandan milk and mix until combined.
Step 07	Add 1 egg at a time and mix well.
Step 08	Add sour cream and mix until combined.
Step 09	Add the cooking cream little by little until combined.
Step 10	Pour the batter on the digestives base and bake it at pre-heated oven at 180 Celsius for 10 minutes.
Step 11	Then change the temperature to 160 Celsius and bake for 1 hour 30 minutes until skewer comes out clean.
Step 12	Leave it in the pan once baked and refrigerate it overnight.
Step 13	Drizzle the cake with gula melaka syrup and desiccated coconut.