Skip to main content

Red Pitaya Dragon Fruit cheesecake

 


This was my first time visiting the dragon fruits orchard. It is not a big orchard but I was greeted with neat rows of dragon fruit trees when I reached there. The scarlet dragon fruit bends the green cactus-like branches on the rows of supports. The dragon fruit in the orchard is all grown by natural planting methods. The owner explained dragon fruit is also known as Pitaya, the fruit must reach 100% ripeness, and the redness is bright before it is picked. He advised me to choose the larger, smoother fruit for a better taste. When picking fresh fruit, peeling off the skin, and biting into it, the taste is sweet and tangy, soft, and sticky.

I was carrying two large bags of red dragon fruits (pitaya) from an orchard and began to consider how I could eat this extraordinary beauty and sweetness other than as a fruit. Everyone who enjoys baking wishes to create beautiful and delicious treats. So, I decided to make a fruit cheesecake that was not baked.

In double layers, this pinkish and exquisite no-bake red dragon fruit cheesecake looks quite pretty. You will be astounded at how simple it was. Even though the cake contains white chocolate and sugar, it is not overly sweet and has a zesty lemon flavour.

I made dragon fruit balls to garnish this cheesecake. I would like to point out the dragon fruit jelly balls, which were inspired by the jelly moon cake recipe.

I am using a 6”x3” round aluminium alloy cake tin, it is a non-stick and loose base which easy to release the cake.


INGREDIENTS 

 

Biscuit crust

. 100 g of salted crackers crumbs

. 50 g of butter, melted

 

Cheesecake filling

. 100 g dragon fruit puree

. 1 tbsp of gelatine powder

. 50 ml cold water

. 120 g of cream cheese, room temperature

. 160 ml of plain yogurt

. 2 tsp of lemon juice

. 120 g white chocolate

. 25 g of powder sugar

 

Dragon fruit jelly ball

. 100 g dragon fruit puree

. 1 tsp agar-agar powder

. ½ tsp jelly powder

. 50 g sugar

. 400 ml water


METHOD

 

For the crust: Combine the cracker crumbs and melted butter in a medium-sized bowl. Press the crumbs evenly over the bottom of the cake mold. Cover and refrigerator overnight. 


For the filling:

-

Combine the gelatine powder and cold water in a bowl, whisking it well. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Let it cool slightly, before adding to the filling mixture.

 

-

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let it cool to room temperature.

-

In a bowl of the electric mixer, place the cream cheese, yogurt, melted chocolate, powder sugar, and lemon juice. Beat on medium speed until smooth, scraping down the side of the bowl as needed. Add the gelatine mixture and beat until incorporated.

-

Divide the cream cheese mixture into 2 portions. 3 tbsp dragon fruit puree (from 100g puree) was added to a portion of the white cream cheese mixture, gently stirred, then poured into the cake mold and smoothed. Keep the cream cheese mixture in the freezer for 15 minutes or until it is semi-set.

-

Stir in the remaining dragon fruit puree gently with the remaining cream cheese mixture.

 

-

Remove the semi-set cheesecake from the freezer and gradually pour in the light pink cream cheese mixture, smoothing it out.

 

-

Refrigerated the entire cake for at least four hours or overnight.

 

 

For dragon fruit jelly ball

-

In a saucepan, combine all the ingredients and bring to a boil. Pour the mixture into the round ice cube plastic tray and refrigerate for 1 hour to solidify. Demold for decoration.

 

 

 

How to Remove the Cake from the Mold

Blow around the edge of the mold with a hairdryer set on medium until it slides down easily when gently pulled down with your hands. If you forcefully drag the mold downward, it will result in an unfinished edge. If the sides of the cake have softened after unmolding, chill it for 15-20 minutes before proceeding.

How to cut slices of unbaked cake

The trick is to use hot water and a hot, clean knife. Clean the knife between slices by dipping it into boiling water and wiping it clean.

 

I hope this delicate and rich dragon fruit cheesecake will appeal to everyone who enjoys desserts. The mix of cakes and fruits will appeal to anyone who likes cake.


Labels:

Comments

Post a Comment

Popular posts from this blog

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Canned braised pork belly (罐头扣肉）

  A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavour of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can w...
Post a Comment
Read more

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more